Cooking tips are everywhere on this forum. Great resource. Comp advice would be to plan everything ahead. Think about what rubs, sauce, and equipment you might need. Make a list. I like to use either a white board or at least a legal pad for timelines for cooks meeting and turn in. Also have a list for when you want to start with each meat, turn, foil, etc. It will really help cause there is a lot going on.Walk to the turn in area ahead of time so you will know for sure how long it takes.
Take at least 2 coolers for holding.It is not a bad idea if you can to take backups for each piece of equipment. Electric knives etc seem to quit at the worst times.
Plan for weather changes.
As you can see, hardest part is the planning. You obviously can cook or you wouldn't be entering so make sure you have a plan for everything else and that everyone on the team sticks to plan.
Good luck and most important, have fun.
Smooth Smoke BBQ Team, KCBS CBJ, 2-WSM, Cajun Bandit Conversion, wsm 2880, Smokey Joe Mini wsm, Old Country offset, several kettles.