Around here there are a gazillion food trucks that represent many of the states of Mexico and their distinctive cuisines and a lot of them haul the smoker trailer behind them. And there are stories in the news of thieves stealing the smoker trailers (and how one owner had a tracking tag on his and was able to recover it and expose a ring of trailer thieves.)

I befriended an early adopter of the food truck barbecue tradition when I worked at a local newspaper in Central Texas. He would smoke meat for people if they brought their brisket and had it seasoned the way they wanted. One thing he said they didn't understand was the amount of fat that needs to be layered on top of a brisket for it to cook properly for all of those hours. He would have to add layers of trimmed beef fat he had extra onto those commissioned pieces of beef so they'd come out right.

I mentioned chili earlier. Chili in Texas, Chile in New Mexico. They're similar but different. Chili cookoffs in Texas versus New Mexico chile