smoke vs peat....not an easy one to answer.
Peatiness is smokey, but it's not just smoke. It's not smokey like woodsmoke or a bonfire (although some can be), it's more like the smoke you would get from dried leaves and icing sugar - such as very good tobacco. Hard to imagine I know, good peating wafts and gently floats above your tongue and leaves you with a long finish with a destinctive sweetness. It's the sweetness that characterises it unlike a drying woody finish from woodsmoke.
There are different types of peat used for whiskies, maritime peat (island) contains more plant matter than mainland peat, so you get a more earthy medicinal sweetness, mainland tends to be more smokey.
In terms of a line of variation;
Lagavulin 16 - very smokey level of peatiness, verging on woodsmoke.
Ardbeg 10 - perfect balance, smoke but done sweetly with great deftness.
laphroaig 10 - medincinal, salty smoke. Seaweed and iodine.
It's kinda hard to describe it to you, you need to tatest the stuff really. Laga is good, but if you want a masterclass on how peat is handled with balance then pick up an Ardbeg 10.
I also prefer the 12yr Laga to the 16yr, less heavy hitting smoke, more sweet and no chill filtering and cask strength