You'll pull your hair out dealing with city inspectors. Either they don't grasp the concept you want to operate out of a mobile auxiliary commissary that will also serve as a transport to haul your pit around.
The biggest issue is convincing some of these brain dead knuckleheads your not going to sit in a customers driveway/yard 12 hours smoking meat and that you'll need to prep food in a different location such as your home utilizing your trailer.
The 1st time you mention home, look out the zipper heads get all frizzled. "You can't use your home" I'm not you bonehead I'm cooking using my pit and trailer.
Best of luck,