I'm trying to decide between a 48" and 60" deluxe. The 1k difference is painful. I plan to cook mainly for home use, sometimes for church dinners (80-100 people) and a couple times a year in competitions (Pig Jig and Masonic Home for Children Homecoming). The 48" is practical for most everything I do except the two competitions - the look like a heck of a lot of meat for a 48" smoker. Any advice on how much meat can realistically be smoked well on a 48" Lang overnight?
Thanks in advance