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View Full Version : Live Smoking #Bluefin #Tuna On The Weber Smokey Mountain


captjoe06
11-15-2015, 06:53 AM
If anyone has any suggestions on how to set up the charcoal in the WSM to keep the temps down I'm all ears. I've got the tuna drying on the racks right now and figure to get it going in about an hour.

Follow along all morning at www.northeastbbq.com (http://www.northeastbbq.com)
Tuna Assassin Jimmy Santapaola was kind enough to bring me some tuna steaks from his latest trip, landed less than 24 hours ago, Iíve got them cut into one inch mini steaks and into an overnight marinade.
https://northeastbbqdotcom.files.wordpress.com/2015/11/wpid-20151114_130158-01.jpeg?w=978&h=978
The marinade consisted of-
A Bottle of Veri Veri Teriyaki Marinade and Sauce
A Turn In the Bowl of Chili Oil and Japanese Sesame Oil
A Very Generous Amount of Crushed Red Pepper Flakes (I like stuff spicy)
A Half a Tablespoon of Granulated Garlic
A Cup Of Light Brown Sugar
https://northeastbbqdotcom.files.wordpress.com/2015/11/wpid-20151114_130125.jpg?w=978&h=978
Put a third of the marinade in a heavy duty freezer bag, added tuna, added another third marinade, added a third of the tuna, and then the rest so its covered and placed in fridge overnight.
https://northeastbbqdotcom.files.wordpress.com/2015/11/wpid-20151114_130534-01.jpeg?w=978&h=978
6:00AM Update
Tuna has absorbed most of the marinade and Iím going to lay it out on the smoker racks for a couple of hours to dry and form the pellicle.
https://northeastbbqdotcom.files.wordpress.com/2015/11/wpid-20151115_060739-01.jpeg?w=978&h=978
https://northeastbbqdotcom.files.wordpress.com/2015/11/wpid-20151115_061426-01.jpeg?w=978&h=978

Stingerhook
11-15-2015, 06:58 AM
That is going to be some fine eating!

dport7
11-15-2015, 08:05 AM
That is looking good, they will be delicious.

jgbmgb
11-15-2015, 08:49 AM
Man that really looks good!! Love some fresh grilled tuna!!

93vpmod
11-15-2015, 09:09 AM
that is gonna be really good!

amv81
11-15-2015, 09:45 AM
Only suggestion on keeping temps down is to start with a smaller amount of lit charcoal/wood assuming your using the minion method. If it gets too hot and you don't want to pinch back the dampers for fear of dirty smoke just pull some of the lit charcoal out with a small shovel or insulated gloves. Good luck

IamMadMan
11-15-2015, 09:51 AM
Wow!!!!! That's awesome..

captjoe06
11-15-2015, 11:34 AM
10:56AM Update Grill Temp 235 Internal Tuna Temp 135
Pulled the thinner pieces of tuna off.
https://northeastbbqdotcom.files.wordpress.com/2015/11/wpid-20151115_103244-01.jpeg?w=960&h=960
https://northeastbbqdotcom.files.wordpress.com/2015/11/wpid-20151115_103504_hdr-01.jpeg?w=960&h=960
https://northeastbbqdotcom.files.wordpress.com/2015/11/wpid-20151115_104024-01.jpeg?w=960&h=960
Unbelievable.
Sweet and spicy. Tuna is still very moist. I donít like when smoked fish is dried out. I wouldnít change a thing except maybe add more red pepper for a little more heat. Otherwise perfect.

cats49er
11-15-2015, 05:30 PM
Awesome cook.