Smoked SPAM Fries 

Even if you’re not a fan of SPAM, you are going to love these Smoked SPAM Fries. They are salty, sweet, and smoky. 

These SPAM fries are quick and easy to whip up on the smoker in about two hours. They’re a great snack while you’re waiting on a brisket or pork butt to finish, but they also make a good BBQ snack for cookouts and parties as well. 

Smoked SPAM fries

You might have come across bloomin spam, but I think fries is the best way to smoke spam. You can get a more even coating of seasoning on each fry, and they’re easier to dip and snack on.

Ingredients you’ll need

• SPAM – I used the classic flavor, but any flavor you like will work. You can also opt to use the low-sodium version if you want to watch your salt intake. 
• BBQ seasoning – Any BBQ rub will work. I recommend something with a touch of sweetness and spice. 
• BBQ sauce – optional, but I like to serve my SPAM fries alongside BBQ sauce for dipping to add a little extra flavor. 

What is SPAM? 

SPAM is essentially ground pork mixed with ground ham, then seasoned and salted to make it shelf-stable in a can.

It gained popularity during World War II, as it was included in the rations provided to Allied soldiers. It’s shelf-stable and doesn’t require refrigeration, so it was a perfect ration for wartime. 

Over 100 million pounds of SPAM were consumed during the war, and it continued to gain popularity worldwide as an easy and inexpensive substitute for fresh meat. 

How to make smoked SPAM fries

1. Prep

Crack open your cans and remove the SPAM from the tin.

Cut the SPAM lengthwise, then slice each piece into “fries” about ¼“to ½” thick.

2. Season 

Season your SPAM with your favorite BBQ rub to give it extra barbecue flavor.

I’ve seen some people add mustard as a binder when they smoke SPAM, but I find that the canned meat already has enough moisture that a binder is unnecessary. In my experience, the seasoning doesn’t have an issue sticking. 

3. Smoke

Preheat your smoker to 250°F.

For this recipe, I used my Grilla Grills OG along with Bear Mountain BBQ Gourmet BBQ pellets. Any pellet blend or wood will work. You can also make them on a gas grill or a charcoal grill, as long as it can maintain a steady temperature of around 250°F for about two hours. 

You can transfer your SPAM fries to a wire rack or place them directly on the grates of your smoker. Then, shut the lid and let them smoke. 

After about 1½ – 2 hours, they should be nice and crispy on the outside, and you’ll know they’re ready to enjoy. 

I like to serve them with BBQ sauce on the side for dipping, but they would be great dipped in ranch or blue cheese as well. 

Easy appetizers

• Smoked Hot Onion Dip
• Smoked Brie with Cranberry Sauce
• Grilled Garlic Shrimp Skewers
• Bacon Wrapped Brats