Creating a smoked porter involves integrating smoked malt into the grain bill. You can either use commercially available smoked malts or smoke your own by exposing the grains to smoke from burning wood. The percentage of smoked malt used in the recipe will directly affect the intensity of the smoky flavor. Some brewers add about 10% smoked malt, while others go as high as 40% or more depending on the desired level of smokiness. Experiment to find the balance that works best for your personal taste.