We use 2 team members and split everything 50/50 and it has worked out well. On occassion we may have a third person to help with things like running turn ins and handing us stuff. Vern helped us last year at the Royal. I know what you are saying about having too many friends and family around, we welcome them on Friday up till about 10 and then again after turn ins on Sat. For the same reason you brought up, that is why we did not cook the Ankeny contest last year, too many locals we know would just drop by at all the wrong times. When we do other contests further away we don't have that problem. We also split the cooking duties, Bob does chicken and pork I do ribs and brisket. Bob also helps alot with the finer details of preparing the boxes, so they are just right. This has seemed to work for us, no blood shed yet.
American Royal Open Grand Champion 2009
Weber kettle 22.5 w/rotisserie
Weber Kettle 22.5
Weber Smokey Joe
KCBS CBJ #23234