I'm no help but I got 2 cents...
I am currently fermenting a version of the all-grain Pirate Strong Ale that I found a recipe for here on HBT. I have 4 oz of French oak chips soaking in Myers dark rum as prescribed and I have high hopes for the oak characteristic being a plus for this big, dark, beer full of vanilla, cinnamon, pineapple and rum flavors. The oak and vanilla go into the secondary next week. I have stuck religiously to the recipe. Can't wait. If this works out as described, it will be my first oaking success.
That being said, I have used oak in ales twice before - both times using medium toast Hungarian oak cubes and both times winging it w/o guidance. One was an extract Moose Drool clone I got as a freebie and the other a mini mash Frankenbeer I made from 2 pale ale extract kits my dad gave me, assorted hop leftovers and Notty. Both I used only 2 ounces of oak cubes soaked in cheap whisky for about 3 days. Both were pretty bad. The Moose Drool clone was better of the two but still not good. Sort of a mothball aftertaste. The pale experiment was never really expected to be good and I added fig puree after the initial taste test gave me the Will Smith meme face. It was a disaster and I drank nearly every bit of both batches to atone for my oaken sins. Lesson learned was that oak, IMO, is better as a nuance than a flavor. What amount that requires has eluded me. There are a few variables there that matter a lot. What kind of oak. How toasty. The form it's in. How it's prepared or soaked. When and how it's introduced. How long it stays in contact.
Anyway. Good luck.