Smoked Pumpkin Porter

So I have brewed several pumpkin beers in the past that turned out well. I normally add a bit of pumpkin to the mash and a bit to the boil. This time I halfed the pumpkins as usual, roasted them in the oven a bit and then smoked them with cherrywood. They smell great and I am looking forward to using them I'm just not sure when I should ideally add them to maximize the smokiness while also not getting any astringency. My concern is that the smoke will either disappear or develope nasty astringent flavors if I exclusively add them to the mash and I feel like if I boil them for a full 60 minutes the smoke flavor will also disappear. I have no experience with brewing smoked beers so any suggestions are welcome, cheers!

 

So I brewed it yesterday and put half the pumpkin in the mash and half in the boil with 30 minutes left. The mash initially smelled pretty smokey and I continued to taste the wort as it boiled and I definitely detected the smoke but in the end it was hard to determine if there was a whole lot of smoke to it but the wort tasted great nonetheless. I am hoping it will be present in the final product and that I was just having a hard time tasting it through the dark grains and spices that were just added to the boil. If anyone is interested in more specific techniques I used, let me know. Also I might think about steeping the pumpkin in a portion of the mash separately and adding that at flameout next time I brew this, I think that would be a good method too. Anyway I'll let you guys know how it turns out, cheers!