Who says you can't smoke Hot Dogs??
I cross cut the dogs then covered with mustard and Jeff's rub. One dog was coated with worchestershire sauce to see if there was a difference in taste. The cross cutting pattern allows the meat to open up during the smoke and allow better penetration of the smokey flavour. I use mesquite for the strong tasting dogs. My small Cobb cooker will hold about 8 dogs but I am only doing 4 this time. One and a half hours in the smoke, then paint with BBQ sauce about 10 minutes from the end of the smoke.
My world famous BBQ sauce .... I really did make it from scratch perfected over about 5 years of trial and error. I love the stuff.
http://www.smokingmeatforums.com/for...ad.php?t=81440
The roaring fire of 7 briquettes needed for the hour and a half long smoke. On top of the coals is a tuna tin used for holding the mesquite chips. The Wood needs only one replenishment about ½ way through
Starting the Smoke
Showing the cut pattern on the Hot dogs you can see how by doing that you get a smokier dog.
Little Cobb Cooker tucked inside the bigger green smoker to ward off a light snowfall and a slight wind.
Top on the bigger smoker keeps the snow and rain off and the wind out. Plus you get more heat out of the 7 briquettes that way. Snug as a bug in a rug.
Almost done, ready for a layer of BBQ sauce to be painted on for caramalization.
I cross cut the dogs then covered with mustard and Jeff's rub. One dog was coated with worchestershire sauce to see if there was a difference in taste. The cross cutting pattern allows the meat to open up during the smoke and allow better penetration of the smokey flavour. I use mesquite for the strong tasting dogs. My small Cobb cooker will hold about 8 dogs but I am only doing 4 this time. One and a half hours in the smoke, then paint with BBQ sauce about 10 minutes from the end of the smoke.
My world famous BBQ sauce .... I really did make it from scratch perfected over about 5 years of trial and error. I love the stuff.
http://www.smokingmeatforums.com/for...ad.php?t=81440
The roaring fire of 7 briquettes needed for the hour and a half long smoke. On top of the coals is a tuna tin used for holding the mesquite chips. The Wood needs only one replenishment about ½ way through
Starting the Smoke
Showing the cut pattern on the Hot dogs you can see how by doing that you get a smokier dog.
Little Cobb Cooker tucked inside the bigger green smoker to ward off a light snowfall and a slight wind.
Top on the bigger smoker keeps the snow and rain off and the wind out. Plus you get more heat out of the 7 briquettes that way. Snug as a bug in a rug.
Almost done, ready for a layer of BBQ sauce to be painted on for caramalization.
