OK. So I have a 120 gallon reverse flow that has served me well. Several thousand pounds of meat have been turned into smoky goodness by the Hog Coffin. Now it's time to upgrade as I am looking to do more roadside and bigger "catering/roadside" gigs. I'm trying to decide whether it makes sense to go with a 250 or 500. (I wish I could find a 330 gallon tank...anyone?) A 500 seems like a fracking monster and I am concerned I would be not be using the full expanse of real estate. Does anyone have experience going from 250 to 500? Did you wait to expand or got the big rig and went out and found the business? Also, in the Lang line, is the 108 equivalent to a 500? Thanks.