Smoked Hot Dogs 2 Ways

Smoked hot dogs are an easy option to include when you're running your smoker! They are quick to prep, and only need about an hour to smoke, so they're ready much faster than most smoked meats. This recipe shows my two favorite ways to season them - with a dry rub (the most common), or in Japanese BBQ sauce. Both options are delicious, and I like to mix and match. Serve these tasty hot dogs in toasted buns and top with your favorite condiments!

The recommended smoking temp for these hot dogs is 225 F, but if you have other meats running in your smoker, it's okay to smoke these at a hotter or cooler temp. They should take about an hour at 225 F, so they will cook faster than that at 250-275, and slower at 200. I like to make these on my pellet grill, but you can use an offset smoker, electric smoker, or whatever you have. You can prepare these dogs on a gas grill or charcoal grill but they may come out with less of that delicious smoke flavor.

These make delicious leftovers, so I like to smoke some extra hot dogs and toss them in an airtight container in the fridge to enjoy later in the week. I just gently reheat leftover hot dogs in the microwave. If you're having a party, I always recommend smoking a little more meat than what you think your guest will eat to make sure you don't run out. Try these out at your next backyard bbq!

How to Smoke Hot Dogs:

(Scroll down to the recipe card at the bottom of the page for more detailed instructions and progress shots)

• Preheat a pellet smoker, or classic smoker, to 225 F (or really any temp between 200 and 275 F). Use any type of pellets or wood chips you prefer!
• Remove the hot dogs from their packaging, don't pat them dry. Using a sharp knife, cut 4 diagonal slices into the top of the hot dogs, 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.
• For dry rub dogs: Mix together your dry rub if you're making it now, then fully coat each hot dog in the dry rub. The rub should stick because the hot dogs are still a little wet.
• For JBBQ dogs: Pat the hotdogs dry, then coat all over in the Japaneses BBQ sauce.
• Place the hot dogs directly on the grill grates and 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.(If desired, you can use a meat thermometer to check the internal temperature and make sure the hot dogs reach 140 F, but since these are just hot dogs I usually skip that step.)
• 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.

Here's a comparison of how the two different options look after smoking!

FAQ

What temp to smoke hot dogs?

I suggest smoking these hot dogs at 225 F for about one hour. If you've got something else going in your smoker at a different temp, these dogs will do fine anywhere from 200 - 275 F, but you may need to adjust the cooking time.

How long to smoke hot dogs at 225?

At 225 F, smoked hot dogs should be ready in about an hour. Every smoke is a little different depending on your smoker, the other meats inside, and how much the smoker is opened, so pull the dogs off when they are just starting to char.

Are smoked hot dogs good?

Smoking makes for some of the best hot dogs! They're still just hot dogs, so they won't compete with something like a brisket, but they're such a simple recipe and the results have incredible flavor compared to a normal hot dog recipe.

What's the best type of wood for smoked hot dogs?

Really any wood is fine for smoking hot dogs, but hickory, cherry wood, or oak wood is a great choice.

What's the best type of hot dog to use?

I strongly suggest using a good hot dog brand, such as Ballpark (the extra cost is worth it). I have only tested this recipe with all beef hot dogs, but I'm sure you could use a classic hot dog or turkey dogs.

Key Tips - Smoked Hot Dogs

Smoke the hot dogs at whatever temp your other recipes call for.

• While 225 F is the suggested temp, these hot dogs are fine to throw in with whatever else you're smoking, anywhere between 200 F - 275 F, just adjust the cooking time accodingly.

Use whatever dry rub you have on hand.

• I included a recipe for my favorite simple brown sugar dry rub, but this will work with whatever rub you already have mixed up as well.

Serve on toasted buns!

• I like to serve these hot dogs on toasted buns. The best way to make them is to open the buns and coat them in a little bit of butter, then cook them for 1-2 minutes in a hot pan.

Serve with your favorite dips and hot dog toppings!

• Some good dips and toppings to consider are: ketchup, dijon mustard, barbecue sauce, yellow mustard, onions, chilis, sauerkraut, chili, and cheese! (My favorite toppings are dijon and sauerkraut!)
• If you want to serve this with a side dish, some great options are french fries, potato chips, smoked beans, mac & cheese, coleslaw, salad, or macaroni salad.

Dietary Restrictions

This dish is naturally Gluten-Free.

• Just make sure that your dry rub is gluten-free (the included dry rub recipe is gluten-free).
• If you're using JBBQ sauce, make sure you use the Gluten-Free variety.

This dish is naturally Dairy-Free.

A Note On Serving Sizes

Serving sizes are a very personal thing, which makes it difficult to choose a serving size that suits everyone. I've listed the serving size for this recipe as one hot dog on a toasted bun. Calorie counts are based on the products I used, and may vary by brand.

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