For the tangy sauce: Heat the oil in a small saucepan over low heat. Add the onion, garlic, jalapeno and cook until softened, about five minutes. Stir in the remaining sauce ingredients. Bring to a boil, then reduce the heat to low and let the sauce simmer uncovered, until thickened, about 10 minutes. Stir often to prevent the bottom from sticking or burning. Remove the sauce from the heat and set aside to cool for 10 minutes. Once the sauce has cooled, process the sauce in a blender until smooth.
Set up your smoker for indirect cooking over very low heat (100°C to 130°C). Place the beans in a small aluminium drip pan.
Cook the bacon on a preheated barbecue or stovetop over direct medium heat, until crisp and golden. Roughly chop the bacon and add to the beans.
Pour one cup of the tangy barbecue sauce and ¼ cup of water over the beans and bacon and mix well. Once the smoker has reached the desired temperature, add 2 chunks of Weber Firespice Apple or Hickory wood (or a combination of both) to the charcoal.
Once the barbecue has started smoking, place the drip pan with the beans on the cooking grill, close the lid and cook over indirect very low heat for 3 hours. Stir the beans every hour.