Hi fellas! Figured I was overdue in sharing my last tuna smoking day, as I've been reading and recreating many of your posts. Thanks for sharing on this very cool website. It all started with an epoch day of fishing off the Oregon coast for some prime albacore. I freeze the lower loins because they're a bit oilier and smoke better. The brine was some Yoshidas, lots of garlic, ginger and whole peppercorns. I rinse off the loins and let dry until a sheen develops. I then add some finely ground pepper and into the GSM they go. Alder wood, 200 degrees until they feel done, and it's all good!