Smoke a supermarket hot dog

[Rich_91360]

does anyone do this?  realize already cooked, just wondering if placing at 180-200 degree with smoke for an hour would enhance flavor? 

[monty]

pretty sure i've seen CRG post pics of this - he'll be along soon  ;D

[classicrockgriller]

pretty sure i've seen CRG post pics of this - he'll be along soon  ;D

Thanks for calling me monty. ;D

Not a thing wrong with smoking factory doggies, sausage, boudain, hams, and anything else out there.

I have bacon wrapped dogs and smoked them. delicious!

Smoked factory sausage and boudain all the time.

Try it and if you don't like it feed it to the dogs.

[Up In Smoke]

pretty sure i've seen CRG post pics of this - he'll be along soon  ;D

Thanks for calling me monty. ;D

Not a thing wrong with smoking factory doggies, sausage, boudain, hams, and anything else out there.

I have bacon wrapped dogs and smoked them. delicious!

Smoked factory sausage and boudain all the time.








Try it and if you don't like it feed it to the dogs.

Been there before too....cold smoke and wrap, smoke/cook.....makes for a great
munch!

[KevinG]

I did it with Hebrew National franks (got them on sale). They came out good, but didn't really plump up like I'm used to when boiling the oscar mayer type.

[KevinG]

Here's the link from when I did it.

http://forum.bradleysmoker.com/index.php?topic=13088.0

[classicrockgriller]

I have stabbed them with a fork a whole bunch of times for some xtra smoke penetration.

Wrapped them in bacon.

Put them on the bottom rack in a pan with beer.

Not bad at all.

[oakville smoker]

Here is something to consder I saw on the 0 toob the other nite
Wrap the doggie in bacon and drop in a deep fryer at 360
There are done when they float
They were  called delicous and life changing
That alone makes me want to try this

[Up In Smoke]

I am off to buy a deep fryer!!!!

[oakville smoker]

I have to admit it looked really good
I was waiting for the female chef who was eating it to light a smoke when she was done !

[Up In Smoke]

Had to try some,
I popped them in the smoker for 1 HR of hickory @ about 100 degrees.


after smoke


after fry


I will put more smoke on them next time for sure.
Also, once they are dropped into the fryer it only takes 3 to 5 minutes till they are floating!

[Ka Honu]

I would think that much of the smoke would still be on the surface and might "wash off" during a deep fry.  If that's the case, you might think about finishing in TBE if you have one rather than deep frying.

[Up In Smoke]

I have TBE but still would like more smoke flavor....
may be selling TBE since i got the red grill, i like it better.
can still do chickens/turkeys on the grill with a rotisserie.

[Ka Honu]

I have TBE but still would like more smoke flavor....

I may have misunderstood.  I thought you smoked them and then "finished" in a deep fat fryer to crisp the bacon.  I was suggesting that you do only the "finish" part in TBE - thought it might be better in terms of retaining smoked taste since the surface smoke particles won't be "washed away" like they are in a hot oil bath.

[Rich_91360]

What is TBE?