I cut the tune to size for filling a pint jar. I use a smoke tube for my Traeger so I get smoke, but no heat as I don't want to drive any of the fat out of the fish. I'm curious about my last batch, as the smoke was really rolling around inside the Traeger, I'll see if too much smoke was added. When filling, I add 1/2 tsp of kosher salt, 1 tablespoon olive oil, and 1 tablespoon of water. The jars come out with lots of juice rolling around inside, just like my canned salmon.
I tried the jalapeno and garlic in the past, but must not have put enough in, as I didn't really taste it when making sandwiches.