Out of curiosity and not to be a Richard even though I am sure I am, do you have a kegerator? Everyone that I know that force carbs - "burst" carbs as you call it - with 30PSI for 36-48 hours and reduces to serving pressure. The beer is ready in 3-5 days with this method. I have never heard of anyone having issues with over-carbing. I know of no one that would wait 3-4 weeks force carbing by any method which makes me think you have no experience at all with a kegerator and force carbing. If you do have experience then I apologize but will point out that you are doing something wrong.
I'm not sure if you're trolling or serious, but I'll give you the benefit of the doubt.
I never said that force carbonating takes 3-4 weeks, I said naturally carbonating with priming sugar takes 3-4 weeks. I also suggested using the set and forget force carbonation method, which takes ~10-14 days at room temp (also mentioned above). Since the OP is obviously new to kegging, and he's going to need to do it at room temp, I thought suggesting the set and forget method seemed like a good idea, but you're welcome to disagree. You seem so knowledgeable, and yet failed to answer the OP's questions or give him any advice. So what increased pressure do you think the OP should use to safely and accurately carb at room temperature that will get it done faster than the set and forget method I suggested?
Yes there are many ways to speed up the carbonation process (some of which I use), but I often use the set and forget method, and very often suggest that those new to kegging and/or carbing at room temp also use it. Why? Because a) most beers benefit from a little extra cold conditioning b) it's easy and essentially foolproof, c) it's impossible to overcarbonate d) burst carbing at room temp is a recipe for a foamy disaster, and e) many people only have one regulator, and increasing the pressure on the keg they're carbonating would mean having to disconnect the gas from any other kegs they're currently serving. I have a couple carb stones, with which I can carb a keg in under 24hrs at serving pressure, but I still use the set and forget a lot because I prefer to let most of my beers cold condition a little longer.
As far as my experience with kegging, I'm far from an authority, but I do have a keezer, which I've been using for a few years now. The build is in my sig line if you're curious. I've also assisted several friends build keezers and kegerators, and even helped two bars fix line balancing issues. Based on your thread from a few days ago asking about carbonating at room temp, I'd venture a guess that I have a fair amount more experience and practical knowledge about kegging than you, but I could be wrong.
Racking from the keg you carb'd in to a new keg is complete and ridiculous overkill. Great if this works for you, but I have never heard of anyone that does this method.
This is something that's suggested a lot around here for people transporting kegs, so if you've never heard of it you've not been paying attention. It sounds to me like the OP's going to be carbing the kegs at room temp, and then moving them somewhere to chill them down with ice for a party. If I'm going to be transporting a keg anywhere just before serving, I like to rack off of the sediment first so it doesn't get all cloudy after being jostled around driving across town or being lugged across the yard. This is even more applicable if it was naturally carbed (which was one of the suggestions) or if it was carbed at room temp since the yeast won't have formed a nice tight cake (also something that applies to the OP's situation). If you're just leaving the keg in the keezer/kegerator, I agree that there's no reason to rack into another keg between carbing and serving.
Since you've been recently asking about carbing at room temp in a closet and then moving the kegs into your kegerator, you might even find some useful information in these suggestions, but then again I'm apparently full of nonsense, so maybe not.
