So in 2 days I'm headed down to the New Jersey BBQ State Championship, which will be my first competition. I know a lot of people don't participate in some of the auxiliary competitions, but I want to try to compete in everything, including the dessert, sauce, and iron chef categories. I have no delusions of winning anything, but I want to get my feet wet in each area, then decide next time if I want to skip specific categories. That said, I'm trying to put together my checklist of things I need, and made trips to Harbor Freight, Lowes, and Chef Central last night, and I think I have all the basics. That said, what do you wish you knew or what do you wish you brought to your first competition? Any tips, advice, or positive thoughts would be appreciated!