Welcome to SMF. My experience is that you have plenty of room and you will learn alot from your experience at a KCBS contest. The Reps are very helpful with new comers and most of the other teams will be a great source of information as well. I have competed for about 10 years now and I will help a newbee (and have helped even some of the "pros").
A practice run is a MUST, this will set your timing and fuel load. Last year we competed in a contest with 1 char griller, 1 Brinkman (Big box type) grill and 1 other grill that we adjusted for a smoke/finish grilling. What we cooked was 2 Packer trim briskets (10 to 12 pounds each), 4 - 6 pound pork butts, 6 racks of Xtra meaty back ribs, 1 whole chicken, 10 bone in skin on thighs, 5 boneless skinless breasts and competed in beans and sauce. The plating is very important (we are still learning and it is also subjective). It was tight to get everything on at the right time and be able to hold things for judging but as a result we took 5th over all, 1st in Pork, 5th in brisket. It was alot of fun and we are going to do that contest again this year. Good luck and remember 'If you can't have fun doing it, what is the point' We do not go to contests to "WIN" we go to compete, learn, practice and mostly to have fun.