There’s an ongoing debate in the meat-smoking community about which kind of wood is best for what meat. Hickory, oak, maple, pecan — all of these woods are said to impart a wonderful, characteristic flavor to your meat that you just can’t get using something like liquid smoke.

Anyway, this guy just threw all that out the window and decided to smoke his steak with cigarettes.

Did it work? Depending on your definition of “work,” yes. The steak was cooked, but his disgust at the taste of the thing is palpable.