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I'd like to start selling BBQ at street fests and maybe do some catering. What kind of license do I need to sell food at a street fest? Is it different than a catering license?

I'm doing pulled pork for a friend's business party. I currently have 70 lbs of rubbed pork in the fridge. I think I can fit all this meat in one load if I am strategic with my placement. I usually go about 12-15 hours with 20 lbs. How long will this need to go? Will it go longer based on volume...

Somebody beamed my smoker with a golf ball and put a ding in the lid. The porcelain coating is not cracked. Should I try to hammer it out or just leave it alone. Leaning towards doing nothing. I could, however take a wooden dowl and a hammer and try to get it out. Thoughts?