I need help with how to grill 40 lbs of chicken Leg quarters for our Bass Club Banquet,several different ways will be ok.any ideas?

Grilling chicken is a chore. If you baste it with anything that has oil or sugar in it especially if the skin is on, it will burn the devil out it. I would suggest smoking them or at least cooking them over indirect heat somehow for at least part of the time. You could stack the pieces somewhat and rotate them every 4o minutes or so. Will probably take several hours of cooking to get them done. Then put some sauce (BBQ is what I would use) and grill several pieces at a time to put a finish on them being careful not to char them. Could be stored in foil until ready to eat.

How long would you suggest I smoke them before putting them on the grill?

mmmm i tried a new way last weekend. i soaked em in orange juice, tonys seasoning, franks red hot (one bottle) and a bit of chilli pepper for about 45 minutes, threw em on a grill on low flame KEEP THEM ROTATING and keep smothering them. turned out a hit at my house! i would smoke 40 lbs.
GOOD LUCK!

Leg quarters are easy to grill, at least on a charcoal grill. Hopefully you have a really big grill or you will be doing it in batches. My grill will hold about 15-17 lbs at a time, which equates to about 18-20 leg quarters. I wash and trim up the leg quarters the night before (remove some of the excess fat) then cover them liberally with bbq rub. Put them in a pan, cover and refrigerate overnight. Before cooking, I like to set them out for a bit so I'm not putting freezing cold meat on the grill. I keep the coals about 12" from the chicken, single layer of coals and use a some slivers of mesquite. Normally speaking, it takes me 45 min to 1 hr to cook a batch. I try not to get the fire too hot as I don't want a burnt up, dried out chicken. The fire will start out a bit hotter but as the coals burn down, the chicken will cook nice and slow. We do leg qtrs at many family get togethers even if we have other items on the other smoker like brisket/ribs, etc. They are cheap (can usually get 10 lb bags for .49 per pound and sometimes as low as .39 per pound) and it's hard to mess them up unless you get a nasty grease fire going which can happen if you have too much heat in the grill.

Rub them down in dry " Grub Rub" (purchased at Brookshire's, Academy) let them marinate overnight and grill them the next day. You'll love it !
The dry rub turns to liquid .....

Clean all the pieces up..take the skin off and soak them in cheap Italian Dressing for about 30 minutes and then cook them about 30 minutes, turning them every 5 minutes or so. After 30 minutes check one to make sure it is done and wallah great chicken.

Johnny

Thin up some ranch dressing with a little extra buttermilk or milk and then dip them all in that mixture and bake/grill them. They'll be good and moist.