The Money $Shot$ ...
Got some fresh Tuna filets from Kat on Monday and after tasting her smoked Tuna sample I decided to smoke one of the filets and freeze the other. The filet was really thick so I sliced it and cut it into manageable pieces.
Marinaded the Tuna for 4 hours using Mr. Yoshida's Sweet Teriyaki Original Gourmet Sauce
Patted the Tuna dry and allowed it to dry a little for an hour
Preheated the GMG Davy Crockett to 180ºF with Hickory. Smoked at 180º for an hour and then increased the pit temperature to 250ºF until the internal temperature reached 145ºF.
The Tuna is naturally not as oily as Salmon so no "buggers" developed
but boy did it ever taste fantastic!