Yeah, I made a Polish Grodziskie which is basically an international smoked pilsner. It wasn’t bad… like you, I’m not a big fan of smoked beers but this one was well received by several of my European friends. And since it was pretty low alcohol (3.5%), it was a nice refreshing summer drink. I called mine an American Grosziskie since I used Cascade hops in the steep/whirlpool.
I used 1kg each or White wheat, 2-row, smoked wheat and added 500g of 6-row, 200g of the Briess Special roast, 100g acidulated malt and 100g of toasted malt.
I bittered with QC Columbus aiming for 22IBU, then used Hersbrucker 15 min and Cascade to finish. I fermented with the WYeast German Ale yeast (1007).
It wasn’t too smokey and the special roast helped to give it a little bit of malt backbone to support the smoke.