Using coals and your chosen wood chips, prepare the smoker. Set the smoker to 250°F and allow it to heat.

Prepare the chicken by cutting any unwanted bits off the ends or removing any hairs from the chicken. Season both sides of chicken breasts with salt and pepper.

Place them in a tray with a and put them on the grill for smoking.

Place the tray in the smoker and allow to smoke.

Remove the chicken from the smoker once the chicken's internal temperature hits 145°F - 165°F. (This will take about 2-3 hrs, it depends on how large your chicken pieces are).

Add your teriyaki sauce and let your chicken baste. Make sure the teriyaki covers the chicken evenly.

The chicken pieces should be swimming in their juices and the teriyaki sauce now. Give the tray a nice shake so the sauce spreads evenly through the tray.

Return the tray to the smoker and allow the chicken to reach 165°F internal temperature (if it hasn't already.)

It's fine if the chicken reads higher, the point is to make sure the chicken is cooked and the flavor of the sauce has gotten into the chicken.

Once some of the liquid has evaporated and the temperature has reached 165°F the chicken is ready to eat.

Let the smoked teriyaki chicken rest for five minutes before serving. Serve with rice with green onions, thai coleslaw, or grilled corn on the rob.