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Most recipes I try out seem to always want American 2 row, and around here I can only get Canadian 2 row, so that's what I've been using.

What's the difference between them? Anything?

I just enter American 2 row into beer smith. And change the label to canadian.

While there may be some technical difference, Canadian and American malting companies seem to source their grain from either side of the border, so your "Canadian 2-row" could be American, anyway.

Also, there's likely to be different SRM, extract %, moisture content, etc. from different maltsters, even those from the same country.