How much do you want to spend? How much do you want to cook? To me, those are the two differences between "pro" and "backyard". BY comps tend to only be one or two categories that can be easily done in a day. They tend to be 1/2 the cost of the "pro" comps. Pro comps are expensive, both in terms of registration fees AND meat for cooking, they take 12-16 hours of solid cooking time and require the coordination of multiple categories and test the cook's time management more than cooking ability. So I turn the question back to you: what sounds like more fun to you? Personally I like the controlled chaos of full pro comps. But I can't always afford it. That's where teams come in. Do you have a friend or two who share your passion?
Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160