beeber

Recipes 

French oak is milder than american oak. Make your choice depending on how much oak flavor you want.

dougdecinces

Recipes 

I made an oak-aged barleywine. It was English style with a lot of crystal malts. I used 0.45 oz of French Oak cubes per gallon and left a lot of the char on. I let that sit for three months. The results were exquisite. I have tasting notes from a bottle that was about 11 months old and one that was about 13 months old. By 13 months a lot of the oaky flavors became vanilla and tobacco-like. This is definitely a beer I will be enjoying years from now.

In short, use cubes, age for a long time, you will not be disappointed.

BlakeL

Recipes 

How does Hungarian Oak compare to French and American? Another LHBS near me has Hungarian Oak Cubes Meduim Toast in stock.

Edit: Found a good article about the flavors on MoreBeer.

smiller

Recipes 

Like I said, I don't have experience with anything except American oak, but I would recommend searching this site for info about French and Hungarian. Chances are there is a wealth of info on here. You could even use a blend of the two.