Probably need a little more info on whether you are cooking in KCBS or some other sanctioning organization or back yard. I know from a KCBS observation in the present, that nearly everyone cooks thighs in pan braised in butter and the pan covered in foil. The thighs never see smoke until the final 5-10 minutes after a dunk in sauce. You will see some teams cooking legs and that seems to be more prevalent in the east and southeast cook-offs. I personally love and prefer grilled chicken, but I do not know of anyone turning in grilled chicken.
In KCBS, you will see all kinds of different cookers. Some teams have only one, some teams have multiple cookers.
Good luck,
Robert