I've eaten meat from several different bear. I think the overall quality of the meat has a lot to do with what the bear was actively feeding on. One bear I ate was taken in AK where it had been feeding on spawned out (dead) salmon along a river. That meat was worse than terrible. But then I also ate one that had been feeding heavily on blueberries and it was great. Same with the ones that had been feeding on acorns. They were also good. I think a dump bear would be on an equal footing with the one feeding on salmon, probably not very good.

All that being said, where I hunt bear the meat must be salvaged. As with most meat if you're not sure about the quality you can always make it into sausage and use enough spices and seasoning to make it palatable. So even a big bruin will end up in the freezer.

Very True, most of us won't eat bear meat from the coast/rivers, especially if it's been on fish. Interior bear, that's been on berries, is very tasty in roasts, stews, steaks, sausage or jerky!

I've been thinking about the before/after question. I think if you are using a dehydrator, and most of the added flavor was coming from a marinade, you could do put it in the oven before or after and have, more or less, the same result. If you are using a smoker, then you are adding flavor during the smoking process. If you pre-cook, the meat may have a film of a crust, and not pick up the smoke as readily?? So, I'd probably not cook first if smoking.

(I have nothing to back this up except for my own speculation )