My only attempt thus far has been by cold-smoking the entire grainbill for a schwarzbier using cherrywood. It came out really awesome but distinct from Schlenkerla. I'm not sure if the difference is primarily due to the smoking method or the type of wood I used, but for my next try I might do something similar but with beechwood. My one experience with the Weyermann rauchmalz was really disappointing (probably wasn't fresh) so I'll probably smoke my own in any future attempts. Given the combination of factors that go into a rauchbier, I could easily see myself spending a few years trying to get that style down.