Smoked Coopers Irish Stout

I have been a big fan of Smoked Porters and Stouts for a long time so with that in mid and with winter fast approaching here in BrisVegas I decided to have a crack and see what I end up with.
Being an Extract brewer I have just used a Pre hopped Cooper Irish Stout can to see how it goes and then if it works out I will repeat the brew as a full extract with hop additions, so here's my recipe.

Brew Date 29/05/2017
1.7 kg Coopers Irish Stout
200g Beechwood Smoke Rauch
200g Chocolate Malt
200g Roasted Barley
1kg Stout booster from my local brew shop which looks to be 750g Dark Malt Extract and 250g Maltodextrin.
Safale US-05 and the Coopers Yeast from the kit.
Grain Steeped for 30min in 3litres of water @70C and then rinsed with 1litre of water @70c
I brought the Tea to the boil, dissolved the Stout Booster Boiled for 15 min.
Remove from heat at the end of 15min and added Coopers Irish Stout to Tea/wort to dissolve mix well and then added to fermenter that had 5l of water that was in the fridge over night topped up to 20litres with another 15litres of cold water.
Yeast pitched @ 20c
Brewing @ 18c

Cheers
Rob

Hi Gash,

Just searched this as I am looking to make a smoky porter using a can of extract and a partial grain mash. Have you ever made one, and what hops would you recommend? Would you put any hops in for the boil/whirlpool, and do you add any hops later in the process? I have never made a porter before and would appreciate picking your brain...cheers, Rob