Add my second to Bill's recommendation for the Bull Sheet. Chock full of info.
Chad and I cook with 2 and that is all we want. Would love to have 6 or 8 at 2PM on Sat for cleanup, but we struggle through
I know of at least 2 "championship level" teams who have only one real cook. Sometimes, others "help out" with the labor, but only one real cook controlling the action.
It really is a matter of team and personal dynamics. I personally prefer 2, but that is just my preference. If my partner was someone other than Chad, I might think differently.
The more members, the harder it is to coordinate. But, the less physical labor by each (assuming they all actually help)
I think one issue is where you want to fit on the "atmosphere" scale. The more a competetion is viewed as a "social" event--the larger the party crew
Totally up to you--start small and move up if you need.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.