My neighbor had 3 lbs. Of yellowfin tuna he wanted to smoke in my CS 25. He brined it for 1 hour and I put it in the smoker, set for 250 degrees with 2 ounces of applewood. Initially, smoker was at 70 degrees and tuna was at 35 degrees. After 40 minutes, smoker was up to 200 degrees and tuna was already at 140. So, checked and the tuna was perfect, flaky but moist. I think the key to success was smoking to 140 degrees.
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