[The_Kapn]

Cayenne,
Oak is a good all around wood.
Other woods work great for different meats and impart different flavors, but Oak is "OK" for almost all commom Que meats.

Are you pure "stick burning" or mixing charcoal and wood chunks?
Mixing charcoal and chunks will produce good results and reduce your wood consumption and increase your burn times.
"Different strokes for different folks" here- they both work fine!

Do, you ever get "this way" on I-10?
We are only 6 hrs apart.
If so, give me a "heads up" and I can solve your Oak problem.

TIM