I am addicted to a smoked tuna spread that I get at my local seafood shop. How hard could it be? Smoked tuna, mayo, lemon, salt and pepper right? Question is how do you smoke the tuna? I was thinking about putting it on my charcoal slow cooker ( big green egg ) cut thick and cook at 225 degrees until desired smokiness, approx. 3-4 hours Im guessing. Anyone have experience doing this? Brine the fish first?