Originally Posted by deguerre
That would probably be the Cheyenne I'm thinking about. About 525 sq inches I'd estimate. Really, considering I have a Kettle/Cajun Bandit already if I need additional room it's available. Plus, I'm sure a second smaller rack could be an option?
Here is a pic from the Cabela's site. A second rack could be possible I guess but only if you are doing flat stuff like ribs.
Edit: I should reiterate that this is only from observations in passing. I haven't spent time truly evaluating them. Hopefully an owner can chime in with true experience. However, if need be, I am willing to make the sacrifice to go to Cabelas again if you want more info