I just got an Oklahoma Joe Highland smoker/grill and I did two smokes over the weekend:
Food: pork picnic for pulled pork
Fuel: using all charcoal with some chunks of hickory for the flavor
Food: Baby-back ribs using 3-2-1 method
Fuel: charcoal to start and oak for the fuel for the entire smoke (tossed some pecan chunks on in the first 3 hours)...
I must say, using the oak as the fuel source kept the temp up for way longer and less time spent reloading over and over... loved it.
For the charcoal smoke (smoke #1) I had to remove ashes twice because I went through so much charcoal. With the oak fueling Smoke #2, I didn't have to remove ashes at all during the smoke.
I found a guy just 3 houses down that sells aged hardwood so this helps even more... $20 for a wagon full of oak, hickory, birch, maple, or elm. A wagon full is about 60 splits/quarters. Not sure if that's a good price on the street, but it works for me.
Just some feedback for everyone on stick burning on the OK Joe.