You can make the Smokette into a crockpot,if you really want to.
My recommendation would still be to get your beans up to finishing stage,smoke three hours under some pork or beef in a wide flat pan and don't try to reinvent the wheel.
Many cooks figure that if you spend more time getting the Q right and less time on all the incidentals,you are usually far ahead of the curve.
I use Bush's and have never had a mushy bean IMO.
Like Smokin'says,if I am doin' pinto beans I start from scratch-because I may see them in competition some day.
This is not to say that I have not invented many projects,because I like to.
