Right, forgot about the yeast... I'm going to use Wyeast's Scottish ale yeast, since it was readily available to me and I think would play nicely with the flavours. I'm not a fan of lager yeasts; I'm not very well equipped to properly condition lagers since I store everything in my room (in an apartment) and I maintain a temp of 20 degrees.
One thing I do know about some German smoked beers is that they tend to use up to 100% smoked malt as the base malt. I like a nice rich flavour!