You would really need to work with that specific commissary and see what their rules are. If the local rules are that the food has to be prepped there (which is the same that I deal with) then your next step is to talk to the kitchen. Each one has different rules.
The place I'm at, has you rent the kitchen space by the hour. They actually have their own smoker (I mean, we are in Kansas City..) and their setup is pick a rental kitchen (they have 6) and then you can 'check out' the large items like a griddle, the smoker, a grill top. They let you rent a kitchen for an hour (or two, whatever) and then put the food in the smoker. If the kitchen can be used by someone else-then you aren't paying for the time. It's actually fairly helpful for the people renting the space.
And you also can look at alternatives. I know of people that have started spice companies, using a gas station kitchen after hours. VFW's, churches, etc.
