Smoker wood chips for wine?

I have some wood chips that I use for my smoker. Oak, cherry, mesquite, etc. has anyone tried using these chips in a similar manner to oak cubes? I figure I can bake/broil to toast them and to ensure they are sterile. I'll be adding them to the secondary so i'm less concerned w/ contamination. I have various sizes from saw dust, like to shredded, to chunks that I'll have a problem with jamming in the carboy (and have a worse time removing after they swell with water). If any one has any anecdotal evidence that shows that this will or will not work, please share before I ruin my work in progress. I searched a bit but didn't see much. Once this experiment is done I'll let them dry out and I'll throw them in the smoker. thanks in advance!

Did you try this? I'm surprised no one has responded in 8 years. I'm soaking some apple wood chips in some Jack Daniels to add some complexity to a red wine I'll be making. It will take me a while, but I'll try to circle back and post my results.