Hello, we are considering starting a BBQ food truck, as our city as just passed ordinances that will allow food trucks. We are stumped by one ordinance that seems universal among a lot of cities. How do y'all "smoke on the run"? With a 4 hour time limit at one location, we can't set up camp in one place for 12 hours or so to smoke brisket and butts, and we can't drive to another location with smoke billowing out of our truck or trailer. I'm probably overlooking something obvious, but we are stumped over it. We've considered smoking away from the truck and brining the meat to the location, but code requires any food sold to the public be prepared in a commercial kitchen, not sure they'd consider my driveway a commercial kitchen. Lol We've seen BBQ trucks in other cities, and I'd assume that their codes are similar. I'm pretty much old school and love it low and slow, but how in the world am I gonna pull this off? Lol