Hot dog making/Smoker

  • So Im finally having the time to start making hot dogs and other delicious concoctions. A question that came up, when making hot dogs, the last step is to put them in your smoker. Do you have to actually use “Smoke”? Hot dogs from the store are just cooked, not smoked so I was wondering if that is the way we should be doing it at home or just put them in the smoker with not wood so that they are just cooked and not actually smoked.

  • Walton's Employee

    @dtabor Nope you do not have to use smoke if you do not want to! I have made “smoked” pepperoni like this before. I still end up using the Pk-100 to “smoke” it but I don’t add any woodchips so it is just using the heat source to cook it. You could use an oven to do this but the PK-100 starts lower than most ovens will go and I like to start my sausage, hot dogs or other cured meats out very low and step them in gradually.

  • Power User

    @dtabor I smoke mine lightly and they are awesome. I use the cellulose casings, smoke for about 2 hours around 120-150F then into a 170F water bath to finish cooking them. I think the chili dog seasoning with a touch of smoke can’t be beat.

  • Thank you for the responses! The ones I tried that a friend made were smoked and I agree that they are delicious. I was just thinking about store hot dogs and others a friend has had made by someone for him and they were not so thats where this question came from.

    Thank you again!

Log in to reply

Recent Posts

  • K

    @Jonathon @LaBarca-cf What I take @Jonathon is saying is that you might just want to “pre-grill” your fresh sausages all the way up to full cooked temperature (71 C/160 F) and then bag them. Store them on ice until you are ready to serve them. When you get ready to serve them, throw them, bag and all, into a 160 F/71 C kettle of water for 20 minutes. Your sausages will be serving temperature, smoky and delicious. You will also bypass any chance of serving bad meat. This will work especially well if you have a vacuum bag sealer. If not, slowly work the air out of a ziploc bag and seal that as well as you can.

    let us know if any of this is helpful.

    read more
  • T

    @Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy

    read more
  • @Dave-R Interesting. I would have not expected that much difference between the two.

    read more

Recent Topics

Who's Online [Full List]

7 users active right now (0 members and 7 guests).

Board Statistics

Our members have made a total of 6.6k posts in 1.3k topics.
We currently have 5.2k members registered.
Please welcome our newest member, Faith Fellowship.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics





About Meatgistics

Meatgistics is brought to you by Walton's ( Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.