Jeepdad's from Smoke Ring is where I got the idea......only difference is usually what I do is less ingredients so it goes together quicker......
If you put them in for the whole cook, it will fill up & even overflow the pan, don't add water, you'll probably find yourself ladling out some liquid because they are still too soupy....
last four hours of the cook is usually how it goes.....
(Whole cook, too much !!)
Here's some general ideas for the simpler mix....
http://weberkettleclub.com/forums/bbq-food-pics/nothing-new-just-some-pork-beans/msg26001/#msg26001Keri's Hogapple ones are great & these ones from Wampus on Bretheren:
http://www.bbq-brethren.com/forum/showthread.php?t=109907Wampus's Peach Bourbon Baked Beans
Ingredients:
2 cans (15 oz) of cooked Great Northern beans, drained and rinsed
4 slices of thick sliced bacon, chopped
1 lb maple fatty (smoked ahead of time), crumbled/diced
1 med onion, diced
1/2 bell pepper (I like orange or yellow)
1 can (21 oz) peach pie filling (run knife through can to cut up larger pieces into smaller pieces)
1/2 cup brown sugar
1/2 cup Famous Dave's Apricot Bourbon BBQ Sauce
2 TBS worschestershire sauce
1/3 cup bourbon
1 lg clove garlic, minced
2 TBS yellow mustard
1 TBS rub (I like SM Sweet & Spicy)
1 TSP Ground Cayenne Pepper (OPTIONAL)
Directions:
-Smoke Fatty (can be smoked well before), crumble or dice
-Brown Bacon in skillet (about 1/2 way)
-Add onion & pepper - cook until just carmelized
-Slowly add bourbon & garlic - simmer until caramelized
-Remove from heat
-Add remaining ingredients to skillet, mix thoroughly
-Put in pan and place in smoker
-Smoke for at least 2 hours, stirring occasionally (I smoke for 4 hours)