I am in the process of building a BBQ vending trailer. Since I have never done this before I am unsure of what equipment is necessary vs. would be nice to have. I am located in Arkansas and have done research on how to build the trailer to code. I am wondering how does everyone keep their meats warm? I am thinking I need a warming cabinet for my meats and sides. Also I will need a steam table so if I have a huge line I don't have to be getting into the cabinet every time I need something. Does anyone use the chafing dishes to serve out of? Does anyone keep their smoker on low heat and hold stuff in there? I had someone tell me the chafing dishes wouldn't meet code if the health department came by. Can anyone tell me how they do theirs? Any help would be appreciated thank you!