Adding oak to a Flanders

[stadtbrau]

I posted this in the recipes/ingredients section too... Not really sure where it belongs...
I have a large collection of wine barrel pieces and off cuts from some furniture projects I've done. I have a Flanders that I want to add some of the oak to and was wondering what everyone thought as far as how I should prepare the wood. Should I boil, steam, or pressure cook the wood at all before adding it to the secondary? Should I just mill cubes out of the oak revealing fresh wood on all sides? These barrels were emptied and turned into furniture a few years ago. They have been sitting out in a shed so who knows what is growing on them. I dried the wood for a few weeks when I initially took them apart but it is still a concern. I fermented this beer for two months and it has been in a secondary for the last month. I would hate to grow something green in there after all this invested time.
Thanks

 

[ColeVet67]

i have never made a flanders.. but one day i will.. personally, i dont think id take the chance with those.. id just spring for LHBS packaged oak cubes..

 

[jgourd]

I bought an untreated/unfinished oak dowel from a hardware store, cut it up into shorter dowels, pressure cooked them, and charred them with a propane torch. I then suspended them in the beer through the carboy opening and taped the top of the dowel to the carboy (no airlock). Man, the pellicle on that thing...