I have been cooking ribs for about 10 years now on my weber charcoal grills and just recently got a large big green egg. Now I am looking at going into competitions for fun and this will mostly be for tailgating for Auburn football weekends. At max id probably cook for 30-40 people. Can someone give me the breakdown on each of these models and how much they can hold as far as ribs, butts, briskets & chickens? I have never cooked a whole hog and that would be nice to have that option but its not a big deal. I normally cook about 10 baby backs at once or a couple butts. Point im trying to find is it necessary for me to get the 60 as that $1695 is in my price range the 60 is a little out as I wanted to stay below $2k. Much appreciated on the cooking amount differences. I have a 04 Z-71 Tahoe so thats what I will be pulling it with. Thanks!