Hi, In about a month I'm doing a jerk chicken day for charity. The chicken will be smoked in the morning using pimento wood, etc.. etc.. The thing I am having trouble planning is how to serve the chicken to order. The chicken will be quartered prior to smoking. We'll be having about 60 people come by within an 8 hour window. If I smoke my chicken in the morning, any opinions on the best way to have it ready to serve? Smoke it, cool it down and then grill it back up to temperature on order?