Smoked Hot Dogs
A traditional grilled hot dog can't be beat—or can it? Smoking hot dogs always turns out better; you get that deep, smoky flavor.
Equipment
- pellet grill
Ingredients
- Hot dogs
- Buns
- Butter
- Olive Oil
- Your favorite dark beer
Toppings (optional)
- Grain mustard
- Chopped raw yellow onion
- Sweet relish
- Coleslaw
- Sauerkraut
Instructions
Step 1: Prepare the hot dogs
- Remove hot dogs from the packaging.
- Gently carve slits into the hot dogs with a sharp knife.
- Submerge the hot dogs in the beer to soak in the flavor.
Step 2: Smoke the hot dogs
- Load the pellets and preheat the grill temperature to 300°F.
- Remove the hot dogs from the beer. Dry off excess beer with a paper towel. Lightly roll each hot dog in olive oil.
- Insert a temperature probe into the thickest point of the largest hot dog.
- Place hot dogs directly on the cooking grate.
- Smoke until an internal temperature of 140°F. This should take roughly half an hour to 45 minutes.
Step 3: Prepare the toppings
- Use this point in the smoking process to prepare any toppings you have.
Step 4: Grill the hot dogs & toast the buns
- When the hot dogs have an internal temp of 140°F, set the grill temperature to 375°F.
- Flip the hot dogs to ensure even grill marks on each side.
- When the hot dogs reach 160°F, rub melted butter on the inside of the buns and place on the grill grates for 2 minutes.
- Remove the buns & hot dogs from your pellet grill.
Step 5: Take the hot buns and coat mustards on the bottom.
- Place hot dogs into buns and cover with chopped onions or your favorite toppings.
- Serve straightway!