I've been BBQ'ing for a 2 years now, using a propane cabinet and an 18.5" WSM. Looking at stepping up my game and trying my hand at a local BBQ competition this fall and figured instead of beg/borrow/stealing more Webers I thought "why not build a proper rig?"
My brother in law works at a propane shop and has a 250gal tank just laying around that I could damn near have for nothing. Looking at what to do with it has led me here.
So here I am, reading all I can about how to design and build a rig. I'm sure I'll have questions as I get into the project and thank you in advance for any help you might be willing to offer.
ETA: How big of a rig would a guy need to do 2 briskets and 3 or 4 pork butts at a time? Maybe some ribs too...
Just wondering if a 250 gallon job might be overkill for me right now.
Edited by Munxcub - 6/16/13 at 9:02pm