I have family in town and I want to smoke the 6 pound chicken I bought. I put it in a brine last night and I am going to leave work early to get the smoke rolling, got my priorities straight. ;-) I only have 4 hours max to cook my 6 pound chicken, I hate rushing the smoking process but I need to cook this after work for dinner tonight. Are there anyways to make this happen? Can I smoke it for 2-3 hours at 225-250 and then through it in the oven at 350 for another hour or is that crazy talk? Please help me, this is only my second smoke with my new trailmaster. Thanks in advance for the help.