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Is it easy to add it in the drying hopping stage and maybe just using americian oak untaosted chips from the local brew shop, or does this increase the risk of an infection. I have tasted a few different ones (mainly with cedar but can't find any) and liked the flavour and would like to have a crack. Any info appreciated
Thinking of putting a handful/20 to 30 grams in a bag in the dry hop??
Unsure if the chips need to be soaked before hand in alcohol ??

You can give them a boil if worried about infection.
The amount to use can be hard to judge. Last time I think I used around 200 to 300g and tasted it every day until it was just over oaked.
It was a stout so it was aged for a long time and the oaked mellowed nicely.

Next one I want to do a pale ale with less oak over a couple of weeks.

as above but also add the liquid to the beer as this will have a lot of flavour.

Alternatively you can toast the oak in an oven at 120C for 15-20 mins and add to beer directly. It's what i do. Always have an oak aged RIS available. I add the oak to beer in kegs though.

Other option is a barrel.