Well, I have assembled my team, picked an event that is close and we are starting with the planning stages. We plan on cooking with 2 UDS's and 2 ECB's. It is a sanctioned event, here is the link if anybody in interested http://smokinintheroot.com/2010 BBQ Registration.pdf. I have read the rules, they are the PNWBA rules, very similar to the KCBS rules. My question is what do most people do about the 3 station sanitizing sink? I am thinking 3 meat tubs, a pot and a gas stove to heat the water....am I way off, any other ideas that you folks have would be greatly appreciated, I am looking for a low cost redneck solution if at all possible.