I think you have a number of points here that need highlighting. I suspect that the Belgian Smokey brew is fine and your Cascade Ghost is infected. The most recent brew is probably contaminated by your harsh bleach wash.
A Belgian Smokey brew is probably going to have phenols in it as part of the flavour profile. Depending on the yeast and ferment temperature, these will be present at higher levels.
Not familiar with the style i thought it was the smokey backdrop and just needed time to mature.
A month on this taste a bit milder but still with the same taste. I'm a bit sus.
An infection taste gets stronger as it ages, as the infection is still carrying on its nasty work. It doesn't get weaker. Also you mention that you are not familiar with the style, which means you may not be used to the flavour profiles.
This time i soaked the fermenter in an almost neat bleach, about 2liters and rotated it top/bottom, side to side until it had spent hours on each surface.
I pulled apart the tap and cleaned it. Then it spend 2 days with 2 liters of sodium met solution.
Neat bleach may cause bleach residue to stay in the plastic and slowly leach into your next brew causing nasty bleach flavours. Always use bleach at the correct concentrations for cleaning, which is about 1/2 a cup in a full fermenter. Because you are dealing with a possible infection that has a flavour profile that is also attributable to bleach contamination, it is time to use another cleaner.
As has been mentioned in numerous threads, sodium met is not very effective when used in beer brewing applications. GET RID OF IT and move onto a better sanitiser such as phosphoric acid, iodine, hydrogen peroxide or starsan. Sodim met has to be used fresh, it is more effective at a lower pH and it does not kill everything.
As a side note, i pitched US-05 slurry on the 2nd brew as the original Cascade yeast failed to fire after 2 days. But seen as the taste is identical to the Smokey Belgian i tend to think the infection was already there.
The Cascade brew failed to fire after two days, this is highly likely to now be infected, nothing to do with the Smokey Belgian, two days is plenty of time for a wild yeast to do its evil work. This brew will get progressivley worse in flavour, that's if it is drinkable now.
The most recent problem can be due to your very harsh bleaching procedure. If it is present and detectable 3 days into a good strong active ferment, I don't think it is some sort of infection. Usually, infections are not obvious early in fermentation, they raise their heads later in the bottle.
Get rid of the sodium met.
Use something else besides bleach as a cleaner.
Get along to a brewclub and have your beers tasted. This is going to stop your paranoid feelings for your next brews.
Make sure you revise sanitation. Every surface that contacts your brew must be clean and sanitised. Where do you put your spoon down? Where do you source your water from? Do you open ferment? There are many sources of infection, but usually using decent sanitation and a good active yeast will counter infections.
