Vinny, I don't know where to start, but Jeff had several threads that covered much of the same info just a few months ago. As for getting there on Friday, you have to have your meat inspected as early as possible so that you can begin to prep. This means that if you did not arrive on Thursday, Friday will be devoted to setting up, inspections, food prep, locating forgotten, lost, or last minute supplies, cooking dinner, and beginning your cook for Saturday turn ins. I am in the same boat, and will pass on what I can.
Also, there are some competition checklists in the archives that are invaluable for figuring out what you need. Some of them even have places to tally expenses and winnings.
Nauti-Que BBQ Team
Pitmaster and KCBS CBJ & CTC