How can I get the most smoke flavor from Lapsang Souchong tea?
For overall full-flavor, these instructions produce the best cup:


  Use a teapot and cup made from glass, or other material like
  porcelain. Use soft water for preparation of tea. This is suitable to
  effectively extract most of the substances from the tea leaves. Hard
  water is not suitable because it contains higher levels of mineral
  ions which suppress extraction of substances from leaves,
  subsequently, the taste become very flat and thin. Besides, mineral
  ions react with polyphenols substances which will give a dark brown
  color. Use fresh water which has not boiled before. Bring the cold
  water to boil, and then pour in boiling water that has been freshly
  drawn which the temperature is > 95˚C.=Boiling Temparature. Warm the
  teapot and cups well by rinsing it out with boiling water. This should
  be done just before adding the tea leaves, so that the leaves benefit
  from a gentle humid heat. For black tea, the main component is tannin
  which required high temperature for efficacious extraction. It is
  necessary to keep container warm in order to maintain* adequate
  temperature in brewing water.


Got that off this site promoting their LS tea from the Wuyi Mountain area of Fujian where I have toured and sampled: http://hojotea.com/item_e/b02e.htm 
The part about only boiling once should not be underestimated: tea needs the oxygen to react and release those magical substances.

Have you experimented with second brewing? Drink the first cuppa after a short brew and cover with water again and see if that is indeed smokier.