Preheat the smoker to 275 degrees F. Soak the wood chips in a bowl of water.

Heat a large saute pan over medium heat. Add the olive oil and onion, bell pepper and celery.

Cook until softened and the onion is clear. Add the garlic and cook for one minute more.

Place the onion mixture along with the water and the rest of the ingredients for the red beans (except for the hot dogs, green onion and parsley) in a large aluminum pan and mix well.

Put the pan on the middle rack of the smoker and add the drained wood chips to the smoker box.

Set the timer for two hours and close the door. Leave the vent on top barely open.

About a half hour before the beans are done, stir in the hot dogs.

Cook the rice in the chicken broth according to package and set aside with a lid covering it to keep it warm.

After two hours of smoking, take the beans out of the smoker and turn it off. Remove the ham hock chunks and discard or save for freezing to use in another dish. Remove the Bay leaves and thyme bundles and discard.

Place about 2 cups of the beans in a small bowl or sauce pan and mash with a potato masher. Add them back to the red beans and stir well.

Ladle the red bean mixture into serving bowls. Add a half cup of rice to the center of the bowl and top with the green onions and parsley for garnish. Serve immediately.

The red bean mixture will freeze well for use at a later time. The cooked rice is also great for freezing as well.