We're also in the process of doing this right now. We have 2 oz. of medium toasted oak chips soaking in Wild Turkey 12 right now, been that way for about a week, and are planning on transferring our RIS to secondary tonight (if the FG is kosher). I can't believe how many threads I'm reading about people doing this right now. It's helping us out immensely.
I do have a question about adding the whole bourbon/oak chip "solution" to secondary. I have read conflicting reports on whether or not to add both the bourbon and the oak or just the oak. Right now we're planning on just adding the oak, reason being that, according to what we've read, the bourbon leeches out some of the stronger tannins from the oak that could potentially add off flavors to the beer.
Anyone else heard anything like this?
Sorry about the thread-jack, but I thought it pertinant to the discussion.
Cheers,