I seem to go thru a lot of lunch meat. Since I got my slicer I have been buying the hams that come in blocks or sometimes they look kind of like a football. They are all precooked and I would guess pressed. Same with turkey. I like them, as is, but I was thinking of trying to get more smoke flavor into them. Anyone like to comment? I'm wondering if it would penetrate much? Take them up to about 140 145 or so.