The grill might be useful for chicken and Chef's Choice items but frankly, from a cost point of view it may be overkill.
Having helped Coach out with a couple of his events I can tell you the FEC100 can suffice at all four turn-ins. Big meats are just finishing as ribs need to go in. The one crunch factor is chicken, which is the 1st turn in. Some cooks like to crank the FEC up and cook chicken on the lowest shelf with a foiled shelf overhead - keeps the heat at max temp. That may play havoc with ribs. One work around is to smoke chicken at the same temp as ribs and finish it on a grill.
Think about a trailer, prep tables, coolers, ware washing equipment, tents, cutting boards, utensils etc. It adds up pretty quick. Coach has put together a very efficient set-up without busting the bank but I bet he still has a pretty penny invested.
No doubt SmokinOkie, Tom and our other comp bretheren will weigh in on this.
Take a ride over to Cookshack...maybe Stuart will cut you a deal on one of his mobile kitchens
![Big Grin](/static/images/graemlins/icon_biggrin.gif)