Want to turn basic hot dogs into something amazing? Fire up the smoker. These Traeger smoked hot dogs are scored for maximum smoke flavor, cooked low and slow, and tucked into buttery toasted buns. Crispy on the outside, juicy in the middle—this is how you make a hot dog worth remembering.
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Smoked Hot Dogs on a Traeger
This recipe turns basic hot dogs into something worthy of your next backyard cookout. No marinades, rubs, or lengthy prep - just grab a pack of hot dogs, score them, toss them on the smoker, and go about your day.
The crosshatch pattern? That’s the flavor hack. It lets the smoke soak in deep and makes every surface a little extra crisp. These aren’t just smoked hot dogs—they’re “people ask for seconds” hot dogs.
Why This Recipe Works
- Minimal prep. Score, smoke, toast. That’s it. Super easy - just like my Smoked Sausage.
- More smoke flavor. The crosshatch cuts help every bite soak up that smoky flavor.
- Crispy outside, juicy inside. Smoking low and slow gives you the best of both.
- Budget-friendly. A great way to feed a crowd without draining your wallet.
- Everyone loves them. Even hot dog skeptics (like me!) can’t say no.
Ingredients You’ll Need
You only need three things to make smoked hot dogs happen:
- Hot dogs: Use beef, pork, turkey, or even tofu dogs. Even bargain brands taste incredible with this smoking method.
- Hot dog buns: Use your favorite kind, or make homemade buns using my easy Air Buns recipe or Homemade Hamburger Buns. Brioche buns add a touch of richness if you're feeling fancy.
- Butter: For toasting the buns.
👉 You'll find all the exact amounts and details in the printable recipe card at the bottom of this post.
How to Smoke Hot Dogs on a Traeger
Quick Overview
- Preheat your Traeger to 225°F.
- Score hot dogs in a crosshatch pattern.
- Smoke for 1 hour, rotating every 10 minutes.
- Toast buttered buns during the last 10 minutes.
- Serve hot with your favorite toppings.
Step-by-Step Instructions
- Step 1: Preheat your Traeger to 225°F with the lid closed. Give it about 15 minutes to reach temperature and start producing even smoke.
- Step 2: Using a small, sharp knife, score each hot dog in a shallow crosshatch pattern. The cuts should be about ⅛-inch deep—enough to create texture but not so deep that the dogs fall apart.
- Step 3: Place the hot dogs at the front of the grates, angled slightly. Shut the lid and let the smoker do its thing.
- Step 4: Every 10 minutes, give each hot dog a quarter turn. This ensures even cooking and crispy edges all the way around. Continue the rotation process for a total smoke time of about 1 hour.
Optional: If you like saucy hot dogs, brush them with your favorite BBQ sauce during the last 20 minutes of smoking. It’ll caramelize slightly and add a sticky glaze.
- Step 5: With 10 minutes of smoke time remaining, prepare your buns. Spread a thin layer of butter on the inside of each bun, then place them directly on the grill grates, buttered side down. Toast until golden and warm, about 5-10 minutes.
- Step 6: Remove the hot dogs and toasted buns from the grill. Place each dog in a bun and serve immediately with your choice of toppings.
Optional Topping Ideas
- Chopped white onions or candied jalapeños.
- Shredded cheddar, pepper jack, or even cheese slices.
- Dill pickles, refrigerator bread and butter pickles, or banana peppers.
- BBQ sauce + mustard swirl.
- Classic condiments like ketchup, mustard, and relish (I used my Zucchini Relish), or my Smashburger Sauce.
Best Wood Pellets for Smoked Hot Dogs
I recommend apple, cherry, or hickory wood pellets for these Traeger smoked hot dogs. Fruit woods add a mild sweetness that complements the savory meat, while hickory adds a classic BBQ flavor.
Recipe Tips and Notes
- Even Spacing. Leave a little room between each hot dog for the smoke to circulate fully.
- Set a timer. Rolling every 10 minutes makes all the difference.
- Crispier finish? Crank the temp to 350°F for the last 5 minutes.
- Don't Skip the Butter. Buttering the buns before toasting is what gives them that golden crunch that holds up to juicy toppings.
- Feeding a crowd? Double the batch—no extra effort needed.
Variations to Try
- Cheddar-Stuffed Dogs. Use cheese-filled hot dogs for an extra indulgent treat—they'll ooze melty cheese when you bite in.
- Bacon-Wrapped. Wrap each scored hot dog in a strip of bacon before smoking. You'll have to crank up the heat near the end to crisp up the bacon, though.
- Pretzel Bun Upgrade. Swap standard buns for pretzel rolls.
Bonus Idea: Hot Dog Burnt Ends
After smoking, slice the hot dogs into 1-inch pieces, toss them in a foil pan or cast iron skillet with some BBQ sauce, and pop them back on the smoker at 350°F for 10–15 minutes. They caramelize into crispy, sticky bites—perfect for party trays or sliders. These are delicious, just like my Smoked Pork Belly Burnt Ends and Smoked Pork Butt Burnt Ends.
Make-Ahead and Storage
- Make Ahead: These hot dogs are best enjoyed fresh off the smoker, but you can smoke them up to a day ahead and reheat when ready to serve.
- Storage: Store any leftover smoked hot dogs in an airtight container in the refrigerator for 3-4 days.
- Reheating: Warm leftover dogs in a skillet over medium heat or briefly on the grill.
- Freezing: While you can freeze smoked hot dogs for up to 2 months, the texture may change slightly. Thaw overnight in the refrigerator before reheating.
Perfect Pairings
These Traeger smoked hot dogs pair perfectly with a variety of side dishes. Some of my favorites include:
Frequently Asked Questions
Nope! Use what you have—smoking makes even budget-friendly hot dogs taste amazing. However, all-beef hot dogs tend to have the best flavor and texture when smoked.
Absolutely. Any pellet grill, electric smoker, or offset smoker works—just keep the temperature steady at 225°F. If using a charcoal grill, set it up for indirect heat.
Hot dogs are technically pre-cooked, so you're really just adding smoke flavor and creating texture. They're done when they've developed a deeper color and slight crisping on the exterior, usually after about 1 hour at 225°F.
Yes, but they may cook faster than beef or pork dogs. Start checking them after 30-40 minutes and adjust the time as needed.
More Smoker Recipes to Try Next
- Smoked Chicken Quarters
- Smoked Hamburgers
- Smoked BBQ Party Ribs
- Maple Glazed Smoked Short Ribs
- Smoked Brisket on Pellet Grill
- Smoked Jalapeño Poppers
- Smoked Pineapple with Brown Sugar and Cinnamon
Looking for more backyard BBQ inspiration? Don’t miss my full collection of Smoker Recipes - from smoked sides to fall-apart ribs and everything in between.
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Printable Recipe
Traeger Smoked Hot Dogs
Ingredients
- 4 hot dogs (beef, pork, or turkey)
- 4 hot dog buns
- 3 tablespoons butter (softened, for toasting buns)
- ⅛ cup BBQ sauce (optional, for brushing)
- Optional Toppings: BBQ sauce, ketchup, mustard, diced onions, candied jalapenos, shredded cheese, smashburger sauce
Instructions
- Preheat your Traeger smoker to 225°F with the lid closed. It will take about 15 minutes for it to reach temperature.
- Score each hot dog in a shallow crosshatch pattern (about ⅛-inch deep) using a small, sharp knife.
- Smoke the hot dogs: Place them at the front of the grill grates, angled slightly. Close the lid and smoke.
- Every 10 minutes, open the smoker and give each hot dog a quarter turn. If using BBQ sauce, brush the hot dogs with it during the last 20 minutes of smoking. Continue the rotation process for a total smoke time of about 1 hour.
- With 10 minutes of smoke time remaining, prepare your buns. Spread a thin layer of softened butter on the inside of each bun. Place the buttered buns directly on the grill grates, buttered side down. Toast until golden and warm, about 5-10 minutes.
- Assemble and serve: Remove the smoked hot dogs and buns. Add toppings of your choice and serve hot.
Video
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Notes
- Use a timer for the 10-minute rotations.
- Want them crispier? Crank the temperature to 350°F for the last 5 minutes of smoking.
- Best wood pellets: Apple, cherry, or hickory are perfect for hot dogs.
- BBQ sauce option: Brushing with BBQ sauce during the last 20 minutes adds a sweet, sticky glaze.
- Hot dog burnt ends variation: After smoking, slice the hot dogs into 1-inch pieces, toss in BBQ sauce, and return to the smoker at 350°F for 10-15 minutes until caramelized.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or briefly on the grill.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Sophia says
Tried this method over the weekend—scoring the hot dogs made a huge difference! 🔥 The smoke flavor really stood out. Loved this post!