I do alot of fishing out here in San Diego so I usually have alot of fresh tuna (albacore and yellowfin) as well as yellowtail (jack) to dispose of.
I end up smoking ALOT of it and it always seems to disappear when I take it in to work.
My current bbq that I smoke in runs a little hot so it usually only takes me about 90 minutes to smoke 1/2 to 1 pound pieces. The key to keeping it moist and delicious is the brining.
I usually use fruit woods like apple and cherry or pecan and smoke it hot and heavy for a short period of time to make sure that it comes out plenty flavorful.
Haven't had any complaints yet.