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Bearcarver
Last Activity:
Nov 16, 2018 at 5:34 PM
Joined:
Sep 12, 2009
Messages:
30,456
Likes Received:
5,692
Featured Threads:
9
Gender:
Male
Birthday:
Jan 3, 1949 (Age: 69)
Location:
Macungie, PA
Occupation:
Retired

Bearcarver

Smoking Guru, Male, 69, from Macungie, PA

OTBS Member
Bearcarver was last seen:
Nov 16, 2018 at 5:34 PM
    1. TomKnollRFV
      TomKnollRFV
      Thank you for your service Bear!
    2. kit s
      kit s
      Bear I believe you posted somewhere you used saw dust wood in an amaz-n tube. Am I remembering correctly?
      kit
    3. roller
      roller
      Hey dude you still alive ????
      1. Bearcarver
        Bearcarver
        LOL---Slightly!!
        Nov 5, 2018
      2. roller
        roller
        Well good!!!!
        Nov 7, 2018
    4. Edward Crook
      Edward Crook
      Newby question about hybred
    5. pignut hickory
      pignut hickory
      Bear ...I am looking for picnic ham recipe...do you have any ?? just bought two for 97 cents per pound...
      1. Bearcarver
        Bearcarver
        I'll send you a PM.
        I never use this Profile Post thing.
        PM s (Conversations) is the way to go.

        Bear
        Oct 28, 2018
    6. pignut hickory
      pignut hickory
      Hey Bear..Been a while....Hope you and family are doing fine..just saying hello..still smoking here..Robert
    7. Winterrider
      Winterrider
      Thanks for the reply, will try again.
    8. Winterrider
      Winterrider
      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!
      1. Bearcarver
        Bearcarver
        Sorry it took me so long. I very seldom check the "Profile Comments". If you want me, send me a PM (Start a conversation).

        Anyway---If you don't rinse them off they could be too Salty. Next time give them just a quick rinse & don't wipe them.

        Bear
        Oct 15, 2018
    9. therealjohnm
      therealjohnm
      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.
      1. TomKnollRFV
        TomKnollRFV
        Sep 21, 2018
      2. Bearcarver
        Sep 21, 2018
      3. Bearcarver
        Oct 2, 2018
    10. dan the mano
      dan the mano
      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
      1. Bearcarver
        Bearcarver
        I never tried Halibut, but my recipe & method worked fine for all the other fish I have tried, so I see no reason why it wouldn't work on Halibut.

        Bear
        Aug 10, 2018
    11. dan the mano
      dan the mano
      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
      1. Bearcarver
        Bearcarver
        One way is---You can just go to the bottom of any one of my posts, and click on the Link. There are almost 30,000 of My posts on this forum.

        Bear
        Aug 10, 2018
    12. grillsmoker
      grillsmoker
      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.
      1. Bearcarver
        Bearcarver
        No it doesn't have to be smoked to 145°, but it has to get to 145° sometime before you eat it.
        That can be by Smoking it to 145°, or before you eat it, just like the Belly Bacon, you have to get it to 145°, by either Frying, Broiling, Grilling, or any other way you like.

        Bear
        Jun 17, 2018
    13. gwest77
      gwest77
      Hey Bear, how are ya. It's been a long time so I figured I better say howdy :-)
      1. Bearcarver
        Bearcarver
        And A Big Howdy to You Too, Greg!!
        Still Kicking!

        Bear
        Jun 1, 2018
    14. smokingearl
      smokingearl
      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!
      1. Bearcarver
        Bearcarver
        Thank You Earl!! Good to see you!!
        May 30, 2018
    15. sea2ski
      sea2ski
      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
      1. Bearcarver
        Bearcarver
        I replied to your Personal Conversation Message.

        Bear
        May 20, 2018
    16. alaskanbear
      alaskanbear
      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
      1. Bearcarver
        Bearcarver
        Sure I missed you!
        I emailed you a few times, but got no reply.
        Be great to see you around again!!

        John
        May 20, 2018
    17. iamdmphil
      iamdmphil
      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?
      1. View previous comments...
      2. Bearcarver
        Bearcarver
        No problem. I often adjust temps slightly to get done nearer to chow time.
        Note: better to be done early than late, and you can always kill the heat, & open the door awhile to make it stop cooking, and leave it in there to hold the meat at that temp.

        Bear
        May 12, 2018
      3. iamdmphil
        iamdmphil
        Point taken. With my MES 40” I had to put the ham in the #3 spot with #2 rack removed. Hopefully all will turn out well for an early mother’s day feast! May have went slightly larger than your step by step single but it was .99 a pound!
        May 12, 2018
      4. Bearcarver
        Bearcarver
        Sounds Great---She'll Love It !!
        May 12, 2018
    18. cocodrie55
      cocodrie55
      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.
      1. Bearcarver
        Bearcarver
        All I did was lay the right end on the brackets just above the water pan, and the left end on a folded up piece of aluminum or folded Foil bent in an upside down "V".
        Then I could slide that "V" left & right to adjust the height of the left end of the heat deflector.

        Bear
        May 12, 2018
    19. remsr
      remsr
      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,
      1. Bearcarver
        Bearcarver
        Started a Conversation with Randy on this.

        Bear
        May 12, 2018
    20. John in Beaverton
      John in Beaverton
      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?
      1. Bearcarver
        Bearcarver
        Send a message to Gary S:
        I just sent you a Private Message (Conversation)
        Apr 17, 2018
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  • About

    Gender:
    Male
    Birthday:
    Jan 3, 1949 (Age: 69)
    Location:
    Macungie, PA
    Occupation:
    Retired
    Interests (Hobbies, favorite activities, etc.):
    Chainsaw carving, Smoking Meat & fish
    Eagles, Penn State, & Phillies fan

    Signature