If it was me I'd ferment primary and let the beer tell me when it is fully fermented, typically at least 2 weeks for a BDS. Then let it sit another week in primary for the yeast to clean up any remaining fermentables, ramped back down to around 64 - 66F. Then, if kegging go to keg and purge of 02, after adding the oak (first steamed or soaked-in-preferred-liquor-or-Everclear) in a sanitized nylon bag that can be removed when at the right level of oak -- typically ~7 days for chips. I prefer shavings/chips to reduce oaking time. If you will be bottling, you could go to secondary FULL carboy after the 3 weeks mentioned above, including the oak, again recommending chips instead of stave since you'll want to keep the beer around cellar temp or at least <70F until the oak incorporates, and then get it bottled.