Hi folks, I'm relatively new to brewing. I had a Porter extract kit (for 2 gallon) that I wanted to use up before it got old. I thought a smoked (like campfire/ BBQ flavor) would be nice as the weather gets cold. So I kinda went rogue and got some hickory wood chips (2oz.), blackened them with a torch, put them in a muslin bag and soaked them for a couple of days in bourbon (Maker's 46). Then dry hopped them at day 10 of fermentation. At day 14 (+2 days of cold crash), bottling day I tasted the brew. I was...underwhelmed. The smoke flavor was extremely subtle. I'm hoping that with aging it will become more pronounced. Any thoughts? Where did I go wrong?