I’ve made baked beans every way possible and nothing comes close to what happens when you put a foil tray on a pellet smoker for a couple of hours. That low, steady smoke working through the bacon, molasses, and BBQ sauce is something you just can’t replicate any other way.
These have become the dish people message me about after cookouts — not the brisket, not the ribs, the beans. Perfect for a backyard cookout, Father’s Day, or any time you’re already running a long smoke and need a side that looks after itself.
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Table of contents
Easy Smoked Baked Beans
What you’re looking at is two and a half hours of smoke turning a handful of pantry staples into something genuinely special. The sauce goes thick and sticky, the bacon crisps up right on top, and every bean ends up coated in that deep, caramelized flavour that only comes from a pellet smoker running low and slow. If you’ve ever served beans from a can and felt a little underwhelmed, this recipe is the fix.
What You’ll Need to Cook This Recipe
- Canned navy beans — Navy beans hold their shape under long smoke exposure without turning mushy. Look for plain, unseasoned cans and drain but don’t rinse them — that starchy liquid helps build body in the sauce.
- Thick-cut bacon — Thin bacon disappears into the beans. You want chunky pieces that render down beautifully and finish crispy on top during the smoke. Cook them just until the fat renders before assembling the tray.
- Molasses — The ingredient that separates great smoked beans from forgettable ones. It delivers a deep, dark, bittersweet richness that brown sugar alone can’t match. Two tablespoons is the sweet spot — unsulfured molasses has the cleanest flavor.
- BBQ sauce — Use your favorite. A sweet, tomato-forward Kansas City-style sauce works beautifully here. Avoid anything overly thin or heavily vinegary as it won’t reduce to that sticky glaze consistency.
- Disposable aluminum foil tray — A 9×13-inch half-pan is perfect. Leave it uncovered on the Traeger — this is non-negotiable. Covering it would steam the beans rather than smoke them.
- You’ll also need: yellow onion, jalapeño, garlic cloves, apple cider vinegar, Dijon mustard, Worcestershire sauce, smoked paprika, garlic powder, black pepper, salt, and hot sauce (optional).
Ingredient Substitutes
Navy beans → pinto or kidney beans. Pinto beans are the most natural swap — creamy and earthy, they handle smoke beautifully. Kidney beans add a meatier texture. Avoid chickpeas as they don’t absorb the sauce the same way.
Molasses → pure maple syrup (gluten-free option). Swap 1:1 for a lighter, more delicate sweetness. Also check your BBQ sauce label if going fully gluten-free.
Regular bacon → turkey bacon. Works well as a leaner option — just add two tablespoons of vegetable oil to the skillet when sautéing the onions to compensate for the reduced fat.
How to Make Traeger Smoked Beans
Step 1: Preheat Your Traeger
Set your Traeger to 250°F and let it preheat with the lid closed for 15 minutes. If you’re already cooking a brisket or pork shoulder, these beans slot in at the same temperature — no adjustments needed. Better yet, position the foil tray underneath your main protein so it catches any drippings. It’s the easiest flavor upgrade you’ll ever make.
Step 2: Cook the Bacon and Aromatics
Cook the chopped bacon in a skillet over medium heat for 3–4 minutes, just until the fat has rendered but the bacon hasn’t gone fully crispy — it will finish on the Traeger. Remove and set aside on paper towel, leaving all that bacon fat in the pan. Sauté the diced onion, jalapeño, and garlic in that fat for 4–5 minutes until soft and golden.
Step 3: Assemble the Beans in the Foil Tray
Tip the onion mixture into your disposable foil tray and add the drained beans. Pour in the BBQ sauce, brown sugar, molasses, apple cider vinegar, Dijon mustard, Worcestershire sauce, and all the spices. Give everything a thorough stir, taste for seasoning — adjust sweetness, heat, or tang to your liking — then lay the bacon pieces over the top in a single layer.
Step 4: Smoke Uncovered
Place the uncovered tray directly on the Traeger grates and close the lid. Smoke at 250°F for 2 to 2.5 hours, stirring gently every 45 minutes. You’re looking for a thick, syrupy sauce that coats the beans well, gently bubbling with the bacon on top glossy and cooked through. Leaving the tray uncovered is essential — it’s what lets the smoke penetrate and the sauce reduce and caramelize into that sticky, irresistible finish.
Step 5: Rest and Serve
Remove the tray carefully with oven gloves and let the beans rest for 10 minutes — the sauce thickens a little more as it cools and the flavors settle beautifully. Serve straight from the tray, then fold it up and toss it. Done.
How to Store Leftovers and Reheat
Let the beans cool completely before covering the tray tightly with foil or transferring to an airtight container. They’ll keep in the fridge for up to 4 days, and honestly taste even better the next day.
To freeze, portion into freezer-safe bags and freeze for up to 3 months; thaw overnight in the fridge before reheating. Reheat on the stovetop over medium-low heat with a splash of water or broth, stirring for 8–10 minutes. Alternatively, microwave in a covered bowl in 90-second intervals, or return to a 300°F Traeger in a fresh foil tray for 20–25 minutes to revive that smoky character.
My Favorite Wood Pellets for Smoked Beans
Cherry is my top pick every time — it delivers a mild, fruity smoke that plays beautifully with the molasses sweetness without overwhelming the bacon. Apple wood is a gentler option with a clean, subtle smoke that’s great for crowd-pleasing results.
Pecan adds more depth and a rich, nutty warmth if you want a more pronounced smoke flavor. Whatever you choose, avoid mesquite — its intense smoke overwhelms the sweetness of the beans and leaves a bitter finish. Save it for your brisket.
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What to Serve With Smoked Beans
Traeger Smoked Bean
Ingredients
- 2 x 15 oz cans navy beans drained
- 6 strips thick-cut bacon roughly chopped
- 1 medium yellow onion diced
- 1 jalapeño diced (optional)
- 3 garlic cloves minced
- ½ cup BBQ sauce
- ¼ cup brown sugar packed
- 2 tbsp molasses
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp black pepper
- Salt to taste
- Dash of hot sauce optional
Instructions
- Preheat your Traeger to 250°F with the lid closed for 15 minutes.
- In a skillet over medium heat, cook chopped bacon until fat has rendered but not fully crispy. Remove and drain on paper towel.
- In the remaining bacon fat, sauté onion, jalapeño, and garlic for 4–5 minutes until softened and golden.
- Transfer onion mixture to a large disposable aluminum foil tray (9×13 inch).
- Add drained beans and all remaining ingredients except bacon. Stir well to combine.
- Lay reserved bacon pieces over the top.
- Place uncovered tray on the Traeger grates. Smoke at 250°F for 2–2.5 hours, stirring every 45 minutes, until thick and caramelized.
- Rest 10 minutes before serving.
Smoke On!
Charlie
Author: Charlie Reeves
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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