Just recently bought a LBGE and built my own table. I have done a few butts and briskets that have turned out well. My daughter has encouraged me to enter a BBQ contest. I have never done anything like this before. I am using my Egg for the competition. I have a good rub and decent home made sauce. Is there anyone out there that could give me some advice on competitive BBQ cooking? Tips or tricks that can save me time or money? The SCBA will be providing the butts for everyone. Can a LBGE cook more than 2?