Step 1: Cut the peppers in half lengthwise and scrape out the veins and seeds. If using bell peppers, cut off the tops about 1/2 inch below the stems. Scrape out the veins and seeds, taking care not to puncture the bottoms.
Step 2: Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium heat. Add the onion, jalapenos, cilantro, cumin, and chile powder and cook until golden brown, about 4 minutes. Stir in the black beans, baked beans, hot sauce, and 2 cups of the cheese. Correct the seasoning, adding salt, pepper, and/or more hot sauce to taste. Spoon the bean mixture into the hollowed-out peppers. Sprinkle the remaining cheese on top, dividing it evenly among the chiles. Drizzle the remaining 1 tablespoon of olive oil over the cheese.
Step 3: Set up your grill for indirect grilling and preheat to medium. Add the wood chips to the coals or place in your gas grill’s smoker box. Alternatively, set up your smoker following the manufacturer’s instructions. Preheat to medium (300 degrees).
Step 4: Place the chiles in the center of the hot grill grate, away from the heat, or in your smoker. Cover the grill and cook the chiles until they are tender and the cheese is browned and bubbling, 30 to 40 minutes. Transfer the chiles to a platter or plates and serve at once.