I use a dutch oven and I'll do them a couple ways.
Baked or BBQ beans with lots of bacon (sometimes SL rib trim or leftover meat from a previous cook) & onions in the smoker. I let them get a good hit of smoke then cover for most of the cook. Careful, then can thicken to mush pretty quick.
I'll do a variety of charro beans, usually with spicey sausage, in the dutch oven, but I'll just put the whole thing on top of the firebox of my RF offset. I actually do a fair amount of cooking (breakfast) this way. It can get a little hot so I keep an assortment of angle iron and tubing to use as spacers to get the dutch oven up a little.
Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.
Last edited by dwfisk; 07-29-2013 at 08:44 AM..