Cookaholics Bulletin Board

I've got a bunch of leftover frozen albacore in the freezer and have been thinking about using my barrel bbq to smoke a few pounds. I'm guessing a salt 'n sugar brine over night, but not sure what else.
Anyone have a favorite method for smoking tuna?

Hi,

I have smoked salmon and assume the same cold smoking methods apply.

Dry brining with salt overnight should be adequate. I'm not sure about the sugar.

It is important to generate smoke without heat to successfully smoke fish. This dictates an outside source of smoke with a fairly tightly sealed chamber to pass the smoke over the fish. This usually means smoking chips or sawdust using a small electric heat source with a chimney carrying the smoke to a separate container. That container may be a cardboard box, a trash can or an old refrigerator.

The amount of smoke is trial and error. Consistency is a goal that I have never mastered.

Good luck,

Tim