If my water thaws so I can brew I was going to brew something to pitch on a Nottingham yeast cake-I just saw hopfenundmalz's response and a smoked porter it will be. The question is now whether I use home smoked malt or Weyermann. I've got pecan and apple wood, I think the applewood may be too mild.
Corky, a good friend bought a bag of the Briess cherry wood smoked malt, I bought 15 pounds of that, and it was very fresh. That is what is going into the smoked porter. Some more is going into a Chacuterye type smoked beer, trying to do something like New Holland does. I am done with my 3 pils cycle, now it might be 3 smoked beers.
Applewood works pretty well in a smoked porter, but I would go with the pecan. The applewood is mild and what you expect. The pecan would turn it up a notch.