When do you switch from amateur to professional?
Over the past two years, I've been in 3 amateur comps. First one was a learning experience (DAL in ribs), but the two last summer went well. One comp was first in brisket, 4th in ribs (out of eight teams). Second comp was first in chicken, 9th in ribs ( out of 18 ).
I have a friend in the pros that tells me it's time to move up. What was your determining factor in going into the professional comps?