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02-28-2015, 07:19 AM
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#8 |
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Senior Member
Join Date: Nov 2005
Location: Table 17, Bay Park Fish Co.
Posts: 943
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I typically smoke everything at 225-250, and I always use a wireless temperature probe in the meat. Over smoke your tuna and it will be dry and unappetizing - I like plenty of moisture in my finished product.
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