I know for a fact I've used Hungarian oak before. But, gosh, it's been a while. Seems like I had been steered away from it for some reason. But then a local master wine maker gave me a glass of some red wine (sorry, the specific style is lost on me) and it had this really nice mildly smoky undertone. He said it was from the Hungarian oak. It kind of reminded me of some mildly smoky/oaky Norwegian sour beers I had enjoyed recently.
I guess if you charred the wood enough it would give some smoke character, but does anyone have any info on this sort of thing?