These Smoked Hot Dogs are an easy cookout favorite. They are seasoned with a smoky BBQ flavor and slow smoked to perfection. With just 4-ingredients and 4 easy steps, these hot dogs will be flying off the platter in no time!
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Summertime allows me to spend some of my favorite moments with my family. We spend a lot of time outside by the pool, grilling and trying out new techniques on the smoker. And what better way to feed a large crowd than with hamburgers and hot dogs!
If this smoked hot dog caught your eye, you've got to try out the Smoked Hamburgers and Bacon-Wrapped Hot Dogs. They do NOT disappoint!
Reader Review: "Crosshatching the hot dogs was the perfect way to catch more smokiness and flavor. Thanks, Tim!" - Marcus
Why You'll Love This Recipe
- It's Easy! You only need a few items and these hot dogs don't have to be babysat. You set them, coat them and wait.
- Feeds a Crowd. Let's face it. Groceries aren't cheap. But hot dogs are! When you have a crowd to feed, throwing seasoned hot dogs on the smoker is a win!
- Minimal Toppings Needed. Let the smoker do the work. These are best served as is, but also go great with mustard.
Equipment
- Flint and Flame Knives - To cut a good crosshatch cut, use a sharp knife. These knives are my favorite!
- Smoker - I've been using this Pit Boss Navigator for sometime now, and it's been a game changer. The rapid ignitor gets things going quickly!
- Slot Dog - If you're in a hurry, this makes crosshatching those hot dogs a LOT easier.
Ingredients
- Hot Dogs: Use a high quality all-beef hot dog or pork franks. They do not have to be thick.
- Hot Dog Buns: Standard buns work well, but we love using a sweet Hawaiian hot buns for this recipe.
- BBQ Seasoning: I use one that has brown sugar in it to pull out a sweet smoky flavor.
- BBQ Sauce: Do not use a vinegar based sauce. Choose a thicker one so that it sticks to the hot dog as a binder.
Tim's Tip: If you're using thicker hot dogs, slice deep enough into the hot dog so the smoke can still penetrate throughout.
Instructions for Smoked Hot Dogs
1. Prep - Preheat smoker to 250°F.
2. Scoring Hot Dogs - Use a Slot Dog or a sharp knife to cut a crosshatch pattern into the hot dogs. Do this on the top and bottom of each one.
3. Season - Coat each hot dogs with BBQ sauce and then heavily season with pork rub (or BBQ rub).
4. Smoke Hot Dogs - Smoke hot dogs for 1 hour. At the 30 minute mark, flip the hot dogs and lightly brush them with BBQ sauce.
Substitutions and Variations
- Sauce Swap - Instead of using BBQ sauce, use yellow mustard for a binder.
- Seasonings - Use a dry rub that you know you'll love! I've used flavors like a smokehouse maple, a honey garlic, and even an all-purpose rub.
Cooking Tips
- Don't skip the scoring. This is the secret to good smoked hot dogs. The scoring allows more smoke to penetrate through the hot dog. Don't forget to do both sides!
- Don't rush it. Although hot dogs can be smoked in 45 minutes, I like to do the full hour to make sure all the smoke gets in.
- Choosing your pellets. If using a pellet grill, use hickory or mesquite pellets for a more savory bite.
What to Serve with Smoked Hot Dogs
Since hot dogs are normally served to bigger groups, we like to serve them with hearty side dishes like pasta salads or chilled sides like a traditional coleslaw for a hot summer day.
Toppings
- Condiments - Mustard and Ketchup
- Veggies - Sauerkraut, Relish, Onions, Jalapeños, Coleslaw, and/or Dill Pickles
Storage
Refrigeration: In an airtight container, hot dogs can be refrigerated for up to 4 days.
Freezing: If vacuum sealed, hot dogs freeze well for up to 2 months. Thaw out in the fridge overnight before reheating.
Reheating: Best if reheated in an air fryer or placed back on the smoker until fully heated through.
FAQs
Keep the temperature of the smoker low and don't rush the process. If you have a thin hot dog, baste them with BBQ sauce twice throughout the smoke time.
Most hot dogs are already cooked. You're simply heating them up on the smoker to give them that tasty smoked flavor. Look for a darker, brownish tint in your hot dogs, as seen above.
More Hot Dogs
- Bacon-Wrapped Hot Dogs
- Chili Cheese Hot Dogs
Made this recipe? Let me know!
Recipe
Smoked Hot Dogs
Equipment
- Smoker or Pellet Grill
Ingredients
- 4 Hot Dogs
- 4 Hot Dog Buns
- 1 tablespoon BBQ Rub or Pork Rub
- 2 tablespoon BBQ Sauce or mustard
Instructions
- Prep - Preheat smoker to 250°F.
- Scoring Hot Dogs - Use a Slot Dog or a sharp knife to cut a crosshatch pattern into the hot dogs. Do this on the top and bottom of each one.4 Hot Dogs
- Season - Coat each hot dogs with BBQ sauce and then heavily season with pork rub (or BBQ rub).2 tablespoon BBQ Sauce, 1 tablespoon BBQ Rub or Pork Rub
- Smoke Hot Dogs - Smoke hot dogs for 1 hour. At the 30 minute mark, flip the hot dogs and lightly brush them with BBQ sauce.4 Hot Dog Buns
Notes
Cooking Tips
- Don't skip the scoring. This is the secret to good smoked hot dogs. The scoring allows more smoke to penetrate through the hot dog. Don't forget to do both sides!
- Don't rush it. Although hot dogs can be smoked in 45 minutes, I like to do the full hour to make sure all the smoke gets in.
- Choosing your pellets. If using a pellet grill, use hickory or mesquite pellets for a more savory bite.
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