What smoker to buy?

If you had $3500-$5000 to spend on a new smoker for your catering and concessions business and your 2 goals for it were 1) To increase cooking capacity and 2) To have the ability to cook whole hogs and wanted one pit to be able to do both what smoker would you buy and why? I have catering and done concessions this year with a trailer pit I made. It has the capacity to cook 24 butts jam packed. My goal for 2011 is to add whole hogs to our catering menu and have extra capacity to cook when vending. Also give me the ability to cater for larger groups, and the ability with two cookers to be able to cater 2 events or cater and vend at the same time.

My thoughts are a Lang 84 but was curious if there was a better option.

Thanks

Ruben

The Spicewine would be a strech on my budget but it does not look like the $6500 unit would be large enough for a whole hog, or is it?