I have used both red and white oak for smoking and find that both go a long ways in a smoker. If I was running a stick burner, I would use neither one as a dominant wood. As used in my kettles or UDS, either work fine in small amounts, I prefer the red simply as that is the taste when I am looking for Santa Maria style.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."