If you were only planning to use thighs, I would never buy leg quarters. Too much labor....just buy bone in thighs, they're real cheap. I always trim them so they look as uniform as possible, and cook around 20 for a competition. That allows me the chance to pick the best and most uniform 6 or 8 for the box.
I trim the excess skin, but not too much. Otherwise it shrinks up too much during the cooking process.
Backwoods Competitor, Backwoods Party 2x, NEBS Board Member, KCBS Member and Certified Judge