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    You Are Here: Home → Smoked

    Smoked Hot Dogs

    July 2, 2022 | Updated July 16, 2022 by Ryan Leave a Comment

    109 shares
    Jump to Recipe Print Recipe
    close-up of scored smoked hot dogs on grill
    smoked hot dogs on grill

    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.

    smoked hot dogs on grill

    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:
    • Why This Recipe Works
    • Ingredient Notes
    • Step-by-Step Photos
    • FAQs
    • Side Dish Options
    • Equipment
    • Pro Tips/Recipe Notes
    • Other Smoked Recipes
    • Smoked Hot Dogs
    overheat shot of ingredients for smoked hot dogs

    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.

    process shots of scoring hot dogs and making spice mix

    Cut crosshatches on the skin of the hot dog and mix together the seasoning spices in a bowl.

    process shots of tossing hot dogs in spices and smoking

    Toss the hot dogs in the spices and smoke at 250°F for an hour or until done.

    FAQs

    What Type of Wood Should I Use?

    Since you are only smoking the hot dogs for 45 minutes or so, you need a stronger wood like hickory, mesquite or oak.

    How Many Hot Dogs Does the Recipe Make?

    This recipe is for 8 smoked hot dogs but you can scale up to as many that can fit in your smoker.

    How Long Do I Smoke the Hot Dogs?

    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.

    What are the Best Toppings?

    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

    How Long Will Hot Dogs Last?

    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.
    close-up of scored smoked hot dogs on grill

    Other Smoked Recipes

    • smoked burger on white plate
      Smoked Burgers
    • overhead shot of smoked shrimp with lemon on white plate
      Smoked Shrimp
    • smoked pork tenderloin sliced on wood cutting board
      Smoked Pork Tenderloin
    • close-up of smoked boneless chicken thighs on wood board
      Smoked Boneless Chicken Thighs

    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 on grill
    Print Recipe
    5 from 2 votes

    Smoked Hot Dogs

    These smoked hot dogs are scored and then tossed in some spices before being smoked, giving them incredible flavor.
    Prep Time5 mins
    Cook Time1 hr
    Total Time1 hr 5 mins
    Course: Sandwich
    Cuisine: American
    Servings: 8 hot dogs
    Calories: 177kcal
    Author: Ryan Beck

    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.

    Nutrition

    Serving: 1g | Calories: 177kcal | Carbohydrates: 2g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 35mg | Sodium: 1076mg | Potassium: 34mg | Fiber: 0g | Sugar: 0g
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

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