Rye Stout recipe advice

I'm looking to make a smoked rye stout. I want the smoke to shine through but not to be overpowering. I also want to incorporate some chocolate in the mix. Here's what I've came up with. All opinions welcomed:

Style: American Stout
Recipe Type: All Grain
Yeast: Wyeast 1056 (American Ale)
Yeast Starter: 1L
Batch Size (Gallons): 5
Target Original Gravity: 1.062 (assuming 75% efficiency)
IBU: 37
Boiling Time (Minutes): 60 minutes
Color: 30.6 SRM
Mash: Single Infusion 154F - Batch Sparge

Grain Bill:
6 lb Maris Otter
2 lb Cherry wood smoked Maris Otter
2 lb Cherry wood smoked Rye
10 oz Roasted Barley
10 oz Crystal 120L
6 oz Crystal 60L
3 oz Black Patent


Hop and Other Addition Schedule:
1.5 oz EKG (60 min)
0.75 oz EKG (30 min)
8 oz Cocoa Powder (Hershey)

playing around with the idea of creme de cocoa at bottling....

 

That sounds very tasty. I haven't used cocoa powder yet, but without that, the recipe sounds very good. I would skip the creme de cocoa though, but that is only my 2 cents worth...