Did my first 10 gallon batch and learned a few things I thought might be helpful for people making the same jump.
1. With a 60 minute mash, you need to start heating the 9 gallons of sparge water immediatly after getting the mash going. Especially when it under 30 degrees outside.
2. 10 gallons in a pot is moveable, but you wont be lifting and pouring it. A pump or gravity fed stand is needed. I was able to deal with it, by having a 8 gallon and a 5 gallon pot to transfer water and wort around. Definatly not ideal.
3. When you run a 20lb propane tank that hard for that long, in that cold temp, it will freeze up. Having a spare to switch to saved me.
4. My small immersion chiller doesnt really cut it for 10 gallon batches.