Smoke time for Spam?

[Smokin Don]

Tailfeathers and Two Pockets said to throw some Spam on to smoke. I am doing BBRibs Sun. at 250 for 5 hours. I got a can of Black Pepper Spam to smoke, how long do you recommend to smoke it. I am thinking 2 to 3 hours. Don

[tailfeathers]

I'd say 2 hours would be plenty, it soaks up smoke pretty good. Might even try an hour and a half for the first time. You can always go longer next time if you don't get the level you are looking for. I'm not a fan of overly powerful smoke flavor. What kind of wood are you going to use? That could make a difference as well. If mesquite or hickory I'd go with less time than a milder wood.


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[drholly]

Cowgirl - I hope this is ok, but these folks need your wisdom....

http://cowgirlscountry.blogspot.com/2009/05/smoked-spam.html

Jeannie Cowgirl is my go to person for ANYTHING cooked outdoors!

[tailfeathers]

Cowgirl - I hope this is ok, but these folks need your wisdom....

http://cowgirlscountry.blogspot.com/2009/05/smoked-spam.html

Jeannie Cowgirl is my go to person for ANYTHING cooked outdoors!

I think I'll try something along these lines next time. I just took it out of the can and slapped it on a rack. It was good but these look better!


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[drholly]

Cowgirl - I hope this is ok, but these folks need your wisdom....

http://cowgirlscountry.blogspot.com/2009/05/smoked-spam.html

Jeannie Cowgirl is my go to person for ANYTHING cooked outdoors!

I think I'll try something along these lines next time. I just took it out of the can and slapped it on a rack. It was good but these look better!


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She is the BOSS!

[smokeasaurus]

Spam and Smoke are two of my favorite "S" words in the whole world 

[Smokin Don]

Thanks all and I think I'll go with Jeanie, thanks David she is a good source!!! Don

[africanmeat]

Good luck .

[TentHunteR]

Cowgirl - I hope this is ok, but these folks need your wisdom....

http://cowgirlscountry.blogspot.com/2009/05/smoked-spam.html

Jeannie Cowgirl is my go to person for ANYTHING cooked outdoors!

Jeanie is awesome!  She's the one who turned me onto smoked spam about five or so years ago.

I like to use Spam Lite (lower sodium), Lay it on it's side and cut a criss-cross pattern (just like Jeanie shows in her post).  When it's most of the way cooked I top it with some brown sugar/cayenne mix and spritz with some Kentucky Bourbon.

The pit temperature isn't all that critical. Anywhere between 225° - 350° will work, and you will know when it's ready because it opens up.  I often just throw it on while something else is cooking.


We've had folks who swear they can't stand Spam try this and then can't get enough!