I live down under in Perth, Western Australia (past 21 years) and so glad to see this forum as I love smoking my meats.
I have a Texas Ranchero Smoker, which I really like.
I've been smoking for some 30 years taught by my dad in Denver.
Now I do have a question I would like ask:
I used to marinade yellowfin tuna with brown sugar mixed with spices overnight before smoking and now since its been years I've forgotten some of the mixtures that I used. Does anyone have any tips on smoking a 2kg chunk of tuna. I remember I would score it and fill the slits with the mixture and then smoke it until it has some red in the middle.
Any suggestions would be greatly appreciated.