Preheat smoker to 225ºF with lid closed.

Place the diced bacon in a cold 12" cast iron skillet and turn on a medium heat. Once the fat begins to render after 4-5 minutes, add the onion, poblano, and garlic. Cook for another 4- 5 minutes until the veggies are soft and just starting to brown.

Add the crushed tomatoes and scrape any crispy bits off the bottom of the skillet. Cook for 30-60 seconds until sizzling.

Add the pinto beans, cumin and oregano, and bay leaves. Stir everything together and add about a cup of broth to create a thin consistency.

Smoke the beans for 3 hours, stirring and scraping the sides of the skillet occasionally. The finished beans should be tender with a creamy broth. (If the beans get too thick/dry early in the cook, add more broth and continue smoking.)

Remove the bay leaves before serving and top with queso fresco/cilantro, if desired.