smoker ChartsDATASHEET // CT-SM-064
smokerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Ahi Tuna Steak (Seared Rare, Sushi-Grade / Hot Smoked) in the smoker
Specification: 2 sushi-grade yellowfin or bigeye tuna steaks (1.5-inch thick, 8 oz each)
Target Temp
180°F (82°C)
Indirect Smoke
Total Time
45–60 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
125°F (52°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat smoker to 180°F (82°C) with your choice of wood. Prepare ahi tuna steak (seared rare, sushi-grade / hot smoked) (2 sushi-grade yellowfin or bigeye tuna steaks (1.5-inch thick, 8 oz each)).
2
Cook
Cook for 45–60 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Exterior takes on a rich smoky sheen while center remains translucent, vibrant ruby red Confirm internal temperature reaches 125°F (52°C). Rest for 5 minutes before serving.
Verification Basis & Testing Rig
Traeger Seafood Master Timetable & NOAA FishWatch Yellowfin Tuna
Pro Tip: Smoke on the lowest temperature setting (180°F Super Smoke) until core reaches 115°F, then sear 45 seconds per side on a blistering cast iron skillet. Below the USDA 145°F seafood recommendation; seared-rare is the standard culinary target for sashimi-grade ahi.
Related smoker Cook Times
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Crispy Smoked Chicken Wings
225°F (107°C) smoke / 400°F (204°C) crisp75 mins (60 min smoke + 15 min high heat)