In my refrigerator right now I have a variety of hot sauces ranging from ~100,000SHU (Scoville Heat Units[1]) to 1,500,000SHU.
The 1.5M sauce is way, way, WAY too hot to eat regularly, but it is kindof fun to put it on something and then see if you can get through it or not.
I would put it in the same vein as playing two podcasts at the same time and seeing if you can comprehend them both. It's stupid, but it's just silly to see if you can do it.
Here's a neat trick I like... combine Scotch Bonnet peppers (or pepper sauce) with the hotter stuff like Ghost Pepper, Trinidad Scorpion or Carolina Reaper. The Scotch Bonnets aren't terribly hot (a little less than Habanero) but taste really good... and then just a little bit of the other stuff to jack the heat up leaves the nice flavor while still making you sweat.
This year I have been growing Bhut Jolokia (ghost peppers), Habanero, Scotch Bonnet and Jalapeños both in a small greenhouse and outdoors. I afterwards dehydrate the fruits to prevent mold and so I can store them over the winter.
My favourite blend for DIY chili powder is Scotch Bonnet mixed with Bhut Jolokia for both taste and heat.
I haven't tried it in a decade, but I remember liking the flavor... although maybe that was their salsa?