I have been away too long :( but i'm back.
I have got some nice Tuna loins to smoke on my offset smoker this weekend. I would like to smoke them without brine.
Any good ideas?
Apple wood works good. Rub with salt and pepper a bit of garlic and smoke away.
I prefer to cold smoke for 1 1/2 - 2 hours then slice and sear. The smoker needs to be between 4°c-10°c or 40°f-50°f.
If hot smoking I would run the smoker around 80°c-110°c or 180°f-225°f. Cook the fish to your preferred doneness.
I am with dirtsailor. I would cold smoke them for a couple of hours and then sear. The longer you cook Tuna the more of the flavour that is lost. To keep the IT of the smoker down just put a couple of supermarket bags of ice in the chamber.
If you do hot smoke then get it up to 125 F IT.