There are no specific regulations for the state, regarding BBQ per se. But, each county will have regulations regarding outdoor food preparation and cooking. As well as storage of said food before and after cooking. There are detailed requirements for money handling and food safety as well.
You and every person that works for you will also need to take some form of food handling course, Safe-serv or similar. This along with all the other requirements can be learned from your county health department as Brian said above. Call them, get a name, build a relationship, it will save loads of heartache.
And at the end, the permits and such are the easy part, making money, that is the trick.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."