Traeger Smoked Hot Dogs

Ingredients

• 8jumbo beef hot dogs
• 60 ml (4 tablespoons)Traeger 'Que BBQ Sauce
• to tasteTraeger Perfect Pork Rub

Instructions

1. 1

   Preheat the grill

   When ready to cook, preheat the grill to 107°C (225°F). If your grill has a Super Smoke setting, use it.

2. 2

   Score the hot dogs

   With a sharp knife, cut diagonal slits about 1.3 cm (½ inch) apart along the top of each hot dog. Turn each one 180 degrees and cut again to create a crosshatch or diamond pattern. Flip the hot dogs and repeat on the other side. The cuts help them expand and take on smoke without splitting.

3. 3

   Add sauce and rub

   For extra flavour, drizzle the hot dogs with the barbecue sauce and toss to coat. Sprinkle each with Perfect Pork Rub or your preferred rub.

4. 4

   Smoke the hot dogs

   Set the hot dogs directly on the grill grates and smoke for 45 minutes, turning them after the first 20 minutes.

5. 5

   Serve hot

   Serve the hot dogs straight from the grill with your favourite hot dog toppings.

What are smoked hot dogs?

Hot dogs are a familiar cookout staple, and smoking them gives the outside time to pick up a gentle wood-fired flavour. This version keeps the preparation straightforward: score the beef hot dogs, coat them with barbecue sauce and rub, then cook them over low heat.

Scoring and turning the dogs helps them open as they cook, while the sauce and seasoning add a savoury, sweet-smoky finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 22g protein, 5g carbs, 42g fat.

The beef hot dogs supply most of the protein and fat, while the barbecue sauce contributes some carbohydrates and sugar; the rub adds a smaller amount that varies by brand. Pair two hot dogs with a generous salad or vegetables for a more balanced plate.

Why score the hot dogs?

Crosshatch cuts: Make shallow, evenly spaced slits on both sides so the hot dogs can expand as they heat. Avoid cutting all the way through, which can make them split or dry out.

Even pattern: Turning the hot dog before making the second set of cuts creates the diamond effect and gives the surface more exposed edges.

Sauce and seasoning

Barbecue sauce: Toss the hot dogs in the sauce before smoking if you want the recipe’s extra-flavour option. Coat them lightly so the sauce clings rather than pooling.

Pork rub: Sprinkle it to taste; the hot dogs and sauce are already seasoned, so start sparingly if you are unsure.

Timing and doneness

Low heat: Set the grill to 107°C (225°F) and allow 45 minutes of smoking time. The recipe’s total time is 50 minutes, including preparation.

Turn once: Flip the hot dogs after 20 minutes, as directed, to expose the other side to the smoke. They are ready after the smoking time; serve them hot.

What to serve with them

Toppings: Set out classic hot dog fixings so everyone can finish their own. Keep the smoked dogs warm while you prepare the toppings.

Sides: Serve with a simple salad, corn or another cookout side. Choose something fresh or crunchy to balance the rich, savoury beef.

Recipe notes & tips

• Make shallow cuts so the hot dogs stay intact on the grill.
• Use a sharp knife to cut clean, even slits.
• Apply the sauce in a thin coating to avoid excess dripping.
• Turn the hot dogs after 20 minutes, as the method specifies.
• Have the toppings ready before the hot dogs finish smoking.

Variations

• Skip the sauce: Season the hot dogs with rub alone for a less sweet finish.
• Change the rub: Use a favourite barbecue seasoning in place of the pork rub.
• Add mustard: Offer mustard at the table for a sharp contrast to the sauce.
• Make a topping bar: Set out chopped onions, relish and other favourite fixings.
• Try another sausage: Use a similar-sized sausage, adjusting the cook time as needed.

Common mistakes to avoid

• Cutting too deeply: Shallow slits help the hot dogs expand without splitting.
• Skipping the turn: Flip after the first 20 minutes so both sides are exposed to the smoke.
• Adding too much rub: Start with a light sprinkle because the hot dogs are already seasoned.
• Crowding the grill: Leave space between the hot dogs so smoke can circulate around them.
• Serving them cold: Have the buns and toppings ready so the hot dogs can be served hot.

How to store

Refrigerate leftover hot dogs in an airtight container within 2 hours and use within 3 to 4 days. Reheat until piping hot, in a covered pan or microwave; avoid prolonged heating, which can dry them out.

Frequently asked questions