Sandy,
Take this for what it's worth. Bob is right about it being a little late in the game to be making significant changes. Here are a few things that will help you out for this comp and anything you do going forward.
1. Build a timeline. We use a spreadsheet and adjust it as needed depending on the comp. Start wit arrival times, set up, meat inspection, adding rubs, lighting fires, meat on, spritz, sauce heating, the list goes on. Also build a list of everything you need.
2. Have a full practice cook at home but make sure that you make a rule that the only reason you can go inside is to use the bathroom. If you forgot something you cant use it. Write it down on your list so you won't forget it on comp day.
3. Review step one again and again and double check your list.
4. Practice, practice, practice.
We have made almost every mistake a team has made so I guess it makes me an expert in something. Remember that you can trim your meats at home and you should. The less you have to do at the comp the better off you will be. You can read about all our mistakes on our website.
www.radfondobbq.com If you have any questions you can PM me or just tack onto this thread. Good Luck!
Mike