Dan,  
I've been roasting decaf for some time--here are
my two bits.  I roast by sight and sound, usually
in a Poppery.  I aim for Full City +/Viennese, so
when the beans start to shine (30-40 seconds into
second crack) I dump them and start cooling them
off.  They smoke to no end!  WAY more than
regular beans, in my estimation.  I reckon that
the decaf process makes the oils more prone to
emerging from the bean during roasting, hence the
additional smoke.  The beans are more
brittle--crunch on one (roasted, of course!) and
it will shatter in your mouth--whereas a regular
bean won't be quite so fragile.  But they are
just smokier, no matter how you slice it.
Paul
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