If you want to get something that's smoky and good, make yourself some Rauchbier (Bavarian smoked lager). All-grain uses about 4kg of smoked malt + anothe kilo of pale. Hallertauer-Herlsbrucker hops. A good recipe can be found in Charlie P's "The complete joy of homebrewing." I'm not going to breach copyright on such a wonderful book, so either get a copy or borrow it.
Dad said it tasted like pyrolysis oil (a precursor to liquid smoke). Definately not something you'd want to drink a whole longneck of in an afternoon watching the cricket, but more of a sophisticated beer to go with smoked salmon, or smoked cheese.
For a partial, try adding a teaspoon of liquid smoke to a batch of relatively mediumish IBU amberish lager. (I've never tried a partial for this, so don't blame me if it goes wrong).