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Tuna Loin

post #1 of 6
Thread Starter 
Hello UK Smokers

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?

Thanks
M
post #2 of 6

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.

post #3 of 6
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

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.

OK I think I will try hot smoking them. What is a good IT 125F/51C? Thanks
post #4 of 6

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.

post #5 of 6
Thread Starter 
Quote:
Originally Posted by Wade View Post

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.

Thanks
post #6 of 6
Can't help you with the Tuna, I don't like fish, and fish don't like me!
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