From what little I have read, IE: I don't know, never done it etc.
The chips give a stronger flavour because there is more surface contract, the cubes are less but "they say a more pure taste" depending on contact time, blah, blah.
I'm not sure who "They" are, but being me, I would do two 1 gal batches in all the methods you can think of, and time will tell.
You never really know until your prove it to yourself, even then I'm sure I'm wrong in someone's book.
And if you do, please let me know.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.