Here are my thoughts: I soaked the pinto beans overnight, put them in a pot; lit the smoker and when it started smoking put the beans in. They cooked part-way in about 4 hours and have a light smell of smoke. IMO, what needs to be done is to perhaps do it this way again, then finish cooking the beans inside. Once they are done, return them to the smoker for a second round of smoking to finish them with a stronger smoked flavor.
What do y'all think?
What do y'all think?
Don't wait too long to tell someone you love them.
Billy
Billy