Right now I am not doing enough off site stuff. The things I am doing are with my BBQ. If you are vending, IMO I would have a grill available. This would allow you to vary your menu as needed. Like Cynful said you will have to look at the added costs.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.
Saddles BBQ Bistro