Forgive my ignorance; I am a new at this smoke thing and learning oh so many things on this forum.
I seen just smoke the beans. You could do that w/o meat to get the smoke flavor yes?
What do you all use to keep the beans from sifting through the racks falling on the roof of the hot box and piling up on the bottom and plugging the drain?
I should assume you have soaked the beans to get them tender to absorb the smoke?
How long have you smoked them?
What woods have you found according to your taste make them Yummy?
Apparently the beans are in a sauce as well in Smokin�s post how often do you stir?