Not just a trip for the trailer and another for the smoker, but another for Grill Zilla, and finally one for my (http://www.drofbbq.com/grillzilla.pdf)
trailered flat top grill.
Phew it cost me a ton of time and gas if I'm going anywhere other than here in town. But both the big SS grill and flat top grill lend a party atmosphere to the trailer and seem to be worth it.
But I'll be glad when I get my truck done that is the way to go.
Pre Cook Pre Cook anything you can so your only heating food up at events. Then you can pay attention to sales and staff and not worry about anything else.
I have tried for 6 years to enter the contest at BBQ & Blues but I just can't pay enough attention to the contest because I'm selling so much food. So no more competing just sales.
Have the best relationship you can with the HD. There is no getting around or passed the HD. In fact I bust my butt to please them and it pays off in the long run.
Use your Fat Boy to reheat all your meat, beans anything your selling. Just for the event they become great ovens. And the HD loves to see that temp gauge on the door at any temp above 140 degrees. At events I run my Southern pride at 300 degrees and we re-heat all our meats in it. Even ribs in foil .