Read the recent thread about smoking for some length of time then moving to oven to finish. So far I've started and finished in the smoker all my smokes. My last one was couple pieces of deer meat I brined and a butt. I got up 330 am 17F with light wind to start my fire, no fun. I thought about the oven thread and i may try it nxt time. More thinking lead to wondering if instead of 330 am starting a fire outside, 330 am preheat the oven in warm kitchen aND putt the butt in, 8 or so hours take to smoker that was fired up in the daylight and warmer temps to finish. Would it still take smoke on the tail end of a cook like the front end. Don't get me wrong I love the fire building, fire poking, babysitting of my wood smoker while beer drinking and football watching and meat smoking. But dang I'm getting older and cold is getting colder, and sleep more enjoyable.