What temperature do you smoke baked beans at?

Smoke baked beans at 250°F for the best balance of smoke penetration and texture. At this temperature, the beans absorb smoke steadily over 2 hours without drying out or scorching on the edges of the pan. You can go as low as 225°F, though the smoke flavor will be a little lighter and you may need an extra 30 minutes. Avoid going above 275°F, since the edges of the beans will thicken too fast before the center cooks through.

How long does it take to smoke baked beans?

Smoked baked beans take 2 hours at 250°F, stirring every 30 to 45 minutes. They hold well on the smoker for up to 3 hours if your main protein needs more time, and they actually deepen in flavor with the extra time. Plan for 2 hours minimum and know that flexibility is built in. They're done when they're thick, bubbly, and have taken on a deeper color from the smoke.

What wood is best for smoked baked beans?

Fruit woods like apple, cherry, or peach are the most forgiving choice because their smoke is mild and slightly sweet, which complements the BBQ sauce without overpowering the beans. Hickory works well if you want a bolder, more traditional BBQ smoke flavor. Avoid mesquite for a long cook like this since its smoke is aggressive and can turn bitter over 2 hours at lower temps.

Can you smoke baked beans without a smoker?

Yes, use your oven at 350°F. Transfer the prepared beans to an oven-safe baking dish, scatter the bacon over the top, cover with foil, and bake for 40 to 45 minutes until bubbly. Remove the foil and bake uncovered for an additional 10 minutes to caramelize the top. You won't get the complex, layered smoke flavor that comes from 2 hours on a live fire, but the beans are still delicious. If you have a gas grill, add a foil pouch of wood chips over a burner to approximate the smoke effect.

Should baked beans be covered or uncovered when smoking?

Always uncovered. The exposed surface is where smoke attaches to the beans, and covering the pan defeats the whole purpose of using the smoker. The liquid will reduce and the top will thicken and take on a slightly glazed appearance. That's exactly what you want. Stirring every 30 to 45 minutes prevents the edges from setting too fast while keeping smoke moving through the whole pan.

Can I put baked beans under the meat in the smoker?

Yes, and this is one of the best things you can do with this recipe. Position the foil pan directly under your brisket, pork shoulder, beef back ribs, or country-style ribs so the drippings fall straight into the beans as the meat cooks. The rendered fat and meat juices add a flavor layer that no ingredient can replicate. This is how pit-style beans actually taste different from backyard beans. They're cooked in the presence of the meat, not just next to it.

Can you freeze smoked baked beans?

Yes. Let the beans cool completely, then transfer to freezer-safe bags and freeze flat on a baking sheet before stacking. They'll keep for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop over low heat, or put them back on a 250°F smoker for 20 to 30 minutes. Add a splash of water or extra BBQ sauce if they've thickened too much during freezing.

Smoked Baked Beans with Chipotle and Bacon

Ingredients

Scale

½ pound smoked thick-cut bacon, diced
1 jalapeno, seeded and diced
1 red bell pepper, diced
2 shallots, diced
¼ cup tomato paste
1 tablespoon chipotle peppers in adobo sauce, chopped (optional)
2 cans baked beans, 28-ounces
2 tablespoons apple cider vinegar
1 cup Smoky Sweet Heat BBQ Sauce
1 cup chopped brisket, pulled pork, or other smoked meat (optional)
Freshly ground black pepper to taste

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Instructions

In a large cast iron pan or Dutch oven, cook the bacon over medium heat until the fat is rendered and it just starts to become crispy. Remove the bacon with a slotted spoon to a plate lined with a paper towel.
Add in the diced jalapeno, red bell pepper and shallots. Cook for about 3-4 minutes in the bacon fat until slightly softened.
Add in the tomato paste and chipotles, stirring to incorporate. Cook for a couple of minutes to make sure the raw flavor of the tomato paste is cooked out.
Pour in the beans, apple cider vinegar, and BBQ sauce. Turn the heat down and bring everything to a simmer for about 5 minutes. Taste to adjust the bbq beans for flavor.
Transfer the bbq beans to a large foil baking pan and top with the crispy bacon. Smoke the bbq beans at 250°F for about 2 hours, stirring every 30-45 minutes.
Taste the smoked baked beans. They can continue to cook longer if you prefer a stronger smoker flavor, otherwise they will be ready to serve just after 2 hours.

Notes

Check the label of your baked beans — avoid varieties with extra sugar, added bacon, or heavy seasoning
Thick-cut bacon works best
Make ahead through the simmer step, refrigerate overnight, and smoke uncovered the next day with no extra time needed
Slide the pan under your brisket or pork shoulder while it smokes for an extra layer of drippings flavor

Author: Brad Prose
Prep Time: 15 minutes
Cook Time: 2 hours
Category: Side Dish
Method: smoking
Cuisine: American, American BBQ

Nutrition

Serving Size:
Calories: 286
Sugar: 22.8 g
Sodium: 703.2 mg
Fat: 12.7 g
Carbohydrates: 35.6 g
Protein: 7.1 g
Cholesterol: 21.2 mg