Venders ~ Do you cook on or off site?
I was at a street fair over the weekend and there was BBQ Food Truck there at 9 a.m. and it was all closed up. I figured that they were most likely BBQ'ing off site, which may be more practical, but really doesn't "sell" the true BBQ experience. Then again, I'm in California where the average person has no idea what BBQ is.
Anyways, isn't the smell of smoke the best marketing tool for a BBQ vendor or am I way of base?