Most if not ALL Health Department regulations do not allow for the use of a residential kitchen for the production/prep of food products for sale to the public. A licensed commercial kitchen is a requirement in most (if not all) states. You will either need your own or access to one for all of your food prep. Even mobile smokers are usually (again possibly all) are required to have access to a licensed commercial kitchen for washing their wares on a daily basis. Before starting anything contact your local HD for information and regs.
It is a business not a hobby when you start charging. Along with the business designation comes a great deal of legal regs and responsibilities. If you decide to operate "under that table" then be prepared for any consequences that could come your way.
We tried this once but found that the risks were just too great.
Do I smell SMOKE?????