@DoctorCAD (and this touches on tannins as well) - In reading "Postmodern Winemaking" There is a chapter on the seven functions of oak.
#1 is coextraction - untoasted oak contains ellagi-tannins that break down into gallic acid to enhance color extraction - this is what I am looking for. According to the author if you use toasted oak you will get a bbq worcestershire off taste, and if you use green wood you will get a "planky sawdust" aroma.
I won't go through them all, but #2 is antioxidant qualities - for which the gallic acid also beneficial. Again you need cured un-toasted oak for this.
So this is why I am asking if anyone knows of a reliable source for cured oak dust (and chips).
Then, I agree Doc - you add the right oak for flavor, aroma, and "framing". I would be careful with the secondary (since you are still fermenting) and perhaps it is better to add the oak during bulk aging.