
Who knew baked beans in the smoker could be so amazing? They come out perfectly smoked, slightly sweet with a hint of spice, and there’s bacon! These beans are hands-down the best picnic side dish for summer gatherings – so good you’ll want to eat them by the spoonful!
You’ll love that there’s minimal prep work involved. Many recipes out there have you sautéing veggies and pre-cooking the beans on the stove before smoking, which just creates extra work and mushy results. Let the smoker do its job… I guarantee everything from the beans to the onions will cook perfectly.
This recipe works with any pellet smoker (I use a Pit Boss vertical smoker), or check out the alternative cooking methods. They’re great for when weather takes a turn for the worse or if you run out of time before party guest show up. You can make these in the slow cooker, oven, or on a gas or charcoal grill.
VIDEO TUTORIAL:
Smoked Baked Beans Ingredients
These smoked beans are 9 simple ingredients, and I guarantee the majority are in your pantry right now. Below are a few notes and potential substitutions.

Important Smoker Equipment You’ll Need
- Pellet Smoker: I use a vertical pellet smoker by Pit Boss but any wood pellet smoker or pellet grill will work.
- Wood Pellets: I use Competition Blend pellets by Pit Boss, it is a combination of maple, hickory, and cherry wood. Other great options include oak and pecan wood.
- Cast Iron Skillet: I love using my Lodge cast iron because it evenly distributes heat and stays warm throughout the smoking process.
How to Make Smoked Baked Beans
1. PREP YOUR SMOKER: Add wood pellets to the hopper and fill your water pan with cool water. Preheat the smoker for 20 to 30 minutes prior to smoking the baked beans.
2. MIX TOGETHER THE BAKED BEANS: To a lightly greased skillet add the canned baked beans, bacon pieces, onion, green bell pepper, honey BBQ sauce, ketchup, mustard, Worcestershire sauce, and dry rub seasoning. Stir everything together until well combined.
3. SMOKE: Let the baked beans smoke for 2 to 3 hours (stirring every hour) or until warmed through. Serve them hot, at room temperature, or cold out of the refrigerator. They are super delicious no matter how you serve them!
Find the complete recipe instructions with measurements below.


Storing Information
Always store leftover Smoked Baked Beans in an airtight container and in the refrigerator. They will last up to 7 days.
Feel free to eat them cold out of the refrigerator, at room temperature, or rewarmed on the stove top or in the microwave. They can also be frozen for up to 3 months if you want.
Remix Your Beans: Fun Variations
USE YOUR FAVORITE BBQ SAUCE. This recipe uses honey BBQ sauce but feel free to use your favorite. I also like these beans with my homemade Apple Butter BBQ Sauce, Blackberry BBQ Sauce, or Cherry BBQ Sauce. If the BBQ sauce you choose is not sweet, I recommend adding 1 to 2 tablespoons of honey to this recipe.
ADD JALAPENOS or use them in place of green bell peppers, it adds a wonderful spice note! Feel free to keep the seeds in or remove them (depending on the spice level you want). Don’t worry about sautéing them ahead of time, they will cook down enough as they smoke.
MAKE THIS RECIPE INTO SMOKED COWBOY BAKED BEANS by adding ground beef. For every 1- 28 ounce can of beans I recommend a half pound of ground beef (brown it prior to adding to the mixture and smoking).

Serving Suggestions for a Crowd
I love making these Smoked Baked Beans because they’re easy and everyone loves them.
If you’re making them for a party with 3 or more sides, I recommend planning on a 1/4 cup per person. If it’s for dinner or a small dinner party with 1 to 2 sides, I recommend a 1/2 cup per person. When I follow this rule I always have more than what I need, but that’s better than running out of baked beans (in my opinion).
Another thing, you can easily double or triple my recipe by hitting the 2x and 3x buttons in my recipe card below. I also recommend using disposable aluminum pans for ease. If you have a large enough cast iron skillet, go for it. Just note that it will be very heavy to handle.

Flexible Cooking Methods for Any Situation
There’s nothing worse than bad weather or bad timing. I have had many days where summer storms pop up and I cannot use my smoker. I have also hosted BBQs where I didn’t leave myself enough time to smoke the sides.
It’s no problem though, you can also make these baked beans in the slow cooker, oven, or on a separate gas or charcoal grill. I do recommend adding a half teaspoon of liquid smoke so you do not miss out on any of the smoky flavor.
BAKED BEANS IN THE SLOW COOKER: Cook it on low, stirring every 20 minutes, until it is warmed and delicious.
BAKED BEANS IN THE OVEN: Follow the same instructions as if you were smoking it. Same temperature, same amount of cooking time, stir every hour too.
BAKED BEANS ON THE GAS GRILL OR CHARCOAL GRILL: Fill a smoker box with wood chips and preheat grill to 300-350 degrees Fahrenheit. Stir the beans every 15 minutes until warmed.

Frequently Asked Questions (FAQ’s)
More Smoked Dishes To Serve With Your Beans
- Smoked meats like Smoked Hot Dogs, Smoked Pork Butt or Smoked Turkey
- Burgers, sandwiches, and sliders like these Pulled Pork Sliders or Apple Butter BBQ Pork Sliders
- Smoked Cream Cheese
- Smoked Cheez Its – customize them with your favorite seasonings
- Smoked Buffalo Chicken Dip
- Smoked Queso Dip
- Or browse all my smoker recipes.


Smoked Baked Beans
EQUIPMENT
- Smoker - I use a Pit Boss vertical pellet smoker
- BBQ Wood Pellets - I use a blend of pellets like maple, hickory, cherry, oak, and pecan.
- 9" Cast Iron Skillet - I love mine from Lodge
INGREDIENTS
- 1 28 ounce baked beans - original
- 6 slices bacon - cooked and rough chopped
- 1 small onion - diced
- ½ green bell pepper - diced
- ⅓ cup honey BBQ sauce
- 2 tablespoons ketchup
- 2 tablespoons mustard; - I use Dijon
- 1 ½ tablespoons Worcestershire sauce
- 2 teaspoons dry rub seasoning - I use Pit Boss Sweet Heat Rub
INSTRUCTIONS
- Preheat smoker to 250 °F, fill hopper with wood pellets, and add water to the water pan.
- To a lightly oiled cast iron skillet add the canned baked beans, rough chopped bacon, diced onion, diced green bell pepper, honey BBQ sauce, ketchup, mustard, Worcestershire sauce, and dry rub seasoning.
- Stir the ingredients together until everything is well combined.
- Place the skillet of baked beans in the smoker to smoke for 2 to 3 hours. Stir them every hour or so.
- Remove the smoked baked beans from the smoker and serve immediately.NOTE: These taste great at room temperature and cold as well.
VIDEO

RECIPE NOTES
Storing Information
- Refrigerated, in an airtight container, for up to 7 days.
- Frozen, in an airtight container, for up to 3 months.
- Reheat on the stove top or in the microwave or until warmed through. These are great eaten cold, right out of the refrigerator.
Other Cooking Methods
- BAKED BEANS IN THE SLOW COOKER: Cook it on low, stirring every 20 minutes, until it is warmed and delicious. For smoky flavor add1/2 teaspoon to 1 teaspoon of liquid smoke.
- BAKED BEANS IN THE OVEN: Follow the same instructions as if you were smoking it. Same temperature, same amount of cooking time, stir every hour too. For smoky flavor add1/2 teaspoon to 1 teaspoon of liquid smoke.
- BAKED BEANS ON THE GAS GRILL OR CHARCOAL GRILL: Fill a smoker box with wood chips and preheat grill to 300-350 degrees Fahrenheit. Stir the beans every 15 minutes until warmed.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

My fam loves to pair this smoked baked beans with bread! It is so filling and satisfyingly good. Must-try!
I recently tried these mouthwatering smoked baked beans, and they were absolutely delicious! The combination of ingredients creates a flavor profile that is simply irresistible! My family is craving more!
I have to say, I’m in love with this recipe. I’ve made it twice already and will definitely make it again!
This dish was delicious, I loved the combination of honey, BBQ sauce, ketchup, mustard, and Worcestershire sauce.