BBQ Baked Beans...


 
B

Brian Johnson

TVWBB Pro
Anybody ever start with dry beans and cook them entirely in their WSM? If so how? Covered dutch oven? uncovered under meat? Start on the stove and finish in the WSM?

I've got some dry beans and since I'm planning on doing ribs this weekend I figured I could do beans too. Ideas?
 
So to adapt this, just swap out the 250°F oven for a WSM. Got that part, but where I get conflicted is do I keep the lid on the dutch oven or not. I figure if I leave the lid on there will be no smokey goodness, but will I oversmoke the beans if I take it off too soon in the cooking process?
 
Brian Johnson said:
So to adapt this, just swap out the 250°F oven for a WSM. Got that part, but where I get conflicted is do I keep the lid on the dutch oven or not. I figure if I leave the lid on there will be no smokey goodness, but will I oversmoke the beans if I take it off too soon in the cooking process?
Click to expand...
When I smoke, I just use enough wood chunks to last for the first hour or so, that being the case, I wouldn't hesitate to leave the lid off for at least the first couple hours or so. After that, you may need to cover it, just to keep it from evaporating away

I've done a couple cooks using my CI Dutch Oven with the lid off

http://tvwbb.com/showthread.php?56837-Gumbo
http://tvwbb.com/showthread.php?56824-First-cook-Christmas-Cast-Iron

But those are "wetter" than beans (normally)
 
ChuckO has it right. Leave the lid off for at an hour or two, then put the lid on and let them bake. you can pull the lid off at the end and let it thicken up to where you like it.

I've also seen people put the beans under a Pork Butt. He didn't use a lid, but he had aluminum foil with holes in it so the pork drippings could drip into the beans. Needless to say, it was awful good.
 
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