I've been a lurker since winning my BGE this summer. I've found a lot of helpful and useful hints, tips, and tricks. Just thought I'd throw this out there. My buddy killed a 9 footer and gave me some gator meat that's been processed. Basically it's 1-2 in chunks of white meat. I couldn't find a whole lot on smoking gator, but I did find a little. Here's the info I'm using.
225-250 for around 2 hrs, or until 170 Internal Temp.
I've marinated 5 lbs in a 50/50 mix of Balsamic Vinegar and Soy Sauce. I'm make 4 kabobs, and I will use a different seasoning on each.
Everglades Cactus Dust (this has been my go to for almost everything so far).
I have absolutely no idea how this will turn out, but figured I'd post, to see if anyone had suggestions or thoughts.
America's Best Coast - The Space Coast