Sound input, thanks guys. I wound up just lightly toasting the oak for this batch, after I drizzled it with some homemade vanilla extract. I think I'll probably try smoking some oak soon, and try including it in a side fermentation with my next batch. The real goal is not to achieve a fully smoke-flavored beer, but more to layer some subtle wood-on-wood flavors into the whole thing. I picked oak as an ideal wood for a few reasons, namely its traditional use as an additive or vessel material, but also because the shavings provide excellent surface area as opposed to chips or cubes, while remaining tough enough to not fall apart. We shall see.
Either way, I'll post my results as soon as i get to the smoke test.