Anyone Want Some Smoked Tuna??

[kidso]

I have about 60 pounds of fresh Bluefin. If you know how to smoke it and have the ability to do it, I am butchering it tomorrow evening and will split it 50/50 with you if you can smoke it for us. PM me if you are interested. I am in Chandler near the Fashion Center off 101. Thanks.

[mr.smith]

Man, I wish I was down in the valley. I'd totally do this. Get yourself a Bradley smoker. You won't regret it.

[kidso]

Man, I wish I was down in the valley. I'd totally do this. Get yourself a Bradley smoker. You won't regret it.

 

I have a standard vertical electric smoker. Last time I tried to smoke some tuna, it came out tasting unpaltable.

[6ANut]

Next weekend I will be smoking, this weekend try to get some more meat to smoke. Sorry

[Little Creek Calls]

I could fire up the smoker. Do you have a recipe or method in mind? I have never smoked tuna before. What type of wood were you wanting to use? I usually hear of people using Alder for fish but not sure about tuna. I could pick up whatever type you were wanting to use. I have a high end pellet smoker, 100% wood fired and can smoke and hold any temp from 100 to 600 degrees. Set the temp and the smoker does the rest of the work.

[PRDATR]

kidso,

 

I have a Brinkman you are welcome to use ( I live in the East Valley) but I have only smoked Trout, Chicken and Pork Ribs and Roasts. What I have found is the best Charcoal is the bags of mesquite chunks from Mexico called El Diablo.

I use a chimney starter with packing paper and a bit of charcoal fluid to get it started and it is ready in under 15 minutes. I also have some mesquite wood for some added smoke but this charcoal adds a really mellow flavor to it throughout the whole process.

With the larger pieces of charcoal in there it is pretty easy to maintain a consistent 200-250 dgF for a few hours. I buy it in the 40# bags at Food City and have found it is the best. Some pieces are pretty big 12" long x 3-4" in diameter and need to be chopped down but they are actual pieces of mesquite branches.

One thing I learned was if I used regular charcoal and kept putting woods chips that I had soaked to keep the smoke going throughout the process the smoke made whatever I was cooking have a bitter taste probably from the Tannins. From what I have read is the actual smoke should be kept to the first half hour or so as after that the meat has started to cook and will not absorb any more smoke flavor.

[Little Creek Calls]

The bitter flavor comes from the wood smoldering and not getting enough oxygen and then leaving creosote behind. Smoke from wood or charcoal for smoking can range from bluish, to white, to gray, to yellow, brown, and even black. Blue smoke particles are the smallest and is the most desirable for smoking. Darker gray or black smoke will leave behind creosote and be bitter to the taste. The amount of oxygen changes the combustion and color of the smoke. The smoker I use has a fan that regulates the air flow and does not leave creosote and also turns the smoker into a convection cooker with the moving air. Before my current smoker I used an electric and also a charcoal smoker and had mixed results depending outside conditions.

[Outdoor Writer]

I have a standard vertical electric smoker. Last time I tried to smoke some tuna, it came out tasting unpaltable.

 

 

I have a an electric smoker and do salmon fillets using applewood all the time. What wood are you using for smoke?? Do you marinate it first, preferably overnight?

[SunDevil]

+1 on marinating.

 

where are the pics of the fish?

[Couzer]

The bitter flavor comes from the wood smoldering and not getting enough oxygen and then leaving creosote behind. Smoke from wood or charcoal for smoking can range from bluish, to white, to gray, to yellow, brown, and even black. Blue smoke particles are the smallest and is the most desirable for smoking. Darker gray or black smoke will leave behind creosote and be bitter to the taste. The amount of oxygen changes the combustion and color of the smoke. The smoker I use has a fan that regulates the air flow and does not leave creosote and also turns the smoker into a convection cooker with the moving air. Before my current smoker I used an electric and also a charcoal smoker and had mixed results depending outside conditions.

 

You are the man at smoking meat!!!!!! +100 for you