Keep all parts of your system simple and lightweight (e.g., less than 50 pounds for any piece of equipment). It makes transportation, clean-up, and storage of equipment much easier. Plus, it is easier on the body. A sturdy picnic table or patio table is a must and avoids the time and expense of building a heavy stand that takes up space. Some folks just use the lift gate of their pickup truck. Whatever works and is sturdy/safe. Respect the danger of propane burners and hot liquids (>120 degrees). Burns suck.
I recommend the rectangular cooler and bazooka braid and SS spigot. A 20.5 gallon Coleman cooler works great for 10 gallon batches and does not suffer thick mash or grain bed compaction issues like I've experienced with high gravity brews using a 10 gallon round Igloo cooler. I batch sparge with roughly 8 gallons RO strike water + salts (per style per Bru'n water), wait 60 minutes, vorlauf and lauter (i.e., drain the mash), add 8 gallons of RO sparge water + salts, stir well, vorlauf, and lauter the second runnings.