Yep, it can be done with good results. I have two comps under my belt, both with about 30 teams. I have had calls in both with a 10th overall in the first one. I have a printed timeline and stick to it. This was developed after numerous comp-type practices. I use a Backwoods for brisket, pork, and ribs and the UDS for chicken. Brisket and pork goes on early enough to allow for about 4.5 hours of sleep before I wake to put the ribs on.
Also, Deguello BBQ is a one man operation and he gets GCs, RGCs, and numerous calls.
BWS Party |UDS|Great Outdoors Propane Vertical|Maverick ET-73 |Maverick ET-732 |Super Fast Orange Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer
Smokin-n-Style BBQ Team - Pitmaster
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