One thing I couldn't tell from the picture and that people, I mean me, over look is prep area. Is the table in front of the 3 door cooler where you plan to do prep? Keep as much area for prep as possible. I wish I had thought of that when we set up our kitchen.
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.
Saddles BBQ Bistro