The trick is to smoke the meat and not make the meat smoke
SMOKED HOT DOGS
Date:August 28, 2006 Favorite:Hot Dogs Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Smoked Hot Dogs
Skinless hot dogs made all the difference
Skinless hot dogs, & buttered hot dog buns
Hot dogs just placed on the smoker
I flipped the hot dogs left to right to even out the temps
Buns toasted for thirty seconds on the gas grill
One hour later the hot dogs have plumped & are ready
The skinless hot dogs plumped & absorbed smoke
The color change was pronounced
The first hot dogs didn’t absorb smoke due to skins
These dogs weren’t as good as grilled-skinless is the key
Skinless hot dogs have plumped & absorbed smoke
The difference between these & first attempt was huge
These hot dogs rank among the best I’ve tried
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Sometimes success or failure comes down to simple things. This recipe is from the well respected BBQ cookbook Smoke & Spice. The first time I tried this, I was very disappointed with the results. I figured it had to be something I did. After talking to some people who love smoked hot dogs I tried a different brand of SKINLESS hot dogs. This made all the difference in the world. One hour on the smoker makes for some super hot dogs.