Why make folks choose between a hotdog or a hamburger! Give them the smoked burger dog and they'll all be happy. It's a half pound burger with two of your favorite hotdogs cooked into it. Add a little cheese in the center and you have a crowd pleaser that won't stop this Labor Day!
I make these on the smoker with plenty of smoke but you could also grill them, griddle them or even fry them if you were so inspired.
Place the burgers onto a rack, Weber grill pan or a cooling rack and you are ready to smoke 'em!
When I made these, no one was home at the time but my daughter and I so I only made 4.
If you want more smoked burger dogs, double, triple or even quadruple the recipe.
Get That Smoker Ready
These work well in any smoker or even on the grill. Set up your smoker for cooking at about 225°F and be sure to have enough smoking wood to keep the smoke going for at least an hour but I recommend letting the smoke go the entire time.
Smoke the Burger Dogs
Place the burger dogs directly on the grate or if you used a Bradley rack, place the rack on the smoker grate.
Let the burgers cook until they reach an internal temperature of 160°F .
Smoke, Wood, Fire: The Advanced Guide to Smoking Meat – Unlike the first book, this book does not focus on recipes but rather uses every square inch of every page teaching you how to smoke meat. What my first book touched on, this second book takes it into much greater detail with lots of pictures.
It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe.