• Preheat your smoker to 225 F

  (Or any temp between 200 F and 275 F if you have a different desired temp for something else you're smoking. The hot dogs will need slightly more time at 200, and slightly less time at 275)
• Remove the hot dogs from their packaging, don't pat them dry. Using a sharp knife, cut 4 diagonal slices into the hot dog, about ⅓ of the way through the thickness. Repeat in the opposite direction to create a crosshatch pattern, as pictured. Flip the hot dog over and score the other side as well. Repeat for all of the hot dogs.
  

For Dry Rub:

• Mix together your dry rub if you're making it now.
• Fully coat each hot dog in the dry rub. The rub should stick because the hot dogs are still a little wet.
  

For JBBQ Sauce:

• Pat the hotdogs dry, then coat all over in the Japaneses BBQ sauce.
  

Smoke the Dogs:

• Smoke until the hot dogs have opened up and are just starting to char, about 45 - 60 minutes. Flip them once about halfway through. If you're making the JBBQ dogs, brush a little more sauce on when you flip them. If the dry rub dogs look a little dry when you flip them, spray them with a little spray oil.
  

To Serve:

• Optional: Open up the hot dog buns and coat the insides with a little bit of softened butter. Set a pan over medium heat. Once hot, add the buns (butter side down) and toast until golden and crispy, about 1-2 minutes.
  
• Serve with your favorite dipping sauces (I like to use BBQ sauce, whole grain dijon, or ketchup). Try them with toppings like grilled onions, sauerkraut, relish, and chilies.