Pulled pork really lends itself to making ahead and is a favorite of mine, as are beans, if I want to relax and spend some time with a group instead of cooking.
Depending on quantities and especially if you have someone to help, the microwave oven can be a great tool to reheat things like PP or beans. Use a big bowl and make a hollow in the food or use a low sided baking dish with the goal being to have an even layer. Since you can stir those things as they warm up you can use a higher energy level than reheating something solid and things can go pretty quick.
Maybe you could start cooking the beans in the smoker and finish them in the oven. That way they'd have the smoke flavor you want and you'd be able to use the oven or microwave to reheat them. With the water in the pan trick you can reheat over stove burners too with moderate settings.
For pulled pork, especially for a lot of it, I usually start with smoking them for about 4-5 hours and move it to a large covered roasting pan to finish in a low oven. That way I can save the juices that would have wound up evaporating away or dripping into the bottom of the smoker and you'd be surprised how much there will be. The finer you shred the meat the more protein you will expose and the more liquid it can hold. If you take the accumlated juices and defat them you can then stir most or all of it back into the shredded meat which results in a more flavorful and much moister product. We've done informal blind taste tests among family, friends and folks at the local sportsman's club and the moister pork is a consistant winner. Folks don't feel the need for as much sauce and they get a better taste of the meat, smoke and spice. It doesn't hurt that you have more PP to serve either. We use just enough sauce to moisten the PP after shredding and put out sauce on the side. Most folks don't ever reach for it.
Slaw is another good make ahead item and having some for folks to use on their sandwich if desired can add variety to a simple menu with little effort and is easy to serve.
I've never frozen baked beans but PP freezes wonderfully so don't worry about leftover pork. Even though it's mostly just Nancy and me I usually do 5 large butts when doing PP and vacuum pack it in meal sized bags. For large groups I've also used Lisa's (vacuumsealersunlimited.com) premium gallon bags and pressed the PP into an even layer after sealing. When frozen or refrigerated, reheating them is as simple as dropping them a big pot of hot water for a few minutes as needed. They can also be microwaved if you make a small cut in the bag first. Reheating in a vacuum bag works for beans, too.
I hope all this rambling helps. Now for your new smoker you can go down to the surplus turn in yard and get one of the those big steel cans they ship truck engines in and.....