Start by removing the Spam from the can. Carefully slide it out onto a clean cutting board.

Using a sharp knife, make diagonal cuts on the Spam block, about ¼ inch deep. This crisscross pattern will help the smoke penetrate the meat better.

In a mixing bowl, combine brown sugar, paprika, garlic powder, onion powder, black pepper, kosher salt, and cayenne pepper. Mix them thoroughly until well combined.

Sprinkle the spice rub generously over the entire surface of the Spam block. Make sure to coat all the nooks and crannies with the flavorful rub. Let it sit for about 10 minutes to allow the flavors to meld.

While the Spam is soaking in the rub, preheat your smoker to 225°F (107°C). Make sure to follow your smoker's manufacturer instructions for lighting and temperature control.

Once the smoker reaches the desired temperature, it's time to add those wood chips for that smoky goodness. Soak the wood chips in water for about 30 minutes before using them to generate more flavorful smoke.

Place the Spam block directly on the smoker grates, and close the lid. Maintain the smoker temperature at 225°F (107°C) throughout the smoking process.

Smoke the Spam for approximately 2 hours, keeping an eye on it to ensure it doesn't overcook. You're looking for a rich, mahogany color on the surface.

If you want to add more smokiness, you can add soaked wood chips to the smoker during the first hour of smoking.

Once your smoked Spam has reached perfection, carefully remove it from the smoker and let it rest for a few minutes.