Step 1

For a Big Green Egg or Kamado type grill, soak one cup of wood chips in water for one-hour. Light the charcoal and when it comes up to 250 degrees F., scatter the drained wood chips over the fire. Add the grill grate, and the baked beans and close the lid. You do not need to use the plate setter for this recipe.

Step 2

For any other type of grill or smoker, follow the manufacturer's directions to prepare it for smoking and preheat it to 250 degrees F.

Step 3

While your grill or smoker preheats, place the bacon in a cold 12-inch, cast-iron skillet on the stove over medium heat. Pan-fry for about 10 minutes, or until the bacon is golden-brown and crispy. Remove the bacon from the pan and drain it on paper towels. Roughly chop and set aside.

Step 4

Add the chopped onions and peppers to the bacon grease in the pan and cook until the onions are translucent, which should take six to seven minutes.

Step 5

Add the baked beans, ketchup, brown sugar, mustard, Worcestershire sauce, barbecue sauce, and cumin and mix well. Bring to a boil and remove from the heat.

Step 6

Place the pan on the smoker and close the lid. Plan to smoke the beans for at least one hour or more for maximum smoky flavor.

Step 7

Remove the beans from the smoker and top with chopped bacon. Serve warm or at room temperature.