I grill in the winter here in SD. But I do cook most of the beef in the shop. I have a large SS table there, with a deep fryer, George Forman Propane grill, and a cast iron propane double burner on it. Steaks go into a 14 inch griswold cast iron skillet and are blackened rare. Chicken and fish and chislic in the fryer. Kabobs and some fowl and waterfowl that get parboiled in a pressure cooker goes into the GF grill. I think I could easily cook for a family of five on a grill no larger than 2 square feet. The smaller it is the less fuel it uses and the faster it heats up and cools down. For your BIG cookers you need to seek out the commercial guys and the caterers and ask them how you can help them out. Otherwise make some out of 30 gallon holy compressors.
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