The bear smoke went well, we started by making a big batch of bear stew in the 18qt cooker and drinking a margarita. Then we put the roasts on for two hours without anything on them but a mild rub of garlic powder to let some of the fat render out, after 2 hours we took them off and injected the roasts with a mixture of dark beer and some spices, then rubbed them with mustard and a dry rub. We returned them to the smoker and smoked them for four hours at 210-220 degrees. We had a good turn out of people, the stew went fast but the bear steaks, loins and roasts went even faster. Everyone loved the stew and the meat, there was little to no wild taste to the meat. We soaked the meat for 14 hours in a light brine consisting of one gallon of water, one TBS salt and one TBS of apple cider vinegar. The guy that donated the bear meat came and his wife said this was his 16th bear he has shot and her first time eating bear. I think we got a lock on getting some bear meat from the guy next spring. You can see the stew in my photo album.