Make these baked beans with any kind of pellet smoker, I use Pit Boss. If you don’t own a smoker, there are more cooking methods (gas or charcoal grill, slow cooker, and oven).
Why You’ll LOVE This Smoked Baked Beans Recipe
VIDEO: Pit Boss Smoked Baked Beans
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.
- Pellet Smoker: I use a vertical pellet smoker by Pit Boss but any wood pellet smoker or pellet grill will work. You can also use your gas grill or charcoal grill with a smoker box and wood chips for the same result.
- Wood Pellets: I used Competition Blend pellets by Pit Boss, it is a combination of maple, hickory, and cherry wood. Other great options include oak and pecan wood. I do not recommend using mesquite or hickory because they are a tad too strong for baked beans.
- 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 Baked Beans in the Smoker
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 or until warmed through. Be sure to stir them every hour too!
4. STIR AND SERVE: This smoked baked bean recipe can be served warm out of the smoker, at room temperature, or even cold out of the refrigerator. They are super delicious no matter how you serve them!
Always store leftover Smoked Baked Beans in an airtight container and in the refrigerator. They will last up to 7 days and can be ate 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.
FEED A CROWD by doubling or even tripling this recipe. You can also smoke them in a disposable aluminum pan for easy prep and even easier clean up.
USE YOUR FAVORITE BBQ SAUCE and swap out the honey BBQ sauce. I recommend adding a few tablespoons of local honey so you don’t miss out on the sweet note. You could also use maple syrup or brown sugar.
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).
Frequently Asked Questions About Baked Beans in the Smoker
Other Cooking Methods
No smoker? No problem! You can also make these baked beans in the slow cooker or in the oven. Feel free to add a half teaspoon of liquid smoke so you do not miss out on any 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.
More Trending Pellet Smoker Recipes:
Smoked Baked Beans
- 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
- 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.
- 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.
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