I tend to agree with most of what has been posted. However, from my personal experience, my friends, neighbors, family, etc. tend to give only positive feedback, so I thought my food would be competition-ready. My first comp I finished middle of the pack in both ribs and pork. I bombed in chicken and DAL in brisket.
I found that the biggest and most difficult difference I had to make was managing tenderness. Mushy pork, flavorless tough brisket, and fall-off-the-bone ribs won't win any comps. Flavor also had to be stepped up... but wasn't
completely different, just more complex than what I was cooking at home.
Now, entering my third year and having just finished my 25th competition, I can now say that my cooking skills have only improved since I starting competing. I'll also be the first to admit that my food (although was good before) it was nowhere near where it is today. I have substantially improved my ability to control tenderness, as well as how to make food more appealing to the eyes (presentation). My flavor profile for the backyard is now closer to what I turn in for comps, more than what it used to be before competing -- but I do tone it down a bit when cooking at home.
If you want to find out what competition BBQ tastes like, see if you can find a local team willing to allow you to be their dishwasher/helper for one competition. I'm sure they will let you taste their food after turn-ins. That will give you the best feel for the difference between backyard and competition BBQ.
My feedback is dive right in, and don't look back. You will love it! Good luck! :thumb: