My recommendation is to consider what it is to cook in a restaurant, because making money at BBQ is going to be cooking as if you are on the line. It is not so much fun as hard work. You also need to do a lot of work on the costing, as mentioned above. It is a tough business, but, no worse than running any small business. And if working crazy hours, dealing with burns, cuts and exhaustion while still being happy and upbeat at service and living for the end of service, the adrenaline hit at the start of service and taking a few painful losses every year, it may just be for you.
For the record, I loved working the line, I left it because I was developing far too many bad habits, like drinking all night, which was not a life plan.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."