Bearcarver

I'm new here. I clicked a link to your information page with recipes and everything but now I can't get back to it. Could you please post it for me? Many thanks.

another question for you have you ever tried smoking halibut before , and if so ... how was it . you see im leaving for a fishing trip this afternoon .

again thanks dan

hello there , you have some great information there , wow . i saw your page on your recipes and you had done them .. but i seemed to have that page . plus im not sure on how to bookmark these pages . if i could could i get i get you to send that to me please .




i thank you in advance Dan

Was hoping to smoke some pork belly and loin using Bear's recipes. If the loin is cured is it necessary to get to 145 degrees. Was hoping to do them together.

Hey Bear, how are ya. It's been a long time so I figured I better say howdy :-)

Hey hey bear! I haven’t been here since Christmas and look forward to reading about your smokes. Hoping everything is going well for you!

Hey Bear,
My name is Mark and I live in Downingtown,. Odd request, but I was wonder if your chainsaw carving skills are for hire. We are getting a large oak cut down that has been affected by the oak wilt going around. This large oak has a circumference of about 10 feet at the hip. I was wondering if you would be willing to talk to me on the phone about using your talent in some way. Can we talk tonight?

Mark

have you missed me my fellow smoker?? been long time, loads of changes and hope to be back as a regular soon. Thats if you still remember me

Bear, I was looking at your step by step for a single ham and was wondering if you could go to 225 to get the ham finished slightly quicker?

Hi bearcarver, in a post from 2015, you mentioned a mod for a MES 40 gen 1, a heat transfer plate you had made to even out the heat on that left side. Don't want to cut any holes, and you had said that you mounted it above the burner rod, so I was wondering just how you had done that since there is no space between the rod and chip housing, help! thanks.

Hey there I am still having trouble with my bacon. It looks good smells great and taste good but it is tuff when I fry it up.

Randy,

hello I'm new to this site not sure how it works but I'm building a reverse flow bbq and was wondering what the height of grill is above the baffle plate?

Private: I am not seeing Jimmy for some time on SMF. Is something wrong? Posted to him a ways back with no answer.

I hope he is in good health.

DW

Saw a couple of terms online today and tried to look up awhat they meant. CB i figured was Canadian Bacon. ECB still alludes me. I know somewhere on the site is a list of terms but I can't find it. Searching "terms" or "ECB" found a posts where the term is used (without definition) but no list. I'll bet newbies have the same problem. Could a button "TERMS" might help us with lingo.

Do u have a ratio on the garlic & onion powder for dried beef. Have been making for years but just used Course grind pepper. It always turns out awesome but thought about adding more

I bought from Walton’s all in one bacon cure that states 5lbs cure per 100lbs of meat let sit for 4 days rinse and then smoke. What I am having a hard time figuring out is the amount of cure PER POUND. The cure contains: Salt, Brown and Cane Sugar, Sodium Erythorbate (1.09%) Sodium Bicarbonate (1% buffering agent) Sodium Nitrite (0.40%). This imparts 200 PPM of nitrite and 547 PPM of sodium erythorbate. Thanks Tony

Hi John,

I'm a new member here, and new to smoking, I have just purchased a MES 40 (Digital electric) and I was told you were the expert on MES. I have a quick question, I was wondering if A) I would be able to just toss pellets in the wood chip trey rather than wood chips, or would that not burn evenly enough to distribute the smoke/heat? Or B) if this attachment would work on my smoker: A-MAZE-N- pellet smoker

Hi Bear,

I'm looking for a recipe to smoke a 10# frozen turkey. Didn't see one on you index, so I suppose you don't have one. Anybody else's recipe you might recommend?

Thanks a lot for your help!

Hay Bear.....spent a few weeks in Northwest Ireland a little while ago....everywhere we went there was NO corned BEEF....only corned PORK....it was great.....i was wanting to do it for St. Patrick's Day.....any thoughts about corned PORK? I was planning on using the recipe I got here for making corned beef....did a search here for corned pork and found next to nothing......if you could provide some assistance (like loin or butt?), I would be very grateful
Pete

Bear, what is a good food vacuum sealer for a greenhorn?