Bourbon works quite well also. In my experience, wood cubes are much easier to work with than wood chips (the chips create a real mess in terms of trub). Also, if you are just picking these oak chips up "at the farm", you might consider roasting them a little first. Although a week will adequately sterilize the cubes, you need at least 2 or 3 week of soaking to extract enough flavor (at least for cubes).
A technique I use, that is not mentioned anywhere that I have found, is splitting each cube in half with a chisel and hammer. This helps extract the delicious caramel flavors hidden inside the cubes and increases the exposed surface area by a third.