I am very new to the competition arena, actually so new my first will be at the end of the month. Not so much worried about cooking, but more about the logistics and having what I need, where, and when I need it kind of stuff. I also have dreams of doing small concessions or catering, but have a lot of questions. What I wanted to formulate is a list of advice and "must haves" if one is considering these endeavors... For example, if my smoker doesn't have a warmer, and I am doing a pulled pork comp, do I just leave everything foiled and pull only as required to replensih my serving trays? Or, do I need something to help keep everything warm once it is pulled? For example, I plan on having latex gloves for my team to use. Anything else?