Here in Texas oak and mesquite are pretty much staples for smoking and grilling. As you know, the piss smell will leave the oak with a year or so of seasoning.
Some folks don't like mesquite, but I like it as a mix myself, in with charcoal or lump. It is also great to grill chicken, sausage, steaks or burgers with it as the meat isn't over the smoke of the mesquite all that long, but enough to give it a distinct flavor.
I use white, red, live oak, etc. when I have a long smoke for butts or brisket. If you like a mellow smoke, use just a few fist size chunks for the first three or four hours at least, and more if you want a better bark on your victim.
I fill my custom charcoal basket with about 7-8 pounds of charcoal, and intersperse about 4 or five fist size pieces in the charcoal and fire it off. As the charcoal burns down it will reach the wood and ignite it as it burns providing a most satisfactory smoke, burning slowly and evenly.
Properly seasoned oak of any variety I have tried makes a mellow smoke, with more character than hickory or cherry. A great many professional competitors use oak as their smoking medium in competition.
If you are a fan of lump, then no doubt you have used at least some oak in the mix unless you made it yourself.
Robert