Have a question via email, from a newbie/lurker.

Has anyone smoked Tuna?
How did you prepare it, brine it, smoke it?

Thanks for the assistance.

Smokin'

I'll give this a quick shot,until the real fishermen show up.

We get a lot of great yellowtail tuna here and it is presented like a medium-rare boneless NY strip steak....Nice crossed grilled marks and a seasoned butter sauce.

If you want to smoke it,I'd skip the brine, brush with a little olive oil, and I like some cajun seasoning.

Pam your racks and smoke at 180� to 160� internal.

If serving as an entree,I'd pull it by 150� as a fillet.

If it is as snacks, I like 1 in. thick by 1 in. wide strips....Easy to handle and better smoke absorption.

Hope this helps a little.