oak

Because of my mini-obsession with Arron Franklin's videos and book, I recently started using oak wood chunks for smoking beef in the WSM. However, I noticed that I don't much care for it. When it is burning, it kind of smells like cigarettes; nothing like the wonderful aroma of cherry, apple or...

I have a source that is selling red oak and white oak logs. Is one appreciably better than the other for smoking meat? My assumption is they would have a similar flavor. In any case, I'll probably grab some of both.......but thought I'd ask this forum anyway. TIA

Do any of you have recommendations for either commercial or homemade grates to use to cook over a campfire? The reason I ask is based on the road trip I took with my family this summer. This summer we took a major trip down from AK through California. One stop was at Jedediah Smith State Park...