Bearcarver

Hi Bear, made an account just to get your thoughts on this: I just bought a Gen #1 MES 40 for $378, but I'm wondering if I should get the MES 240G instead (~$368) or even wait for the MES 400? I'm not sure, and the Gen1 arrives in 2 days but I'm fine returning it and getting a 240G instead if that's the better option.

What are your thoughts on the MES 400?

Hi Bear, I am following your posts. They are great. I am a newbie.I just bought a 12" oval Amazin Smoker tube. I just read that you do not recommend it for cherry sawdust. What smallish smoker tray should I get? Also...what cherry sawdust do you buy? I use the smoken it #1. Any advice would be greatly appreciated.

Love your Dried Beef recipe. Cold smoked on Saturday for 12 hours, took it to temp Sunday, sliced Monday, took some and shared it at work today, vacuum sealed tonight. just finished a sandwich with kosher dills.... This was my second batch.

Hi Bearcarver, Do you know anything about the Masterbuilt MES 400 series

Thank you for your service Bear!

Bear I believe you posted somewhere you used saw dust wood in an amaz-n tube. Am I remembering correctly?
kit

Hey dude you still alive ????

Newby question about hybred

Bear ...I am looking for picnic ham recipe...do you have any ?? just bought two for 97 cents per pound...

Hey Bear..Been a while....Hope you and family are doing fine..just saying hello..still smoking here..Robert

Thanks for the reply, will try again.

Bearcarver, I followed your step by step jerky recipe. After rinsing and patting dry slices, I followed very close to times and temps (Slight variance) your had posted. When dried, it seems like I lost all the flavor. The brine should have penetrated the meat after 22 hrs, but did I just end up washing all the flavor off? Kinda confused... Love the ingredients used!

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