Well, after all the worry, I have to say, the bear turned out damn good. I meant to get a picture before the ham was carved, but was I was running so tight on time, I forgot. It was the biggest hit. A friend of mine who worked as a meat cutter before his career as a game warden and is a big bear hunter, and told me it would turn out tough and awful, said it was the best bear he's ever had. The closest thing I can describe it to would be Texas style brisket. Oh, and I used a mix of cherry and apple wood to keep the smoke flavor light.

Also, I don't remember who it was here that turned me on to Mike's Magic Dust, but thanks again. That's been the greatest find ever.

I didn't run into to it this time, but I have seen something on it before and looked into it just briefly. My thoughts were pretty much the same as yours. I don't see it being good flavors. Now, I think something on it that I saw mentioned adding herbs into the smoke and I've thought about trying mixing fresh herbs in with my wood, but haven't tried it.