Ask the HD again, and let them know you will be cooking outside under a canopy tent.
For farmers markets in MN (one of the strictest HD states) I can use three bucket system (wash, rinse, sanitize), chafing dishes, and hot box cambro's.
I use a temp-food stand license, which allows the three bucket system and does not require an exhaust hood, etc.
Every state is different though.
2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit.