Working through a marriage separation, Rod Harvey needed support. And he says an invitation to join a competitive barbecue team helped turn things around.

The team is called The Charcoal Project.

"This is the middle-aged men's shed," Mr Harvey said.

"When we're not out there making bookcases, we're cooking barbecue."

Ian 'Rusty' Dellit remembers reaching out to Mr Harvey, who was hardly setting the world on fire with his cooking at the time.

"He had become a little bit despondent with how things were going and we asked Rod if he would like to become part of the team," he said.

"I am very proud to have him — we're all equals here," Mr Dellit said.

Mr Harvey said he'd formed a close bond with Mr Dellit.

"I call Rusty a teammate, but he's family — he's my brother," he said.

"A lot of people think it's just a bunch of 40-year-olds going out there having a few beers having a 'yippee yahoo', but it's not."

Ian Dellit with his son Declan. ( ABC News: Tim Wong-See )

Mr Dellit entered the world of competitive barbecuing with a chef's background, but he said he underestimated the challenge.

"I was doing a lot of smoking of meat and that sort of stuff in the backyard and I wanted to take it to the next level," he said.

"We thought we knew steak pretty well until we started to compete, and then you gotta throw your chef's hat away."

In 2020, the Australian Barbecue Alliance will hold up to 30 competitions across the country, with teams asked to cook anything from chicken, pork, brisket, beef, lamb and seafood.

The competitive cookers are judged on taste, texture and appearance as they fight for first place.

Plenty is at stake with barbecuers judged on the taste, texture and appearance of their meats.

The classic Aussie barbecue is traditionally a relaxed affair, but Mr Dellit said in this red-hot arena sleep deprivation was a risk as cooking lasted up to 15 hours.

"The first one [category] might start at 11 o'clock where you light the pit, get it up to temperature and then the meat might go on at 2:00am," he said.

"Then it's monitored by probes [thermometer] or via one of your team mates that just wants to stay up and make sure the fire is not burning down and the meat isn't getting too hot," he said.

"Sleep is essential at competitions."

Mr Dellit entered the world of competitive barbecuing with a chef's background, but says he underestimated the challenge. ( ABC News: Tim Wong-See )

Mr Dellit's 14-year-old son Declan, with Mr Harvey alongside, took out first place in a barbecue cook-off competition in October last year, with pulled pork and chicken the star ingredients of a burger with caramelised onion.

Mr Harvey said "it's probably one of the best things in the world to be involved in".

"It changed my life … the whole community is a family, we will look out for each other, if you ever need anything they look after you.

"It's just an incredible experience to be involved in."

Psychologist Shona Innes said social groups with a niche interest were a great place for people seeking friendships.

"Find an interest and pursue an interest rather than actually going out and looking for friends," Ms Innes said.

"The friendships develop as a side effect of pursuing the interest."

Mr Dellit said he was noticing a growing appreciation for the art of barbecuing.

He said using local produce and meat was critical.

"There's a few rules that go with barbecue, but probably the number one is quality in, quality out — support your local butcher, get to know [them], that's key," he said.

"Then be able to start asking for those low and slow cuts."

The Charcoal Project will be tested once again on Saturday as part of a contest in Hervey Bay, where they'll be under pressure to serve up the best chicken, lamb, brisket, lamb, and pork ribs.