Bearcarver

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

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?