Hi I'm looking for a little feed back here. I'm have a mobile kitchen, BBQ trailer made for my catering business!! I'm trying to figure out what I'll need in the way of kitchen equipment... I'd like to have a fryer, and a small flat top, a 2 burner hot plate and a fridge and freezer..... What else? I'll be serving pulled pork, ribs, smoked chicken, brisket, and some side and maybe some specials here and there. Is a steam table better than a holding case for keeping the stuff that's been smoked warm? I'm worried about over cooking, or making the bark soggy.... Or drying it out... Any advice out there? Or pix of other peoples set up? I've been Qing for a few years now, but this will be a new adventure and any advice will be greatly appreciated!