Setup your smoker for cooking at about 225°F with indirect heat.
Note: I used pecan smoke but almost anything will work including hickory, apple, cherry, etc.
Once the smoker is pre-heated, remove the spam from the fridge and place it in the smoker.
Use a pan/rack to make it easy to move it to and from the smoker. A Weber grill pan or even a cooling rack will also work great.
At about the 1 hour mark, baste the top of the spam with my beer barbecue sauce (recipe below)
Mix barbecue sauce and beer until well blended.
30 minutes later, baste it again.
Once the spam has been in the smoker for 2 hours, it is finished.