Not KCBS, but I am a Master Judge in the Georgia BBQ Association. First thing to remember in competition BBQ is you are cooking for the judges not for your family. You need bold flavors since the judges will only take 1-2 bites.
Practice! Do a test cook using the contest timelines if you can get them. Load all your cooking equipment, rubs, sauces, etc & take them out to your test cook area. Don't allow yourself to go back in the house for something you forgot. Take notes of what you needed you forgot & what you brought that you didn't need.
Keep a detailed log of your practice cook starting when you light your fire. Be as detailed as you can. It seems like a lot of effort & it is, but the next day you can look back & see what you need to adjust. Get some clamshell plates & practice your box building. It will surprise you how long it takes to build a comp box. Go out to the site & get a feel for how far the walk is from the cook area to turn in. You will need to figure that in your timelines.
That Red Box Smoker is pretty small from what I know about it. At minimum, I would cook 10-12 thighs & 3 racks of ribs to get the best for the turn in boxes. Can you do all that at once time on the Red Box?
All that sounds like it will drain all the fun out of it, but if you really love queing & love the challenge of competing then it will be exciting & fun.
I got some great information today from the local BBQ service company - they were able to forward me the rules. I also have a "general" commitment from 2 of my daughters to help out.
One potential name for the team ? Daddy and his "Holy Smokers". My 12 year old could not stop laughing!
Some tidbits from the competition rules:
1) No preseasoning ribs (but nothing said about trimming them!)
2) Can use manufacturer enhanced or injected products shown on label - but cannot use teriyaki, lemon pepper and butter injected!)
3) No precooking - go figure!
4) No excessive use of alcohol :)
5) Contest times: Chicken 1:55-2:05p, Ribs 2:25p-2:35p. Not a big area to walk around, so no big issue in travel time.
6) 6 portions ( I assume this means 6 bones or 6 thighs?)
7) NO Garnish
8) No pooled sauce - personally, I think I will try for a dry rub on the ribs with a glaze that I put on the grill at the last minute to carmelize.
On the chicken, I would assume it is just the chicken - bacon wrapped thighs are a no go? Just thinking.... it says no toothpicks, stuffing,etc but nothing about wrapping it in bacon!