I did my first chicken in my 500 gallon reverse flow smoker I recently finished building.
I have done teriyaki chicken before and most of the time it turns out extremely salty and I finally figured out the soy vay veri veri teriyaki sauce I use needs to only marinate a couple hours, any longer than that and the soy gets very strong. This time I tried a comparison of Soy Vay and Kikkoman's teriyaki sauce. I took both sauces and split a batch of Foster Farms thighs in half and marinated half in each sauce for 2 hours then into the smoker for 3 1/2 hours at 225° using cherry splits. I added a little brown sugar and cayenne pepper to each (I like sweet heat)
Both batches turned out great and I think I liked the Kikkoman's a little better. I did mop the thighs every half hour during the smoke. It was definitely much better using a shorter marinade time.
Here are the pictures
The darker bag is the soy vay sauce
Soaking up some cherry smoke
I love the color the cherry wood gave the chicken and it tasted outstanding!
I have done teriyaki chicken before and most of the time it turns out extremely salty and I finally figured out the soy vay veri veri teriyaki sauce I use needs to only marinate a couple hours, any longer than that and the soy gets very strong. This time I tried a comparison of Soy Vay and Kikkoman's teriyaki sauce. I took both sauces and split a batch of Foster Farms thighs in half and marinated half in each sauce for 2 hours then into the smoker for 3 1/2 hours at 225° using cherry splits. I added a little brown sugar and cayenne pepper to each (I like sweet heat)
Both batches turned out great and I think I liked the Kikkoman's a little better. I did mop the thighs every half hour during the smoke. It was definitely much better using a shorter marinade time.
Here are the pictures
The darker bag is the soy vay sauce
Soaking up some cherry smoke
I love the color the cherry wood gave the chicken and it tasted outstanding!
