In my vast experience (1 comp) I did mine on a 22.5 OTG...but I've also done it this way at home for years.
I did thighs and put the coals off to one side, put the chicken off to the other side for indirect heat. It was around 300 degrees, though I didn't keep an accurate recording of the temp. Just looked for the thin blue and left it alone for about 60 minutes, except when I turned it at 45 minutes into the cook.
I put sauce on at 60 minutes and then did 15 minutes with the sauce to carmelize it a little bit.
I guess it was OK. No walk, but I stood 16 of 53 teams in my first comp, so I was happy. Will be doing the same basic thing in a couple weeks as it went very well on my practice cook last weekend.