For my wee heavy, I prepare about an ounce of oak chips for a five gallon batch by heat sanitizing it in the oven. I put them on a cookie sheet and bake them on the lowest oven setting (200f) for about thirty minutes or so. Then, I sanitize a small 4 oz. jelly jar and add the oak chips to it after baking. Then, I pour two mini bottles of Johnny Walker Red whiskey over the chips and seal the jelly jar lid. I let the chips sit for a week in a dark cabinet while the beer is in it's third week on the yeast cake. Then, I pour the chips into a sanitized hops bag with a sanitized quartz river stone in it to weigh it down and toss the bag of chips into the primary for the last week (five to seven days). I start taste testing the beer after three days to gauge the flavor and bottle/keg the beer when it's juuuust starting to taste a little too strong/over oaked. Oak flavor fades over time, so after three weeks of keg/bottle conditioning, it should be just about right in your beer.
Beer so good, it's frightening.
2014: Seven Heavens Series One: Vilon, Mystic Melomel, Skeeter Pee.