I'm not using any canned or precooked beans, so timing and liquid is a question. Normally I cook beans covered on the cooktop at a simmer for a couple of hours, giving it a stir every 30 min or so. I add chopped onion, garlic, a ham bone or smoked turkey neck or somesuch at the start.

I'm thinking platesetter legs down, D.O. on top of that, lid on for an hour, add some (cooked) rib trimmings and seasoning meat and cook top off for another hour or so, all at about 300 dome. A chunk of local oak for smoke.

What do you (or other bean cookers) recomend? I'd like tips and advice.