not in MN, but i called the local HD under a different name (just in case..ha) and asked about this very thing. what the deal is around here, is that the meat needs to be put in and taken out from an inspectable room. If you have a trailer with a built-in smoker and can load and unload from the kitchen, without going "outside", then thats part of the battle. you also have to have a "commissary" in which to return said trailer for cleaning and stocking. in the end, i didn't do it. be easier and cheaper really to open a brick and motar first around here. friggin NC... home of BBQ my arse. ha.
ex-Stickburner converted to Backwoods gang (Gen2 Chubby and Party), UDS, Homegrown 250 gal Offset.