I subscribed to this thread so I can follow your progress. It sounds very exciting to me, I am sure nerve wracking for you.
I would think that even if you have your smoker in the outbuilding there you would want one out front billowing smoke even if there is no food in it, just until people get the idea it is a real smoke house eatery.
Also I would have a mixed meat chili on the menu so any leftover smoked meats for the day went into tomorrows chili, it would be very meaty chili and a way to cut down on food waste, the way I see it anyway. I have NO experience in it so just take it as my observation.
I can't wait for updates as the Journey continues.