Salmon & Tuna in ECB

[Digpolo]

First off, this site is absolutely insane. It is amazing how much information is being shared from BBQ enthusiasts across the globe.

I had showed interest in smoking foods to a buddy of mine who advised me to start cheap in the Home Depot $39 El Cheapo Brand and then jump on you tube for some of the modifications.

I followed it exactly changing the legs to the outside, adding a thermometer, adding vents to the top and bottom and presto...

I decided to try a smoked chicken as a starter last weekend. I used an apple/hickory wood chunk combo, and smoke the chicken at 220 degrees for just about 4 hours. I was completely surprised as to how well it maintained almost exactly 220, give or take a few degrees. The chicken turned out incredible. Maybe it was pure dumb luck.

Now on to fish. We are going to try to smoke salmon tomorrow and possibly albacore tuna. It seems there are a ton of info on smoking salmon, but very little on albacore. Is this because it is very difficult to smoke or not very tasty?

Thanks from Southern California.

Digpolo

[BBQMAN]

Welcome aboard!

The chicken and salmon will be good.

Save the tuna for grilling.

Why?

Tuna is very lean, and doesn't take smoke that well.

It also losses it's great taste and turns into cardboard IMHO.
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.