Was given a few pieces of Tuna Belly, I brine them over night. Could have used a lighter brine. I think they are yellow fin. They have been drying for about 1hr 20 min., gave them a sprinkle of a fish rub.
Smoker MES40 set for 180* stayed pretty close 192* was the hottest it got up to. Used my mailbox with the AMNPS 1 row not even full.
Pellets nuked for 2 min.
Fish got up to room temp.
5 hrs later they had reached 140* IT
Made a good guess on pellets this was left.
Finished Belly Yummy
Thanks for looking