Let me just get answer.
1. I've been in contact with the Health Department through this whole time, before I informally sold last weekend. He is firmly against BBQ and wants me to sell burgers and hotdogs. I've offered to buy heating chambers, and I've offered to keep the meat on the smoker until an order is taken, but he's not having it. He's a nice guy, just thinks it's risky for some reason. (I've avoided mentioning age) Next township?
2. This is sold at a private horse show.
3. I had a hose and soap next to my stand and formal handwash facilities thirty feet away.
4. I got there early in the morning at 6 with the meat frozen; salted and peppered, and onto the smoker. Sauce gets added there later. When an order comes in, I either pull some ribs off and put them on a plate with a side stored in the cooler or on the grill, or I cut a piece of the pork off, chop it a little more finely, and a squirt of K.C. style or N.C. style based on the customer's preference.