As for the smoke its fairly minimal at best. Its more of an intense maltiness from the forced decoction than anything.
The rocks you pull out are burned off just hit them with a brush on the way into the basket. Its going to be the most disgusting looking wort when your are done from all the ash that you inevitably get but it all settles out. I just keep the last run of rocks and put those in the bucket fermenter with it.
As for the style I typically go for a bock. Just seems to work for me, it can handle the intense carmelization. Another option I am thinking of trying is a Dopplebock.
