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Reply to "Any BAKED BEANS from scratch in Smokette?"

Not to be too crotchety, but there's a few reasons to use dried beans instead of canned beans:

1. As mentioned above, to use different beans. Since a lot of 'em cook in the same amount of time, you could just mix a few kidney, navy, etc. before soaking and not use several partial cans.

2. Along the same line, to experiment with bizarre beans only available dry.

3. If there's something in commercial baked beans you'd rather leave out. For instance, I avoid onions & garlic and there's a very few brands (and getting less) of baked or refried beans without them.

4. Cost. Sure, it's a little silly to worry about a few pennies going into a $400+ smoker, but if you're making a lot of these, 50 cents buys a lot of dried beans and sauce ingredients, or not even one can.

All that aside, it always seems a bit tricky to me to get just the right amount of liquid while smoking so they aren't drowned or dried out without constantly opening the door to check.
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