Smoked Hot Dogs
Smoked Hot Dogs – Take your iconic summer favorite to a whole new level! Slather these smokey hot dogs in a tangy mustard and ramp them up with flavor-packed seasonings. You’ll love the smoky flavor of a true classic!
I had a few friends over for a cookout on the weekend. For a fun twist, I cooked all the meat in the smoker. Not surprisingly, the smoked hot dogs were hands down the superstars of the evening. People were lining up for seconds before they had finished their first one!
The best part is the smoker does most of the work in this recipe. That leaves you with more time for mingling and playing party games. Also worth mentioning is that smoked hot dogs are a great way to feed a crowd while saving your pocketbook. And it’s an easy and convenient way to take the humble hot dog from good to extraordinary!
Why Smoke Hotdogs?
I get it – it may seem silly to smoke hot dogs when grilling or boiling them is so easy. But I guarantee, once you start making hot dogs in a smoker, there’s no going back! Scoring the hot dogs and then smoking them adds an intense, smokey flavor you don’t get with grilling.
The slow cooking of the smoker also results in juicier, more tender dogs. And the seasonings provide a slightly crispy exterior and a satisfying crunch when you bite into them. All in all, it’s an unforgettable combination of flavors and textures!
Recipe Ingredients
- Hot Dogs – I love the deep flavor of all-beef hot dogs! That said, I sometimes go for a lighter and equally delicious option, such as chicken or turkey hot dogs!
- Yellow Mustard – This is optional, but I love the tang of mustard and the balance it gives to the rich hot dogs.
- Creole Seasonings – This optional spice delivers bold, smokey, tangy flavors.
How to Smoke Hotdogs
- Prep – Preheat the smoker (or pellet grill) to a temperature of 225-250°F (107-121°C). Remove hot dogs from the fridge, discard any wrappings.
- Score – Place on a board or hard surface. Use a sharp knife and score dogs by creating an x on the dogs. This is an additional step, but it helps the smoke and seasonings to deeply flavor the hot dogs.
- Season – Slather yellow mustard all over the hot dogs, then season with optional Cajun seasoning (I used homemade salt-free seasoning).
- Smoke – Place the hot dogs on the smoker’s grates, leaving some space between each dog for proper airflow and smoke circulation. Close the smoker’s lid and let it cook for approximately 45-60 minutes. The cooking time may vary depending on the size and thickness of the dog. (Internal temperature should be 140℉/60℃.)
- Rest – Once the hot dogs are done, take them out of the smoker and let them rest for a few minutes.
- Serve the smoked dogs on hot dog buns, accompanied by your favorite toppings and condiments such as onions, mustard, ketchup, and sweet relish.
Recipe Variations
- Mustard Swap – Replace yellow mustard with Dijon for a spicier, tangier flavor. If you want a milder flavor, honey mustard works well.
- Bacon Dogs – Wrap the seasoned hot dogs in bacon before smoking to amp up the taste and texture!
- Seasoning Swap – I love the complexity of flavors in Creole seasoning, but if you want to use your favorite BBQ seasoning, go for it! Or you can customize it with your favorite herbs and spices.
- Saucy – Replace the mustard and seasonings with your favorite BBQ sauce. Remember to wait until 30 minutes into the smoking process to apply the BBQ sauce so caramelizes without burning.
- Grilled Hot Dogs: Clean the grill grates and lightly oil them. Preheat your gas or charcoal grill, and put on the dogs (or sausage) over indirect heat when ready. Grill for about 10 minutes for regular dogs and 15 minutes for the monsters.
Tips and Tricks
- If you’re using a spice blend, remember that hot dogs already contain a good amount of salt. Avoid any seasonings with salt and go easy on the additional spices to not overpower the hot dog.
- Choose high-quality hot dogs that are made from real meat and minimal additives. Better hot dogs will result in a tastier end product.
- An aluminum water pan with water on the lower rack of the smoker will keep your hot dogs from drying out and stabilize the smoker’s temperature. You can also put it on the same rack on the opposite side of the smoker as the hot dogs.
Make-Ahead Instructions
Prep time for this recipe is only 10-15 minutes, making it perfect for game day! But if you want to smoke them ahead and heat them up quickly on the grill, go for it. You can smoke them a day or two beforehand.
Serving and Storage Instructions
These beauties are divine fresh out of the smoker, loaded with all my favorite toppings, such as ketchup, mustard, and sweet relish! If my last cookout was any indication, leftovers will be minimal! 😉
If you have leftover hot dogs, refrigerate them in a Ziploc bag or airtight container for up to five days. And yes, they freeze well! Put them in a freezer-safe bag and freeze them for up to two months.
Heat them on a baking sheet in the oven for 5-10 minutes at 350℉/177℃. You can also nuke them for a few seconds in a microwave or heat them in a skillet on the stovetop.
FAQs
Of course! Vegan hot dogs are absolutely delicious with the added smokey flavor. Have you ever tried a grilled carrot cut to the same size as a hot dog? Yum!
I use what I have on hand. Which is usually apple, cherry, or oak, or a combination of a couple of them. But if you prefer hickory or pecan – go for it!
The seasonings add extra flavor and a crispy finish to the dogs. However, you can smoke flavor is great without any seasonings. I won’t judge! 😉
What to Serve With Smoked Hotdogs
A few backyard cookout essentials include juicy smoked burgers. But I love them with grilled zucchini and potato wedges. And, of course, a mouthwatering smokey mac and cheese is always welcome.
More Fun Cookout Recipes to Try
Conclusion
Instantly elevate your next cookout with this juicy, out-of-this-world-delicious smoked hot dog recipe. Have you tried it yet? Then pin it on Pinterest!😍
Smoked Hotdogs
Ingredients
- 12-16 all-beef hot dogs
- 1-2 tablespoons yellow mustard optional
- 1-2 tablespoons Creole seasoning or Cajun seasoning (optional)
- 12-16 hot dog buns
Instructions
- Preheat the smoker to a temperature of 225-250°F (107-121°C).
- Remove hotdog from the fridge, discard any wrappings.Place on a board or hard surface.
- Use a sharp knife and score dog by creating an x on the dogs , this is an additional step but it helps in allowing the smoke and seasonings to deeply flavor the hotdogs.
- Slather yellow mustard all over the hot dog , then season with cajun seasoning, I used homemade salt free seasoning (see notes), optional step.
- Place the hot dogs on the smoker's grates, leaving some space between each dog for proper airflow and smoke circulation.
- Close the lid of the smoker and let it cook for approximately 45-60 minutes. The cooking time may vary depending on the size and thickness of the dog.
- Once the hot dogs are cooked , remove them from the smoker and let them rest for a few minutes .
- Serve the smoked hot on hot dog buns, accompanied by your favorite toppings and condiments such as onions, mustard, ketchup, and /or sweet relish.
Notes
- If you’re using a spice blend, remember that hot dogs already contain a good amount of salt. Avoid any seasonings with salt and go easy on the additional spices to not overpower the hot dog.
- Choose high-quality hot dogs that are made from real meat and minimal additives. Better hot dogs will result in a tastier end product.
- An aluminum water pan with water on the lower rack of the smoker will keep your hot dogs from drying out and stabilize the smoker’s temperature. You can also put it on the same rack on the opposite side of the smoker as the hot dogs.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
