So, I got a weird idea after reading about steinbiers, where super heated rocks were thrown into wort in order to get a boil. Traditionally, they were boiled in oak barrels.
One could do the same thing with electric heated probes/rods (minus the caramel sugar coated rocks added to secondary).
Are there any benefits to boiling in an oak barrel? Could it add complexity to the flavor profile? Would this be a pointless endeavor?