Teriyaki chicken with Q view

Discussion in 'Poultry' started by nwbhoss, Oct 9, 2016.

  1. nwbhoss

    nwbhoss Smoking Fanatic

    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!
    weev likes this.
  2. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Those look like they turned out really well.  Love the color
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The chicken looks fantastic!

    Your rig looks great too.

    Wish you had a photo of the whole smoker.

  4. nwbhoss

    nwbhoss Smoking Fanatic

    I have a huge thread in the reverse flow forum of my entire build. I could never have done it without the guys here teaching me
    Here it is
    I am turning my barn into a outdoor kitchen for all my smoking and crab cooking etc..

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