Just like everyone else is saying , pro comps are more entry fees and all 4 categories. We started doing pro comps last year and to me it was a blast. Cooking all 4 categories is a big time management challenge. If you do a pro comp you need to practice and have a schedule from preping meat to when mets need to go on/off smoker and turn in times. Pro comps for the serious bbq guys. I did not care for the backyard comps since a lot of teams are just there to party and I am very serious when I smoke on getting meat/taste just right. There is no party/drinking or having a good time in a pro comp . So choice is yours.
2- 22.5 WSM , 150 Gallon Offset , 250 Gallon Reverse Flow