Secondary Fermentation Dilemma

I am fermenting my second batch with the one gallon batch kit I received for Christmas. It is a Bourbon Barrel Porter that calls for a secondary fermentation transfer since I will be adding oak cubes saturated with bourbon but I do not have another fermentor (five gallon bucket) that small thus will have too much head room.

I have read all sort of articles here on the forum in regards to transferring to secondary fermentation and there seems to be a consensus that it is needed only when adding fruit and wood. Thus my question is would transferring it into my brew kettle (sanitized and covered ) and then quickly cleaning and sanitizing the one gallon fermentor so the liquid could be put back in a good option or should I just add the oak cubes to the original container and skip the secondary fermentation process.

Any guidance and suggestions would be appreciated. Thanks.

 

Just put the oak and bourbon directly into primary. It'll be just fine, as long as you're not planning to harvest the yeast. Same rule applies to fruit (I've done it a few times).

 

Only for 1 week.