"First, warm up your smoker to around 225 degrees Fahrenheit while you prep the hot dogs. Second, be sure to score an "x" pattern into your hot dogs so they don't burst in the smoking process. It should take between 45 and 60 minutes, depending on your desired level of char."
"The end result will be a batch of hot dogs that are teeming with smoky flavor and mouthwatering texture. Try this with your favorite brand and style of hot dogs, from all-beef varieties to those made with pork or chicken and even plant-based versions. This makes a great addition to outdoor cookouts and a total upgrade to traditionally grilled weenies."
"Serve chopped up smoked hot dog "burnt ends" as an appetizer alongside a tangy dipping sauce. Even on their own or in a pillowy bun is a great way to enjoy a batch of smoked hot dogs. You can also try setting the smoked hot dogs out on a grazing board filled with other favorite smoked meats and complementary barbecue or dipping sauces."
"If you don't happen to have outdoor smoking equipment, there are ways to use your oven as a smoker to make these fabulous franks. A little culinary creativity will go a long way."
Warm a smoker to around 225°F and prep fully cooked hot dogs. Score an “x” pattern into each hot dog to prevent bursting during smoking. Smoke for 45 to 60 minutes, adjusting time for the desired level of char. The result is hot dogs with smoky flavor and a mouthwatering texture. Use different hot dog types, including all-beef, pork or chicken, and plant-based varieties. Serve smoked hot dogs chopped as “burnt ends” with tangy dipping sauce, or enjoy them on their own or in a bun. Arrange them on a grazing board with other smoked meats and complementary barbecue or dipping sauces. If no smoker is available, use an oven as a smoker with culinary creativity.
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