Bourbon Vanilla Porter Question - Oak

I am in my first week of fermenting the Robust Vanilla Porter from "Brewing Classic Styles"

After doing some googling I decided to make the this a vanilla bourbon porter. I currently have to cut vanilla beans soaking in 16oz of Knob Creek Bourbon My plan was to add that during bottling. Now I've had a few homebrewers suggested putting an oz or 2 of oak chips in as well.

My question is should I soak them in the bourbon and then add them to the primary when fermentation is complete for a week or so or, just leave them in the bourbon and strain them out at bottling when I mix in the bourbon?

Any advice would be great, I am only in week 1 in the primary so I have plenty of time to change course.

look up denny conn's bourbon vanilla porter. lots of info. i got one going now too, i plan to oak about a 18 pack worth.

His was were I got the bourbon ratio from I guess I missed the part about the oak.