The user is hosting Friendsgiving and plans to cook two geese, one in the oven and one on a smoker. Both will be cooked at 325°F, with an estimated cooking time of three hours to reach an internal temperature of 165°F in the thigh. For the oven-roasted goose, the user typically starts it around 2:30 PM, aiming for it to finish around 5:30 PM. After that, the oven temperature is raised to 450°F for 15 minutes to crisp the skin, with resting time until serving at 7 PM. The user plans to start the smoked goose on the grill earlier, around 1:30 PM. This earlier start is intended to have the smoked goose reach 165°F by approximately 4:30 PM. The smoker temperature will then be increased to 450°F for 15 minutes of crisping, aiming for it to be finished by 5 PM. The primary concern is serving both geese simultaneously at 7 PM. The user is questioning if having the smoked goose finish and rest for two hours (from 5 PM to 7 PM) is too long. The goal is to have both geese ready and at their best when guests are served.