I believe that the oak for grilling/smoking is non-toasted. IMO you don't want to use that for your brew. Better to delay racking and order some cubes online.
I used some French chips (medium toast) for my first two oaked brews. Flavors were strong of oak with a hint of smokiness to them early on. About two months later, that all turned into vanilla.
I then used medium toast Hungarian oak cubes... Flavors were more moderate early on, and have remained stable so far. I'll be opening up a bottle of that batch tomorrow, which will put it a few months (just over three actually) from when it was bottled. I did have some of that batch a couple of weekends ago and the flavors had not shifted like the others did.
IMO, get oak cubes to use. Or spirals, or staves. IME, chips are good for a batch that will be finished fast (less than a month) from when oaked.
I would also simply put the amount of oak you want to use (I've used 3/4oz of chips, and 1-1/2oz of cubes per batch) in a glass jar, pour boiling hot water over the oak (sanitizing the jar in the process), cover and let cool to room temp. Pour everything into the vessel you'll be oaking in. IMO, you WANT that 'tea' in the batch too. If you go with <2oz per 5 gallon batch, expect it to go a few weeks (3-6). If you use more, expect it to take less time. Sample the batch after a week, then each week until it's getting close to where you want it. Aim for a little more flavor, so that it will mellow with age.
BTW, what's the ABV of the IPA you'll be oaking??