Smoke the dogs at 180f for 30 minutes. Increase grill temperature to 350f, and cook the dogs for 10 - 15 minutes or until cooked. Internal temperature should be 160f before removing them from the grill. Serve your smoked hot dogs with your favorite toppings!
Set top damper ⅛ open, bottom damper ¾ open and smoke hot dogs for 45 minutes. Increase temperature to 170 F and smoke until an internal temperature of 155 F is reached. Once internal temperature reaches 155° F, immediately place in a cold-water bath for 20 minutes until internal temperature reaches 100-110° F.
Instructions
Step Four: Place the hot dogs on a grill grate in your smoker and smoke for 60-90 minutes at 250º F. Your hot dogs are finished when they reach an internal temperature of 155º F.
Preheat the smoker as low as it will go, 70°F – 80°F and add hickory and apple chunks. Smoke the hotdogs for one hour, adding more smoking wood as necessary. Increase smoker temperature to 150°F and continue smoking the hotdogs until the internal temperature reads 150°F, one to two more hours.
Time & Temperature On average, the best temperature to smoke hot dogs is 225°F. Usually, it takes about 60 to 90 minutes to smoke hot dogs. The average time it takes to cook a hot dog is just one hour, but you may need to wait longer depending on the type of hot dog, smoker, wood, and other ingredients.
Prep is as simple as washing and seasoning the carrots. Smoke time will vary depending on your smoker but should be somewhere between 60-90 minutes.
Time & Temperature On average, the best temperature to smoke hot dogs is 225°F. Usually, it takes about 60 to 90 minutes to smoke hot dogs. The average time it takes to cook a hot dog is just one hour, but you may need to wait longer depending on the type of hot dog, smoker, wood, and other ingredients.
Preheat your smoker to 160-170 degrees F using your favorite hardwood. Apple, maple, and hickory are all popular for smoked bacon. Place the pork belly directly on the grill grates, close the lid, and smoke for approximately 6 hours, or until the internal temperature of the pork belly reads 155 degrees F.
Place in smoker then being heating it to 225 F. Add all seasonings to a bowl and combine well. Place seasoned hamburger patties and hot dogs directly on smoker racks. Once the smoker is preheated and you have maintained the temperature for at least 15-20 minutes, insert the racks of hamburgers and hot dogs.
Smoke at 350°F for 45 to 60 minutes or until the potatoes are tender and the vegetables have a good, smoky aroma. Transfer the vegetables to a platter, drizzle with a little more olive oil if desired, and garnish with the chopped parsley.
Once your smoker is preheated and up to temperature, it's ready to go. Place the brats, Boudin and sausages on the smoker first as these will usually take about an hour longer than burgers and hotdogs. Smoke them for about 1 hour then place the hotdogs and burgers on the smoker grate.
Let the hot dogs cook in the steam for about 2-3 minutes. The great thing about hot dogs is that they're already cooked, so steaming them is more about getting them to a perfect temperature so that they're as juicy as possible.