I’ll be honest – when I first heard about smoking spam, I was skeptical. But I became a complete convert after trying this recipe at a friend’s backyard cookout. The smoking process transforms those familiar pink cubes into something completely different – crispy-edged bites with caramelized exteriors and tender, smoky centers.
They’re perfect for game day appetizers, breakfast alongside eggs, or whenever you need a crowd-pleasing, easy, and unexpected snack. The best part? Just cube, season, and let your smoker do the work.
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These seasoned cubes might look simple, but they pack serious flavor and have become one of my go-to crowd-pleasers. The brown sugar in the rub creates a beautiful caramelized crust, while the spices add savory depth that transforms the spam completely.
They’re great for tailgating, backyard parties, or adding protein to breakfast hash. Serve them as appetizers for game day, toss them into scrambled eggs, or add them to a charcuterie board for something unexpected.
Table of contents
What You’ll Need to Cook
- Spam
- Olive Oil
- Brown Sugar
- Smoked Paprika
- Garlic Powder
- Onion Powder
- Black Pepper
- Chili Powder
- Cayenne Pepper
- Salt
- Note: If you prefer convenience, substitute the homemade rub with 3-4 tablespoons of your favorite BBQ rub
How to Make Smoked Spam
Step 1: Prepare Your Smoker and Spam
Set your smoker to 225°F and allow it to reach temperature while you prepare the spam. This moderate temperature ensures the spam heats through without becoming tough while allowing sufficient time for smoke penetration. Remove the spam from cans and cut into uniform 1-inch pieces using a sharp knife.
Pat each piece completely dry with paper towels, removing any excess moisture or gel from the canning process. This step is crucial for achieving proper rub adhesion and developing the desired crispy exterior. Arrange the pieces on a large plate or cutting board, ensuring they don’t touch each other during preparation.
Step 2: Apply the Rub
Combine all rub ingredients in a medium bowl, whisking thoroughly to eliminate lumps and ensure even distribution. The mixture should be consistent in color and texture throughout. Taste the rub and adjust seasoning if needed, considering spam is already quite salty.
Drizzle the olive oil over the spam pieces and toss gently to coat each piece evenly. The oil should create a light coating that helps the rub adhere. Sprinkle the rub mixture over the oiled pieces and toss again, ensuring that the seasoning covers every surface. Allow the seasoned pieces to rest for 10-15 minutes while the smoker reaches temperature.
Step 3: Smoke
Place the seasoned spam pieces directly on the smoker grates with ½ inch spacing between pieces to allow proper smoke circulation—position pieces with the largest surface down for stability and better browning.
Smoke for 1.5 to 2 hours, checking every 45 minutes for even browning. Look for crispy, golden-brown edges and a caramelized crust from the rub. The internal temperature should reach 140°F for optimal texture. Avoid opening the smoker too frequently to maintain consistent heat and smoke.
Step 4: Final Crisping and Rest
During the final 30 minutes of smoking, monitor the pieces closely for the desired level of crispiness. The exterior should be firm to the touch and visibly caramelized. If additional crisping is needed, increase the temperature to 275°F for the last 15 minutes, watching carefully to prevent burning.
Remove the pieces from the smoker when they reach the desired color and texture. Allow them to rest for 5 minutes before serving, which helps the exterior maintain its crispiness while the interior remains tender. The brief rest also allows the flavors to settle and intensify.
How To Store Leftovers and Reheat
Cool the smoked spam pieces completely before storing in an airtight container. Refrigerate for up to 4 days, though they’re best within 2-3 days for optimal texture. For longer storage, freeze in a single layer, then transfer to freezer bags for up to 3 months.
When reheating, avoid the microwave, which creates a rubbery texture. Instead, reheat in a 350°F oven for 8-10 minutes or quickly sear in a hot skillet for 2-3 minutes per side to restore the crispy exterior.
My Favorite Wood Chips for This Recipe
Pecan Wood is my top recommendation. It delivers rich, nutty smoke that enhances spam’s umami qualities. It burns at moderate intensity and promotes excellent caramelization.
Apple Wood provides mild, sweet smoke that complements spam’s saltiness without overwhelming it. It burns cleanly and consistently for this shorter smoking session.
Cherry Wood offers a slightly stronger fruit flavor while creating a beautiful mahogany color. It balances well with the savory spice rub.
Hickory Wood: Classic BBQ flavor that pairs with robust seasonings, though use sparingly to avoid overpowering the spam.
Avoid mesquite wood as its intense smoke can overwhelm the balanced flavors in the seasoning blend.
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🍽️ Appetizers to Serve With Smoked Spam
- 0-400 Wings 🍗💥
- Grilled Jalapeño Poppers 🌶️🧀
- Smoked Beef Queso 🧀🔥
- Traeger Buffalo Chicken Dip 🌶️🧄
- Smoked Onion Bombs 🧅💣
- Bratchos (Bratwurst Nachos) 🌭🧀
Smoked Spam
Ingredients
- 2 cans 12 oz each spam, cubed into 1-inch pieces
- 2 tbsp olive oil
Spam Rub
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1 tsp chili powder
- ½ tsp cayenne pepper
- 1 tsp salt
Instructions
- Preheat smoker to 225°F and prepare wood chips
- Cut spam into 1-inch cubes and pat dry with paper towels
- Combine all rub ingredients in a bowl and mix thoroughly
- Toss spam pieces with olive oil, then coat evenly with rub
- Place on smoker grates with space between each piece
- Smoke for 1.5-2 hours until edges are crispy and caramelized
- Internal temperature should reach 140°F for optimal texture
- Rest for 5 minutes before serving
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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