It all depends on how diversified you are going to be. I do charity events, and cycle foods through. Grill space is always the issue. My first event, on a Lang 84" was overly optimistic, but I did 340 Lbs of boneless pork butts at once. But that took all the cook space. If you do chicken, I do boneless chicken thighs, at 40lbs a pop, you lose a lot of space. I usually do smoked mixed veggies, smoke mac and cheese, and baked beans. I recommend rib racks if you are going to do ribs. I'll have to search for the ones I bought, but they are heavy duty and hold 9 racks at once. I have four of them, so I have space to do something else in the main cook chamber. You can smoke in the warmer box, but the temp is much lower, so I usually use it for a warmer, or to start a protein, and then cycle it to the main chamber when I move something from the main chamber to the warmer box. I recommend investing in a Cambro or other warmer box to hot hold, makes a world of difference, and doesn't dry out what you are waiting to serve.
