These Smoked Hot Dogs are juicy, lightly charred, and have the best smoky flavor. They require minimal prep, are great for backyard BBQ's, and can be topped however you like.
12hot dogsI use Koegels which are 100% beef and pork franks.
12hot dog buns
condiments*
Instructions
Remove the hot dogs from the refrigerator and allow them to sit at room temperature for an hour.
Preheat smoker to 250 °F, fill hopper with wood pellets, and add water to the water pan.
Using a sharp knife, score the hot dogs lengthwise and at 1/4 depth of the hot dog. Be careful to not cut all the way through the hot dog.
Place the hot dogs sliced side down on the smoker's rack and smoke for 60 to 90 minutes. The hot dogs reach an internal temperature of 155 °F.OPTIONAL: Place hot dog buns in the smoker for 5 to 10 minutes to slightly warm them.
Remove the smoked hot dogs and buns from the smoker.
Place hot dogs in buns and serve with desired condiments.
Video
Notes
Storing Information
Refrigerated, in an airtight container or reusable gallon bag, for up to 7 days.
Frozen, in an airtight container or reusable gallon bag, for up to 3 months.
Reheat in the microwave or on the stove top until warmed through. They are also great eaten cold and right out of the refrigerator.
Condiments and Toppings:
Basic condiments like ketchup, mustard, mayonnaise, relish, onion, and cheese slices.