Stripping run for peated whisky

[ats333]

Hello all,
I have done a lot of reading here, and made sure to do a lot of searching before asking my questions. There is SO much information on here, and if an article slipped through the cracks that had my answers, than I am sorry!

I am planning my very first distillation, and am wanting to make a very peaty whisky. I understand the reasoning behind a stripping run, but am wondering if it will take out too much of the smoky flavour I am after. I certainly don't have any experience in cutting, and am worried about doing that for the first time off of a one-and-done run. I was originally going to use 100% heavy peated malt, but am now thinking maybe a 50/50 mix with two row. Given my complete lack of practical experience (just all based off reading), would I still get my desired flavours from doing a stripping run first? If I did do a one-and-done, should I still just make my cuts based on taste/smell or would ABV be a better option? I know a lot of flavour is in the tails, so im still unsure how deep to go.
for my 35l boiler, I am planning on mashing 3kg of heavy peated Bairds and 3kg of two row, and using either red star bakers or nottingham ale yeast.
I live in Toronto, so although I use metric, all grain is still sold in imperial (for some reason) so I hope those conversions are right!
Im open to any advice or criticism!
Thanks so much everyone!