Before my FEC100, I normally put my baked beans in a pan under the butts so they catch some great drippings. I would have them in there for about 6 hours of the cook.
Any suggestions or thoughts on doing that in the FEC100?
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I cook beans in my FEC at a temp of 250 for about three hours. I usually put chopped up smoked pork in mine so I don't really worry about cooking them under a butt. Plus, when I did cook it under a butt, I found they got a little too greasy.
Also, if you cook the beans too long, I find they get mushy. So I only cook them until they hit a temp of 170-180*.
One other thing I do that Dr. BBQ taught me is that I pour off some of the liquid from the can before putting in the rest of my ingredients.
Also, if you cook the beans too long, I find they get mushy. So I only cook them until they hit a temp of 170-180*.
One other thing I do that Dr. BBQ taught me is that I pour off some of the liquid from the can before putting in the rest of my ingredients.
Good idea on pouring off the liquids John. Allows some room for the Jack Daniels. 
I only have a SM025 but the beans come out great in it. I have a good quality steel bread baking pan that fits perfectly with my 3 slabs of ribs that I usually smoke around 4 hours at 225. I put the pan on top with one of the slabs. I can't bring myself to catch some of those drippings plus I do add a little pulled pork or brisket from the freezer. I also poor off some of the liquid and then add some chopped onions, brown sugar, mustard and a couple chopped Jalapenos.
I use a the recipe "Barbie's Southren Red Oak Smoked BBQ Beans" that I got off the internet several years ago. I put the beans in a disposable pan, and cook on the bottom shelf of my fec. I generally cook a double batch under a couple of butts in addition to adding some pulled pork. Temp @240*. The excess pork fat can be spooned off if desired.
I use this recipe in my catering business, and my clients love 'em.
I use this recipe in my catering business, and my clients love 'em.
Go to the recpe section and look for my beans, I do those in the FE.
S. O. Beans
6 hours is too long, they'll get too much grease and way overcook. Depending on team, like Ribdog, 3 hours works for us.
S. O. Beans
6 hours is too long, they'll get too much grease and way overcook. Depending on team, like Ribdog, 3 hours works for us.
Dan C what temp does your beans get to before you pull them off?
Tracks, I've never checked the temp when done but they seem perfect when I throw them in above 2 slabs of ribs for 5 hours with the SMO25 set at 225. If I up the temp for faster ribs the beans seem to follow with great results.
I always put the bean pan above what I'm cooking as I don't think my wife would go for a lot of drippings.
I always put the bean pan above what I'm cooking as I don't think my wife would go for a lot of drippings.
Dan C thanks for your reply I would agree my wife would not like that either.