Smoked baked beans have become one of my favorite side dishes to make on the grill. The smoke adds a depth that regular baked beans just don’t have, with a balance of sweetness and a bit of heat. They pair well with most grilled meats at cookouts, potlucks, or family gatherings, but honestly, I’ve eaten them on their own as a meal more than once. Most of what you need is probably already in your pantry, and they come together quickly before going on the smoker.
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Pit Boss Smoked Beans
I used to think baked beans were just a basic side dish until I started smoking them. The wood smoke transforms them into something completely different, giving you layers of flavor that work whether you’re serving them alongside ribs at a barbecue, bringing them to a tailgate, or making them for a weekend dinner. The prep is straightforward, and while they need some time on the grill, the hands-on work is minimal. It’s one of those recipes that feels more impressive than the effort required.
What You Need for Smoked Baked Beans
- Pork and Beans — the base of the recipe. Bush’s is my default — consistent sweetness and the right sauce thickness. Don’t drain them before adding to the pan. The liquid in the can is part of what thickens into the sauce during the smoke.
- Bacon — thick-cut. You’re rendering the fat first, and the bacon drippings go into cooking the onion and jalapeño — that’s where most of the depth of flavor comes from. Don’t skip the fat-rendering step, and don’t drain it.
- Molasses — this is what gives the beans that deep, slightly bitter sweetness that separates good baked beans from the canned version. Dark molasses is stronger — I use light for a more balanced result.
- Brown sugar, chili beans, jalapeño, yellow mustard, red or yellow onion
How to Make Pit Boss Smoked Beans
Step 1: Preheat and Cook the Bacon
Preheat the Pit Boss to 225°F. While it heats, cook the bacon in a cast-iron skillet over medium heat, rendering the fat but not fully crisping it — you want the fat to render out but the bacon to stay slightly soft so it cooks further on the smoker. Remove and drain on paper towels. Don’t discard the fat in the pan — you’re cooking the vegetables in it next.
Step 2: Cook the Vegetables
In the same pan with the bacon drippings, cook the onion and jalapeño over medium heat for 3–5 minutes until softened and translucent. The onion and jalapeño absorbing the bacon fat during this step is what builds the savory base of the whole dish. At this stage the pan will smell of sweet onion and rendered bacon — that base carries through into the finished beans.
Step 3: Combine the Ingredients
Add the pork and beans (liquid included), chili beans, brown sugar, yellow mustard, and molasses. Stir to thoroughly combine. Taste the mixture before the bacon goes on — it should be sweet, slightly tangy from the mustard, and have a background heat from the jalapeño. The flavors will concentrate and intensify during the 2-hour smoke so if it tastes flat now, add another splash of molasses or a pinch more brown sugar.
Step 4: Add the Bacon
Position the cooked bacon strips over the top of the mix.
Step 5: Smoke
Place the cast iron uncovered in the smoker at 225°F. If you have meat already smoking, place the beans underneath the meat so any drippings fall into the pan — this adds a remarkable amount of extra flavor. Smoke uncovered for 2 hours. At the 60-minute mark, the sauce will have started thickening and the surface will be bubbling slightly at the edges. The beans will smell of sweet smoke, molasses, and bacon.
At 2 hours, the sauce should be thick enough to coat a spoon — if it’s still thin, give it another 20–30 minutes uncovered. Don’t cover the beans during the smoke — uncovered is what lets the liquid evaporate and the smoke penetrate.
How to Store Leftovers
Store leftover smoked baked beans in an airtight container in the fridge for up to 4 days. The flavor actually improves the next day as the smokiness deepens overnight. Reheat on the stovetop over low heat with a splash of water or beef broth to loosen the sauce. Freeze for up to 3 months in a sealed container. Smoked baked beans also make a great base for a quick meal — stir in leftover pulled pork or shredded brisket and serve over rice
What Flavor Wood Should You Use With Baked Beans?
A mild fruit like applewood or cherry wood, or a nut wood like pecan, works well with baked beans. The subtle flavor will give the desired smokiness without overpowering the beans. If a more intense, distinctive smoke flavor is what you’re after, something like a mesquite or hickory blend will deliver it.
Should You Cover Your Beans While Smoking?
As the beans are only smoking for a short amount of time, it’s not necessary to cover them. Uncovering will allow the extra liquid to evaporate, thickening up the sauce, and allowing the glorious smoke flavors time to infuse through the dish.
Usually, when smoking side dishes, there is already some meat smoking on the pellet grill. Placing the pan under the meat can catch some of the lovely drippings and add to the flavor.
Some Variations For Your Baked Beans
You can get creative here and add anything you like to the bean mix.
Different Beans
Experiment with different flavored cans of beans and types of bean mixes, like kidney beans, chickpeas, or a 3 bean mix.
Sauces and Seasonings
Add dashes of barbecue sauce, Worcestershire sauce, apple cider vinegar, a squeeze of hot sauce for a bit of a kick, or even a cheese sauce for a bacon-and-cheese flavor.
Extra Vegetables and Spices
Try adding red or green peppers, fresh cloves of garlic chopped in, diced tomatoes, or diced chilies for a spicy flavor.
Toppings For Baked and Smoked Beans
If you fancy something a little different and more filling, you could try a few options.
Loaded Beans on Chips: Heap the beans on a mound of chips with some sour cream and guacamole.
Layered Bean Bowl: Try layering with some smoked turkey or shredded barbecue chicken, fresh crunchy slaw, potato salad, and fresh sweet corn kernels.
Meaty Beans: Mix through a bit of minced or chopped beef for extra heartiness to turn this side dish into a main meal.
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What To Serve Smoked Baked Beans With
Pit Boss Smoked Baked Beans
Equipment
- Pitboss Grill
Ingredients
- 1 can pork and beans
- ½ pound slices of bacon
- ¼ cup brown sugar
- ⅛ cup molasses
- 1 red or yellow onion, chopped
- 1 can chili beans
- 1 jalapeno pepper, chopped
- ¼ cup yellow mustard
Instructions
- Preheat the smoker to 225°F.
- Cook up the bacon in a cast-iron skillet pan, long enough to render the bacon fat but not enough to crisp it. If you don’t have a cast-iron skillet, a disposable aluminum foil tray will work just as well.
- Once done, remove and place on a piece of paper towel to drain and cool.
- In the same pan, and using the bacon drippings, cook the chopped onion and jalapeno for 3-5 minutes to soften and the onions become translucent.
- Tip in the beans, brown sugar, mustard, and molasses.
- Stir the bean mixture to thoroughly combine.
- Position the cooked bacon strips over the top of the mix.
- Place uncovered in the smoker at 225°F beside or under your main for 2 hours, until the sauce has thickened and coats the back of a spoon.
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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