Smoked Barbecue Pork and Beans

First, light the Hybrid Fire Grill and establish the temperature at 225°F. For the K500, light either the left or right burner. For the K750 or K1000, light both outermost burners.

For the Shokunin Kamado, set up for low and slow smoking and establish temperature at 225°F.



When the burner or coals are hot, place the poblano peppers directly over the heat source or on the hot coals, depending on which grill you’re using. Then, using heat resistant gloves and long tongs, flip the peppers often in order to blister the outside of them thoroughly. Once blistered and browned, remove them from the heat source and immediately place them into a sealable container or bag and allow them to steam themselves for 15 minutes.

Note: If you’re using the smoker cabinet, you can blister the peppers over the burner of a cooktop or even in the oven on broil.

Once the peppers are off the heat, add one premium pecan wood chunk to the charcoal drawer over an active burner on the Hybrid Fire Grill or to the hot coals in the Shokunin and allow it to start smoking while you prepare the beans.



Heat the vegetable oil in a large Dutch oven over medium-high heat to prepare the beans. Add the diced onions, Lit’l Smokies, and garlic and allow them to cook down for 5 minutes, stirring occasionally. While cooking, remove the skins, stems and seeds from the poblano peppers and roughly chop them. Remove the Dutch oven from the heat and add in the beans, barbecue sauce, molasses, ketchup, brown sugar, barbecue rub, and poblano peppers. Stir well to incorporate before submerging the pork hock into the middle of the beans and placing them uncovered on the grill or smoker over indirect heat.



Close the grill’s lid and allow the beans to smoke for four hours, stirring every hour. One wood chunk will smoke for about two hours, which is plenty for these beans.

Remove the beans from the grill, garnish with the fresh parsley and serve immediately.