Here is my layout, I use a camp chef double burner so my pot is about 3 feet off the ground, my mash tun sits on an ugly garden bench that my wife's grandmother gave us like 15 years ago and I have hated it until I started brewing. I heat my water in the pot, transfer to my cooler and then drain from the cooler back into my pot (now sitting on the ground). In between I heat water again and add it to my camping cooler and use that to sparge (also sitting on my camp chef).
I have a cousin who has a gravity system setup from folding tables and garden furniture and he makes amazing beers. It is all about your budget and creativity.