Smoked Hot Dogs are the perfect summer staple! Learn how to smoke hot dogs with this simple, easy recipe. Serve on your bun of choice and ALL your favorite toppings!

Easy Smoked Hot Dogs Recipe

Summer is still in full-swing and we are loving all the smoked recipes over here! These smoked hot dogs are super easy and simple to make and go perfectly with some Smoked Corn on the Cob (which you could make Mexican Street Corn Salad with) and some Smoked Green Beans! And if you are loving the smoked recipes too then you have to try our Smoked Burgers and Smoked Brats!

What You Will Need

• Hot Dogs: I am always a fan of the all-beef, high-quality hot dogs – perfect for grilling or smoking.
• Bun of Choice: whether you choose gluten-free, whole wheat or regular – do what works best for you.
• Toppings: options include ketchup, yellow mustard, dijon mustard, honey mustard sauce, sauerkraut, pickle relish, red onion, etc.

How Long to Smoke Hot Dogs

Smoke your hot dogs at 225 degrees F. until they reach an internal temperature of 160 degrees F. This should take approximately 1 hour, BUT there are so many variables that go into the smoking process such as wind, humidity, hot spots on your grill, etc. – the only way to know how long it will take to smoke your hot dogs is to closely track the internal temperature with an internal meat thermometer or probe.

Smoked Hot Dog Side Dishes

• Broccoli Bacon Salad
• Italian Pasta Salad
• Lemon Pasta Salad
• Smoked Asparagus
• Smoked Potatoes
• Watermelon Feta Salad

Raw vs. Pre-Cooked

I don’t come across raw hot dogs very often, but if you do happen to purchase some and want to smoke them they will simply take longer to come up to temperature – they will most likely be more similar to smoked brats which take close to an hour and a half.

How to Smoke Hot Dogs

Purchase high-quality hot dogs. Bring smoker up to temp.

Place hot dogs directly on the grill grates (ensure they aren’t touching) and close the lid.

Let smoke until they reach an internal temperature of 155 degrees F. Let rest. Their internal temperature will continue to rise up to 160 degrees F. during the rest time.

You can also do a quick sear after smoking if you want a crispier or charred outside. Not necessary and totally a personal preference.

Serve in your bun of choice and with whatever toppings you prefer.

Other Smoked Recipe You Might Like

• Smoked Pork Chops
• Reverse Seared Steaks
• Smoked Meatloaf
• Smoked Pork Tenderloin
• Smoked Spatchcock Chicken

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Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU! 

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