I'm curious to know how those with Food Trucks and/or Trailer Smokers handle the long cook times required for smoking meats? Do you/they setup early where you'll be serving? I can understand grilling foods in these situations. But let's say you are contracted to provide smoked meats at an event (pulled pork, brisket, ribs, etc). Some meats are going to take 5 to 16 hours to smoke. However, you don't have access to the event location 5 to 16 hours ahead of the event time. Do you smoke elsewhere and then show up while the meats are in a rest period? I want to be at the serving location so they can catch that smoke and aroma in the air. Do you start to cook somewhere else and drive down the road with the smoker still doing its thing (that could be a disaster). Optimally, It would be nice to have access to the serving location hours in advance but that's not always the case. What If I wanted to do a Pop-up type of thing? How are you guys handling the mobile catering and serving? I'd be curious to hear some of your routines and processes.