Back in the saddle.

What's up everyone. My name is Jason and I haven't posted on this forum for several years. I took a break from competition BBQ to get my nursing degree and I am now working full time as a nurse. I am looking to,getting back into competitions. Previously I cooked on WSM then bought a Traeger. September I pulled the trigger on a custom build reverse flow smoker that I will start competing with. I pick it up in just over a week, it's a 250 gallon reverse flow with a warming/rib box or t will also have a 30" diameter pizza oven in the front. I am wondering if anything has changed KCBS wise in the last 3 years. What's scoring high and what's scoring low. Any tips would be great. It's great to be back.

The pizza oven I'm sure will be a well used addition. The company that is filling in for me it's called piggyback smokers. They only done a couple pizza ovens. And they haven't done one on this big of a smoker. It'll be a completely separate unit woodfired that I should use a lot. Actually it was my wife's idea because she loves pizzas so. Here is a picture of one of their ovens on the front of 1120 gallon smoker. The one I'm getting is it 250 gallon smoker.