When we were in Florida last month, we found an amazing smoked tuna dip at a seafood market near the beach. My buddy and I ate 3 or 4 containers of it while we were there, and are both craving more now. I want to give it a shot on the Egg for a party we're going to on the 4th. Can someone help me with the setup and process for smoking tuna on the Egg? Dome Temp? Direct/Indirect? Whole tuna, or chopped prior to smoking?
I'm finding a lot of different recipes, and very little details for how to actually smoke the tuna. I'm buying whole fillets of yellowtail this week. Thanks in advance for your help.