It's going to be hard to do unless you get set up with a mobile set up. A trailer with smoker on it would allow you to cook at home and then pull it to the location in the morning. Even with hot and fast you are looking at being up most of the night. I light a fire 3am then meat on at 4am and butts and briskets start coming off around 10am. So if you had to go to a commissary and start prepping it means you are getting up around 2am.
I've been doing this 4 years now and on a stick burner at that. I would suggest starting out with a trailer and something like an FEC-120 so you can get some rest. But talk to the health dept 1st