Yep, you use oak cubes, chips, and staves in a barrel that is neutral. You still want the concentration and micro-oxygenation as Wade stated. As well as top-up wine! If it's a 6 gallon barrel, you'll typically need about 8 gallons with top ups over the course of a year. However, a new 6 gallon barrel will do 3 or 4 batches at just 6 gallons because you can't leave it in there more than a month at a time due to over-oaking. Smaller volumes = more surface area to extract oak. It would be close to 3 weeks to start, next wine would be 4 weeks, next would also be close to 4 weeks, then the final wine would be 6 to 12 weeks, and then it finally starts to get longer. You'll be putting your first 4 batches back to glass for sure. Maybe you'll be able to long term age your 5th in the barrel.
Like I said, you can also send it back to a cooper and have them shave and re-fire the inside to extend the oaking capabilities.