What I have experienced in older Rauchbiers in the US is a nasty smoke flavor, more like liquid smoke or creosote, which is produced from the wood phenols when burned. Not the "clean" smoked flavor that you get in the pubs at Schlenkerla or Spezial. Looking at "Smoked Beer", they talk about the phenols produced by burning the wood, Schlenkerla tests the smoked malt for this, Spezial goes by taste. They talk about some woods like Hickory having more phenolic character, and the phenolic content of Peated malt (probably why I don't like it, nasty smoke to me).
Should have read that Bandaid was what he was talking about. That is a chlorophenol, no? How does Briess end up with that, chlorinated water in the process?