Ok guys. Fixing to mount up a FEC300 into a 22ft concession/competition trailer and will be serving lunch and dinner 2 to 3 days a week plus a crap ton of festivals. All of my area are surrounding counties and a short interstate or smooth 2 lane road 12-15 miles away at max. Im assuming that running the rotisserie is out of the question but with it off can the smoker continue to run while traveling? It would be a situation that we open at say 11 am so for a brisket we would need to start at 9 or 10pm the night before so that we have enough rest time before cutting for serving. I want to be able to travel to the lunch spot the day of to keep from camping or spending unnecessary cost hotel rooms when your only 15 minutes from home. IS THIS A OPTION? Thanks for any input in advance.