Well, there's white oak, red oak, post oak.... I can't get oak in my neck of the woods so I'd be in the same boat. The bark is probably as much of a tell as anything.
If you look at flavor wood this way, you will have a lot less headaches.... divide flavor wood into three categories, nut woods, fruit woods and other woods. Oak falls in with pecan and hickory, and it might be easy to pick out if you burn 100% wood, but if you have charcoal in the mix it's tough to pick out types with complete certainty. Plus I layer pellets into the charcoal, that makes it more confusing. I use apple and cherry on some cooks and the same holds true, I like them both and sometimes I mix them together. In the 'other' category are alder and mesquite... which I can easily tell apart.