—Just a week after opening their BBQ restaurant in Marshfield, Dan and Josie Naples had run into a problem: They kept running out of food, sometimes in as little as three hours.

Only they don't see it as a problem.

“The process of smoking takes a very long time,” said Josie Naples, who opened Bear's BBQ with her husband Dan on Sept 18. “I’d rather have quality over quantity any day.”

Pulled pork, pulled chicken, smoked brisket and St. Louis Style Ribs anchor the menu at the Naples' new Ocean Street joint, which also services up soups, salads and desserts. All of the food is made in house, and the meat starts hitting the smoker at 4 a.m. each day.

“It’s very traditional barbecue,” Dan Naples said. “There’s no fusion in it. I don’t want to get crazy. I like very straightforward, clean items.”

The couple said they’d been searching for the right place to open a restaurant for a long time and jumped at the opportunity to rent the space they’re in now, which was formerly home to the Acorn Canning Company. Barbecue is one of a few restaurant they had considered, but the first one to come to fruition.

“We figured, there is no barbecue around here,” Josie Naples said. “We thought about Mexican, but then Rexicana happened, then we thought about a coffee shop but now you have May’s and Slacktide.”

Bear’s BBQ took over the space on the first of the month, with its soft launch taking place just weeks later on Wednesday, Sept. 18. Josie Naples said they’ve fielded a lot of questions from customers about why they don’t simply make more food.

All the meats are smoked the same day they will be served, which means Dan’s mornings start incredibly early. After heading to the restaurant from their Brant Rock home, just a 4-minute drive away, Dan will light the fire in the smoker by 3:30 a.m. so it’s ready for the meat at 4 a.m.

Nessralla’s Farm, right across the street, provides the wood mix for the fire, a combination of oak, birch and maple.

“Oak burns really hot with the birch, so it lasts a long time,” Dan Naples said. “The maple gives it that sugary sweetness that goes with the pork.”

The restaurant's reverse offset smoker can hold 250 pounds of meat, which cooks between 225 and 250 degrees for up to 14 hours. The meat smoked that day, then, is the entirety of what they will serve.

“For me, it’s strictly about food quality,” Dan Naples said. “If I don’t feel comfortable putting it out, I’m not just going to slap it out there. I’d rather sell out and come back the next day than throw it out there.”

Bear’s BBQ serves their meat with a variety of homemade pickles and three homemade barbecue sauces: vinegar-based North Carolina, mustard-based South Carolina and traditional Texas.

“To me, the barbecue meats are so rich, so you need an acid to break through and complement it,” Dan Naples said.

Both Naples have long histories in the service industry. Before taking the jump with Bear’s BBQ, Dan worked for 11 years in corporate dining, traveling throughout the country setting up operations. Josie grew up working in her parents’ Pho restaurants in Tennessee, California and Georgia.

Born in Norwell, Dan Naples moved to Georgia with his family in the sixth grade. The couple met there, living together there for nine years before marrying and moving to Marshfield two years ago.

“We decided on Marshfield because it is such a homey community,” he said. “We love the fact that Marshfield is a local community that supports each other. I love the people here.”

The business is named in memory of the couple's beloved dog, a Labrador-pit bull mix named Bear, who suffered from lupus before recently succumbing to bone cancer.

“It wasn’t just a name that we came up with, there’s a meaning behind it,” Dan Naples said.

Dogs are welcome at Bear BBQ, with a container of treats located by the front door.

Bear’s BBQ is located at 1175 Ocean St. on Route 139. It is open Wednesday through Sunday from 11 a.m. to 6 p.m., or until they sell out. For more information and to see the full menu, visit marshfieldbbq.com.