Since I haven't used smoked malt in any appreciable quantities I wanted some feedback from those who have. 1.) How strong is the Briess Cherrywood Smoked Malt, I've read differing opinions? Does it indeed have a sweet character to the finished beer? 2.) Another use the Weyermann Oak Smoked Wheat Malt yet? I have access to it and was wondering if it is to be used in the same proportions as the regular Beech Smoked Malt. Weyermann gives guidance of up to 80% of the grist composition. Though I'm not opposed to using the Beech Smoked Barley either. What I am thinking is a Smoked Red Rye to pair with summer BBQ's. I want smoke flavor but I don't want it to be the only flavor. I'd like to have a balance toward the smoke but not feel like I am drinking a campfire in the bottle or the junk water that runs out of the bottom of the smoker. As far as recipe I'm looking for 1.060 starting gravity with a pound or two of rye malt, some aromatic and some roasted barley for color, the rest of the grist is dependent upon the smoked malt I use and the proportions of base. Any help or experience is appreciated.