220 degrees on the #2, 2 1/2 hours to 140 internal temp.
Sugar Maple wood, maine wood chunk still smoking after 2 1/2 hours.
EVOO, brown sugar and seafood rub on the tuna.
Shroons were perfect, tuna good, but not sushi interior.
Will make again and very easy.
Brine tuna next time?
PS, I forgot to weigh the wood, but smoke was slow? and not as furnace like as other smokes. My guess is 220 degrees vs 225 + on meat smokes. Light or thermostat turned off more often at this setting.
