These smoked hot dogs are scored and then tossed in some spices before being smoked, giving them incredible flavor. The are unique and quick to prepare.
When it comes to a smoker, the options are endless - from smoked pulled chicken to smoked pork butt to smoked lobster tails to smoked carnitas to crispy smoked chicken wings.
But hot dogs? If you're questioning it, you shouldn't be. You still get that lovely char from hot dogs on the grill, but an additional smoke flavor that is hard to top.
Why This Recipe Works
- Simple - with some beef hot dogs and spices that you have at home, you can easily whip these smoked hot dogs up.
- Flavorful - by adding some spices and scoring the hot dogs to get more smoke flavor, you get a hot dog unlike any other.
- Party food - as with anything on the grill/smoker, these hot dogs are perfect for an outdoor party with friends or family.
Jump to:
Ingredient Notes
- Hot dogs - use your favorite beef hot dogs. This recipe also works for bratwurst or sausage
- Seasonings - for these hot dogs, I like to add some seasonings to add additional flavor. You can skip this but it really makes a difference.
- Buns - a quality hot dog bun helps with the flavor.
- Toppings - use your favorite toppings like mustard, ketchup, cheese, pickles, relish, etc...
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Cut crosshatches on the skin of the hot dog and mix together the seasoning spices in a bowl.
Toss the hot dogs in the spices and smoke at 250°F for an hour or until done.
FAQs
Since you are only smoking the hot dogs for 45 minutes or so, you need a stronger wood like hickory, mesquite or oak.
This recipe is for 8 smoked hot dogs but you can scale up to as many that can fit in your smoker.
You smoke to temperature, not time. You want to cook until they reach 155°F. If you like extra char, you can increase to 400°F the heat and cook for another couple minutes.
This is where you might get into arguments with people as everyone has their opinion. Some options include:
• Mustard
• Ketchup
• Onions
• Relish
• Sauerkraut
• Pickles
• Chili
• Cheese
You can keep in an airtight container in the fridge for 3 days. When reheating, place in the oven at 350°F for 5-10 minutes or until warmed through.
Side Dish Options
Since a hot dog is a handheld meal, I like sides that use your hands as well, but there are plenty of options. Some include:
- French Fries
- Coleslaw
- Crispy Roasted Potatoes
- Onion Rings
- Corn on the Cob
- Oven Baked Sweet Potato Fries
Equipment
The type of equipment you use can have a big impact on the flavor of the hot dogs. Since this is a smoked recipe, you need to impart some smoked flavor. You have a few different options, including:
- Pellet grill - my favorite as I love the simplicity and flavor.
- Charcoal grill - you can use indirect heat and add some wood chips to the charcoal to create that smoke flavor.
- Smoker - whether it is electric, gas or charcoal, any of them will work to make a great dish.
Pro Tips/Recipe Notes
- Use two wooden spoons to help from scoring too far into the hot dog when doing the crosshatches on the skin.
- Use a strong wood like hickory, mesquite or oak to smoke the hot dogs.
- If you're short on time, you can smoke at 350°F for about 15-20 minutes, but you'll have less smoke flavor.
- Leftover hot dogs can be cut up and put in mac and cheese or another casserole-type dish.
Other Smoked Recipes
If you’ve tried these smoked hot dogs or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Smoked Hot Dogs
Ingredients
- 8 hot dogs
- 1 tablespoon paprika
- 2 teaspoon garlic powder
- 1 ½ teaspoon sea salt
- 1 teaspoon onion powder
- ½ teaspoon ground mustard
- ½ teaspoon black pepper
- 8 hot dog buns
- toppings - cheese, lettuce, tomato, onion, mustard, ketchup etc...
Instructions
- Preheat smoker to 250°F. Use a knife to cut crosshatches on the skin of the hot dogs.
- Mix together the seasoning spices in a bowl and season hot dogs liberally with it.
- Place the hot dogs in the grill and smoke for an hour or until the internal temperature reaches 155°F.
- Serve on a hot dog bun and top with your favorite toppings.
Notes
- Use two wooden spoons to help from scoring too far into the hot dog when doing the crosshatches on the skin.
- Use a strong wood like hickory, mesquite or oak to smoke the hot dogs.
- If you're short on time, you can smoke at 350°F for about 15-20 minutes, but you'll have less smoke flavor.
- Leftover hot dogs can be cut up and put in mac and cheese or another casserole-type dish.
Leave a Reply