Mouthwatering Smoked Hot Dogs Recipe

Difficulty:

1/5

Serves:

6 PEOPLE

Prep Time:

10 minutes

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Smoked Hot Dogs Recipe

This Smoked Hot Dogs Recipe transforms classic all-beef hot dogs into a smoky, flavorful barbecue favorite using hickory wood chips and slow, indirect grilling. Featured on License to Grill, host Rob Rainford demonstrates how a simple smoking technique creates delicious hot dogs with rich barbecue flavor, perfect for backyard cookouts, summer gatherings, and family-friendly meals.

The Inspiration

Hot dogs are one of the most recognizable foods associated with North American barbecue culture. From summer cookouts and sporting events to family picnics and backyard celebrations, they have become a staple of casual outdoor entertaining.

On License to Grill, Rob Rainford demonstrates how a standard outdoor gas grill can be used for smoking without requiring a separate smoker. By creating a foil packet filled with wood chips and positioning the hot dogs away from the direct heat source, he transforms a familiar barbecue staple into a flavorful smoked dish.

Whether served in soft buns with classic condiments or presented as part of a larger barbecue platter, smoked hot dogs offer a delicious variation on an everyday favorite.

Perfect for casual gatherings, summer cookouts, and family dinners, this recipe demonstrates how traditional smoking techniques can elevate even the simplest grilled foods.

Ingredients

3 cups of hickory wood chips (750ml)
1 dozen quality all-beef hot dogs

Method

Preheat grill to high heat on one side and off on the other – indirect heat cooking method.
Place a third of the wood chips in water to soak for 30 minutes.
Prepare a smoke package. Squeeze the excess water from the wood chips and place in the centre of a large piece of foil. Add the remaining dry wood chips and mix lightly. Fold the foil around the wood chips to create a smoke package. Using a fork, poke holes on both sides of the package to release the smoke.
Place the smoke package directly on top of heat source, close the lid and wait for smoke. When smoke begins to billow out of the barbecue, reduce the heat under the smoke package to get to 200-220 ºF (100-110ºC).
Place the hot dogs over the cold side of the grill and let them smoke and cook through for 1 hour.

Serving Suggestions

For a classic American barbecue presentation, serve the smoked hot dogs in soft buns with yellow mustard, ketchup, relish, and finely chopped onions. The tangy condiments provide a refreshing contrast to the smoky, savory beef, while the buns create a satisfying handheld meal.

If you’re preparing a larger cookout, create a hot dog topping station featuring sauerkraut, shredded cheese, pickled jalapeños, diced tomatoes, and a selection of barbecue sauces. This allows guests to customize their hot dogs according to their preferences and adds a fun element to casual gatherings.

For a more substantial meal, serve the hot dogs alongside crispy roasted potatoes, grilled vegetables, or a fresh garden salad. The contrast between smoky meat and lighter side dishes creates a satisfying combination.

Final Thoughts

This Smoked Hot Dogs Recipe demonstrates how a simple barbecue favorite can be transformed with the distinctive flavor of hickory smoke and the gentle heat of indirect grilling.

Featured on License to Grill, Rob Rainford’s recipe highlights the versatility of outdoor cooking and shows how a standard gas grill can be used to create flavorful smoked foods.

Find more recipes from License to Grill here!