Smoked Bacon Wrapped Cheese Dogs
Hotdogs wrapped in center-cut bacon, smoked at 275 degrees with hickory until the bacon crisps to your preference. Served in buns topped with queso, fresh white onion, and chives. A straightforward smoking project that delivers crispy bacon and juicy hotdogs with melted cheese and bright onion flavor.
Ingredients
- 6 hotdogs
- 6 pieces center-cut baconregular bacon1:1pork
thinner slices may cook faster
- Infidel Pork Rubany pork-focused barbecue rub1:1seasoning
flavor profile will differ
- 6 hotdog buns
- Pulp Mx Quesoany melted cheese sauce1:1dairyadds dairy
substitutes may vary in texture and richness
- ½ white onion, chopped
- chives, chopped(optional)
Instructions
- 1
Wrap each hotdog with bacon
- 2
Lay wrapped hotdogs on a wire rack
- 3
Season each bacon-wrapped hotdog with Infidel Pork Rub
- 4
Place on smoker with hickory pellets
- 5
Cook until bacon is done to your liking
- 6
Remove hotdogs from smoker
- 7
Place each hotdog in a bun
- 8
Top with queso and chopped onion
- 9
Garnish with chopped chives and serve
Tips
Using a wire rack makes rotating and removing hotdogs from the smoker easier
Bacon doneness determines overall cooking time; adjust based on your preference for crispness
Good to Know
Refrigerate cooked hotdogs in an airtight container for up to 3 days. Reheat gently before serving.
Wrap hotdogs with bacon and season with rub up to 4 hours in advance; store refrigerated until ready to smoke.
Serve immediately after smoking while bacon is hot and crispy.
Common Mistakes
Do not skip the wire rack to avoid hotdogs rolling or becoming difficult to turn on the smoker
Do not ignore bacon doneness to avoid undercooked or overly charred bacon
Substitutions
Dairy-Free Swaps
substitutes may vary in texture and richness
General Alternatives
thinner slices may cook faster
milder smoke flavor
flavor profile will differ