• Yearling

    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.

  • Team Blue Admin Walton's Employee Power User

    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.

  • Team Blue PK100 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.

  • Yearling

    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!

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Meatgistics is brought to you by Walton's (waltons.com). 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. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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