I found this description of a recipe for baked beans in the smoker on Food & Wine. (Actually my wife found it and thought I'd like it.) But the recipe itself makes no mention at all of a smoker or drippings. Does anyone know anything about this? The description is below.

Thanks,
Canada Mike

Kirk’s 89-year-old mother taught him this recipe for soft red-brown beans in a brothy liquid. At New York City’s RUB, co-owned by a Kirk acolyte, the beans are cooked in the same smokers as the briskets, in pans placed underneath the meat to catch the drippings. The Burnt Ends in this recipe are optional, but add a nice smoky flavor to the beans along with the bacon.

CM, I do this when I cook ribs on my WSM. Ribs on the top rack and beans underneath in a disposable aluminum pan. If I'm using my offset, I just put a couple slices of bacon on top of the beans.

Thanks, Jim. How long are they in for?