Hey.... Possibly a silly question that may already have been answered elsewhere.. I've recently drunk/drank a number of pale ales that have been aged in sherry/whisky/Jack Daniels casks - mostly by Innes & Gunn. I'm also aware that I can buy wood for the barbecue that is supposedly old bourbon cask wood that's designed to impart a smoky bourbon flavour to the food when it's cooked. Would it be feasible to drop some of these wood chips into a batch of beer as it brews, to try and replicate that flavour, or is there a better way to achieve it... Many thanks in advance!