So, let's say i just am doing smoked meats,beans etc... All ingredients must be stored at the commissary? How often does the HD or state HD want to meet you at the commissary? Most of them i see are shared spaces, how does that work? Do you like roll up with your smoker on the truck and smoke out in the commissary parking lot, and go in and out of the commissary with the meats etc.. on days of catering? I'm not talking about vending, or doing farmer markets etc.. Just straight up. John eglecias church wants a 100 person luncheon catered, or some random business. How do they inspect a smoker?