For the DP's, I usually get a good bed of Lump charcoal going. This helps to get the heat up in the cooking chamber, but it also helps to establish my fire for the rest of the cook.
Then I add on 1 - 2 logs every hour, depending upon how big they are. I keep the bottom vent below the fire chamber fully open.
I close the top baffles about 1/4 way after I get to temp.
I not never had any problems with getting too much smoke. I also have not cooked with the seasoned red oak before, so I don't know if that could be making the difference as well.
I typically cook with Pecan, Apple, Cherry, Grape or regular oak and all have seemed to work fine.
Question on the DP. Is it sitting level? I have found that sometimes if it is lifted on one end or another, it changes the formula.
Let us know...