The trick is to smoke the meat and not make the meat smoke


  Date: January 23, 2011
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This recipe came in from left field in that I didn’t know I was going to make it 24 hours before I did. I saw a post on a BBQ message board about smoked baloney. Now I am not a big baloney fan so my mind immediately went to smoking SPAM. I don’t know where this came from since I hadn’t eaten a piece of SPAM in 25 years. I wanted to use a simple rub and where I was worried about the saltiness of the SPAM I wanted it to be sweet. I used equal parts brown sugar and mustard powder and a little cayenne pepper. I smoked the SPAM for 2 hours at 225 degrees using hickory smoke. At the midway point I sprayed it with some whiskey. I let the SPAM cool for 5 minutes and sliced it thin. Then it was back out to the grill where I fried up some eggs on the griddle, toasted the rolls and grilled the SPAM slices. The sandwich was assembled and finished off for 5 minutes using indirect heat in order to melt the cheese. This was one tasty sandwich. The smoked and grilled SPAM tasted like a kicked up version of bacon. The only thing I need to work on is the sandwich was a bit on the salty side. Next time I will use unsalted butter for grilling the rolls and eggs. If that doesn’t work I will try using low sodium SPAM. This sandwich is worth some trial and error to make a great thing better.
  Recipe Source:
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GS Website
My Own Concoction:
See the pictures to see how I made this.
Using CharGriller Smokin' Pro
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CG Smokin Pro
Direct & Griddle Grilled:
Using Kenmore Elite Gas Grill
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Kenmore Elite Gas Grill
  • 1/4 Sheet Pan S-S Cooling Rack
  • Kenmore Cast Iron Flat Top Griddle Grate
  • Fried Egg Cups
  • SR 19" Locking Tongs