Live Smoking #Bluefin #Tuna On The Weber Smokey Mountain

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
Tuna Assassin Jimmy Santapaola was kind enough to bring me some tuna steaks from his latest trip, landed less than 24 hours ago, I’ve got them cut into one inch mini steaks and into an overnight marinade.

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

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.

6:00AM Update
Tuna has absorbed most of the marinade and I’m going to lay it out on the smoker racks for a couple of hours to dry and form the pellicle.

10:56AM Update

10:56AM Update Grill Temp 235 Internal Tuna Temp 135
Pulled the thinner pieces of tuna off.



Unbelievable.
Sweet and spicy. Tuna is still very moist. I don’t like when smoked fish is dried out. I wouldn’t change a thing except maybe add more red pepper for a little more heat. Otherwise perfect.