This simple smoked hot dog recipe brings out the best in pork hot
dogs!
What's unique about my smoked hot dog recipe?
I grew up in Rochester, NY, so I prefer to use natural casing hot
dogs from Zweigle's. The casings help keep water out and flavor in
and give hot dogs their "pop". The casing chars and splits open when
the hot dog is smoked!
A simple recipe to cook smoked hot dogs.
Smoked hot dogs are easy to make and bring a unique flavor to
your summer picnics.
Step 1 - Prep your smoker: If you're using
a charcoal smoker, light the charcoal and let it burn until it turns
gray. For propane smokers, preheat the unit according to the manufacturer's
instructions. Add your wood chips or pellets to the smoker box.
Step 2 - Preheat the smoker: Bring the smoker
to a temperature of around 225°F. This low and slow cooking temperature
will allow the hot dogs to absorb the smoky flavor.
Step 3 - Prepare the hot dogs: You can
leave them as they are or score them lightly with a knife in a
crosshatch pattern to help the smoke penetrate. You can also
brush them with a thin layer of oil and your favorite BBQ rub
for added flavor.
Step 4 - Smoke the hot dogs: Place the prepared
hot dogs directly on the smoker grates or use a grilling basket
to keep them from rolling around. Close the smoker's lid and let
the hot dogs cook in the smoke for about 1 hour, depending on how
smoky you want them to be.
Step 5 - Monitor the temperature: Keep an eye
on the internal temperature of the hot dogs using a meat thermometer.
The hot dogs are safe to eat when they reach an internal temperature
of 160°F.
Step 6 - Serve and enjoy: Once the hot dogs
are cooked, remove them from the smoker and let them rest for a
few minutes. Serve them in buns with your favorite condiments and
toppings.
Pork it up! Try wrapping the dogs with a slice of cooked
bacon and pair with your favorite BBQ sauce.
Why smoked hot dogs?
Hot dogs are great for backyard summer cookouts. They are easy
to cook, and can be eaten with one hand while playing cornhole.
In this recipe, I add a smoky twist to one of America's favorite grilled
food. Smoking the hot dogs adds a unique flavor and a satisfying
crispiness to the bite you don't get by boiling or pan-frying. Add
some delicious toppings, and you've got an unbeatable snack.
Hot dogs are typically made from a mixture of beef, pork, chicken,
along with various spices in a natural casing. Keeping in the spirit
of this website, I'll focus on using hot dogs made with pork. Cooking
them using wood smoke creates a unique flavor.
And it's one of the least expensive foods to smoke!
Flavorful Franks: Smoking infuses hot
dogs with a rich, smoky flavor. The wood used for smoking creates
unique tastes which can complement a hot dog's natural flavors.
Tasty Texture: Smoking also changes the
texture of hot dogs. The outer casing become slightly crispy at
the same time, the interior retains moisture.
Mix It Up! Smoking hot dogs offers you
a chance to mix-it-up and experiment with various smoky flavors.
Smoked hot dog FAQ
Q: Can you smoke pork hot dogs? A: Absolutely!
Smoking hot dogs made from pork adds a delightful smoky flavor, providing a unique
twist to the traditional grilling.
Q: How long does it take to smoke hot dogs?
A: Smoke pork hot dogs at 225 degrees for approximately one hour.
Smoked hot dogs are done when their internal temperature reaches 160
degrees.
Q: Are smoked hot dogs good? A: Yes, they're
tasty! Smoking imparts a delightful smokiness that enhances the
overall flavor of the dogs.
Q: Do you need to season hot dogs before smoking?
A: Seasoning is optional for this recipe. Keeping it simple results
in deliciously smoked hot dogs without additional dry rubs or BBQ
sauce.
Q: What pellets or wood chips are best for smoked hot
dogs? A: Choose from hickory, oak, pecan, or mesquite
for smoking hot dogs, each adds a unique flavor.
Simple ideas for leftover smoked hot dogs.
If you have leftover dogs, they are great for making quick meals
the next day or two. Here are a few ideas to get things cooking:
Hot Dog Fried Rice:
Chop the leftover hot dogs into small pieces.
Sauté diced vegetables (peppers, carrots, peas, and corn) in
a pan with oil.
Add cold-cooked rice and chopped hot dogs to the pan. Stir-fry
and mix well.
Season with soy sauce, garlic powder, and black pepper.
Push the rice to one side of the pan and crack an egg into the
space.
Scramble the egg and mix it into the rice mixture.
Hot Dog Pasta Salad:
Cook pasta according to the instructions and let cool.
Slice leftover hot dogs into bite-sized pieces and combine them
with the cooled pasta.
Add chopped vegetables like tomatoes, cucumbers, and onions.
Toss with your favorite dressing (Italian, ranch, or vinaigrette).
Sprinkle grated cheese and fresh herbs like parsley or basil
on top.
Hot Dog Quesadillas:
Lay out a tortilla on a flat surface.
Place chopped hot dogs on half of the tortilla.
Add shredded cheese and desired extras like sautéed onions,
bell peppers, or jalapeños.
Fold the tortilla in half to cover the filling.
Cook in a skillet over medium heat until the tortilla is crispy
and the cheese melts.
Flip to cook both sides.
Hot Dog and Potato Hash:
Dice leftover hot dogs and potatoes into small cubes.
Cook the diced potatoes in a skillet until they're golden and
crispy.
Add the chopped hot dogs and sauté until they're heated through.
Season with salt, pepper, and some Texas Pete hot sauce.
Hot Dog Breakfast Burritos:
Scramble some eggs with salt, pepper, and a touch of milk.
Slice hot dogs and warm in a pan.
Fill tortillas with scrambled eggs, hot dog slices, shredded
cheese, and salsa.
Roll up the tortillas to create breakfast burritos.
Hot Dog Sliders:
Cut hot dog buns into smaller sections to make slider-sized
buns.
Slice the leftover hot dogs lengthwise and cook them in a skillet
until heated.
Place a hot dog slice in each bun.
Top with condiments like mustard, onions, dill relish, and cheese.
Hot Dog History:
Hot dogs originated from sausages made in Europe during
the Middle Ages. German immigrants brought their sausage traditions
to the US. In the late 1800s, they started selling links on buns,
making it easier to eat on the go.
