If you have never tried smoking hotdogs then you are in for a real treat! We take it a few steps further and spiral-cut the hotdogs and add some seasoning but you will love them either way.

Hello and welcome to this edition of the smoking meat newsletter where we will put almost any kind of meat, vegetable or other edible products into the smoker or grill in hopes of getting some smoke flavor on it.

I must admit that sometimes we feature things that are grand and sometimes we just take things pretty ordinary and try to make them grand. At any rate, they are almost always better than they started out and I think you will agree when you discover what I did with some hotdogs this week.

Now mind you, I use the more expensive Hebrew National hotdogs since I prefer the kosher aspect of it not to mention the complete absence of MSG but if you like the other types and brands of hotdogs, those will work just the same.

The cool preparation of these hotdogs is not something that I came up with personally (someone else thought of it before I did) however, by putting rub on them and by smoking them in the smoker instead of just grilling them like usual, they become something a lot more special.

If you ever try these spiral cut, seasoned with my rub and then smoked for an hour in the smoker, you will understand why I might decided to do an entire newsletter on something as simple as a smoked hotdog.

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How to Smoke Spiral-cut Hotdogs

Here’s what you’ll need

  • Hotdogs (I use the jumbo 3 oz hotdogs by Hebrew National)
  • Long wooden or metal skewer
  • 1 batch of Jeff’s rub
  • Hotdog buns
  • Condiments (mustard, ketchup, barbecue sauce, etc.)
  • Onions
  • Relish

How to Prepare

Remove the hotdogs from the package

Hotdogs removed from package

Carefully run a skewer through the center of the hotdog end to end trying your best to keep it in the center. If you make a mistake, pull the skewer out and try again.

Skewer through center of hotdog

Skewering hotdog - close up

Skewer through hotdog - slighty off center but ok

Holding the knife at a 45 degree angle, start on one end cutting through the hotdog allowing the skewer to stop the knife from going all the way through. Roll the hotdog away from you as you press the blade down against the hotdog cutting it through to the skewer.

Continue cutting at an angle until you reach the opposite end of the hotdog.

Spiral cut hotdog


Here’s a video from Chow.com that does a great job of showing you how it’s done:


My first one did not look so great, I steadily got better after that.

I took my time and tried to do a good job on all of the hotdogs but it’s really not important that they look perfect.

All of the hotdogs spiral cut

Once all of the hotdogs are spiral-cut, sprinkle my rub all over them allowing it to get down into the cut areas as well as on the outside.

Hotdogs are coated with my rub

Place the hotdogs on a Bradley rack and let them sit for a bit while you go get the smoker ready to cook at 225 – 240 degrees F.

Covered with rub, laying in a Bradley rack and ready to smoke

If you don’t want to spiral cut all of them, there are no rules that say you have to do that. Here’s some extras that I left uncut just to show that it’s ok.

Hotdogs coated with rub - not spiral cut

Smoking the Hotdogs

It never fails that I get emails every week asking me if I have special recipes for electric smoking or gas smoking and the answer is, “no, I don’t”.

In all of my recipes, I give you the heat setting, the smoke recommendation and from that point it absolutely does not matter what type of smoker you are using as long as you have the heat and the smoke.

I have written pages on specific smokers and I am on a mission to write more and will post links to those as I get them finished:

Whatever type of smoker you are using needs to be set up to cook at 225-240 degrees for about an hour. If you using an electric, charcoal or gas smoker then I recommend keeping the smoke going the entire time. In a wood smoker, this happens by default.

For the smoke, I recommend apple or pecan but other woods like hickory, mesquite, maple, and cherry will also do a wonderful job.

Finished smoking

Smoked hotdogs piled high with extras

Smoked hotdog made a different way

Just like ham, you’ll be amazed at how much smoke flavor these hotdogs pick up in the smoker. You will taste the smoky goodness in every bite.

This method of cooking hotdogs is wonderful for large parties where you need a lot of hotdogs done all at the same time. Just put them in about an hour before you need them and serve them right out of the smoker an hour later. Due to their small size, you can do hundreds of these quite easily even if you opt to not spiral cut them.

Enjoy the process.. enjoy the flavor!


  1. Remove hotdogs from package
  2. Run skewer through center of hotdogs lengthwise
  3. Starting at one end, hold knife at angle and cut while rolling hotdog away from you
  4. Continue rolling hotdog away from you until the knife ends up on opposite end
  5. Remove skewer
  6. Repeat steps 2-5 for all hotdogs
  7. Lay hotdogs on a Bradley rack and apply rub generously
  8. Prepare smoker for cooking at 225-240 degrees F
  9. Smoke cook hotdogs for 1 hour
  10. Serve on bun with condiments and toppings

Tips and Other Thoughts

  • You could also brush these with barbecue sauce at the 30 minute mark to make them a little sticky and to add to the flavor.
  • Sprinkle with grated cheese and let the cheese melt onto the hotdogs during the last 20 minutes or so in the smoker.

Order Jeff's Rub Recipe and Sauce Recipe

 jeffs-rub-framed-250x169 jeffs-sauce-framed-250x169

***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:
Love the sauce and rub
Full StarFull StarFull StarFull StarFull Star
Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! ~Peter S.
I tried the rub on a beef
Full StarFull StarFull StarFull StarFull Star
..I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. ~Darwyn B.
Love the original rib rub
Full StarFull StarFull StarFull StarFull Star
 Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! ~Michelle M.
You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

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Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

Order the Recipes for Jeff's Rub and Sauce

I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.

Introducing the Smoking Meat Forums

If you love drool worthy pictures of smoked meat (and I know that you do) and you love instructions on how to smoke meat (and I know that you do) and.. you love to get your questions answered really fast (and I know that you do) then it just seems logical to me that you would absolutely love our forum.

It has been said that we have one of the nicest,  most knowledgeable, most well-run forums on the internet..

I personally invite you to be the judge of that.

Here are some things that you see on other forums that you will NOT see at SMF (as we call it):

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And, I’m only touching the surface.. you really have to experience it to believe it!


Come on over to the forum, you can browse around without becoming a member but I’d sure like it if you would just take a few minutes to create a username and password, sign in and say hello and give us a chance to welcome you to the forum!

Click Here to go there NOW..

I will look forward to seeing you there!


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About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

3 Comments on this article. Feel free to join this conversation.

  1. Paul W Morris March 17, 2014 at 8:20 pm - Reply

    Jeff I just received both the sauce & rub. I bought a Bradley four rack (not digital) but with the hockey puck wood. So far I have been using store bought rub that is maybe 10 years old not that good so I waved the white flag and ordered yours. I can’t wait. I retired from the oil fields in 97 so now the highlight of my day is to cook the whole evening meal in my smoker. The last time (your recipe)Monte cristo , brocalli , and double baked potatoes turned good. I’ll let you know how it goes.

  2. Robert Reid July 9, 2013 at 11:55 am - Reply

    Are your downloads compatible for my mac-pro.

    • Jeff Phillips July 10, 2013 at 4:10 pm - Reply

      The downloads are all PDF files and will open in the free Adobe reader program. We may also be able to provide other filetypes (.txt .pages, etc.) upon request.

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