Preheat smoker to 250°F. Use a knife to cut crosshatches on the skin of the hot dogs.
Mix together the seasoning spices in a bowl and season hot dogs liberally with it.
Place the hot dogs in the grill and smoke for an hour or until the internal temperature reaches 155°F.
Serve on a hot dog bun and top with your favorite toppings.
Notes
Use two wooden spoons to help from scoring too far into the hot dog when doing the crosshatches on the skin.
Use a strong wood like hickory, mesquite or oak to smoke the hot dogs.
If you’re short on time, you can smoke at 350°F for about 15-20 minutes, but you’ll have less smoke flavor.
Leftover hot dogs can be cut up and put in mac and cheese or another casserole-type dish.
Nutrition
Serving: 1g | Calories: 177kcal | Carbohydrates: 2g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 35mg | Sodium: 1076mg | Potassium: 34mg | Fiber: 0g | Sugar: 0g
