I think you want to cut down the unknowns and variables as much as possible. I would strongly consider cooking on a pit that I know how to use the day before, in as many batches as necessary to be comfortable with what I already know how to do. Then I would cool them down quickly and refrigerate them. Bring them in a cooler with ice and heat them up on a Weber or some similar grill to set the final glaze just before I serve them.
On the other hand you probably do want to use your grandfather's smoker. Perhaps there is a way to heat them up in it at the end.
Jim - Another transplanted Texan
Former KCBS CBJ
Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.
Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.
Avatar is the original 1951 Weber Kettle