Force carb at room temp

Hey all!

Im mostly a mead maker. Done plenty of bottle carb stuff, session meads and ciders. Just made the jump to kegging. I have a keg, regulator, tubing, a beer gun, and all the stuffs. Went to the homebrew shop and said gimmie it all. I have a good idea on how to actually force carb it. But! I dont have a kegerator. And throwing in the fridge is not an option.

So how much extra time should I be expecting to add to actually force carbing this thing? What considerations should I keep in mind? Ill be mostly bottling it but i do have a picnic tap and a cooler with ice when I wanna serve it.

Everyone I usually ask this question to just scoffs and says co2 integrates better in cold temps, ill burn through tanks fast, its ineffeceint, or "just put it in a kegerator". Yeah dude I know but gots what I gots. Just need some help. Thanks all! Happy brewing.