Thanks for the tips man... LegalZoom was pretty simple though they are a bit pricey. Oh well, better to have it done professionally than to have me guessing and screwing things up. But yes, you are correct, now that I know better, it's not as hard or as daunting as I had initially expected.
I agree with you about a menu and I'm keeping it pretty simple : Brisket slices and burnt ends, pulled pork, and chicken. I'm debating doing ribs because my main audience is going to be lunch and I'm dealing with the military, so a half rack of ribs I would need to charge at least $10 to make any kind of profit. And that's a bit high to ask some young E-1 or E-3 to pay for lunch. Everything else I can do 1/4 Lb servings of meat, plus 2 sides (1/4 pint), and I can come in at exactly $8 and be doing pretty well. But ribs I would have to charge too much for a lunch thing, though I might try them out for an event and see how well they are received.
I'm actually smoking a brisket tonight / tomorrow morning for my wife's staff for lunch, and I'm going to be testing out my corn bread, and I'm doing two different styles of baked beans to get some feedback.
I'm doing Tuffy Stone's Cool Smoke BBQ class here in a few weeks, then I'm heading to Dallas, TX for a 4 day BBQ Convention :
http://www.iambbq2017.com/
Some really good panels there which are mostly about BBQ as a business and it's a really good place to start some networking. My new smoker is scheduled to be shipped immediately after I return from that convention, so by May I will have everything I need to be legal!