Bourbon Barrel Stout

Brew is very active and fermenting just fine. The question is, what is the general consenses on when to add the whiskey barrel chips, that I have soaking in Maker's Mark? After checking out different suppliers recipies etc. I don't know if it's best to 1) put them in secondary and rack over them for X amount of days/weeks for secondary fermentation or 2) ferment in secondary for a couple of weeks then add them for yet more secondary fermenting. Oh, drain chips or not to drain chips,add more MM or not? Thanks, Gunny!

The MM will do a better job of extracting the oak flavor than the beer. Just soak the chips in ALL the MM you intend to add, and then add the MM at bottling. No need to add the chips to the beer.