Has anyone ever smoked Bacon wrapped hot dogs- If so could you please let me know at what temp/time to cook them, if not, I'm gonna have to wing it! Thanks

My husband said that the bacon we wrapped around the pheasant got too strong of a flavor. aIt was only in there about 1.5 hours.

Thanks, I'm gonna try it tonight, with very little wood, so maybe the flavor won't be too strong

I put the bacon in the microwave and get it alomst done to the point it is still wrapable. I do this with quick cook foods I am smoking, shrimp or hot dogs or jalapenos.

This allows the bacon to get good & crisp without overcooking the meats.

I guess it depends on the hotdog and the bacon.

We cook Johnsonville sausages wrapped in bacon,and we use a thin bacon-stretched to cover.

Seems like we cook at about 200�-220� until they hit about 155�.

Maybe an hour,or a little more?

Would like to hear how they came out, it sort of sounds like a version of what we here in Chicago call a Francheezie; where the hot dog (pure beef Vienna of course is slit down the center, filled in with American or cheddar cheese and then wrapped back semi-closed with the bacon. Lastly it gets char-grilled and served on a popi bun with yellow mustard & a pickle on the side, real yummy!

Just wanted to tell Ya, the dogs turned out great! used regular pepper coated bacon, bar-s hotdogs. Smoked them at 180 for an hour untill internal temp reached 160 then(Bacon wasn't getting crispy), cranked it up to 225 for 20 minutes. They still didn't get that crispy so I fired them on the grill for 5 mins. I used only 1 oz of hickory. Overall, I gave it a 8 out of 10. Next time I'll heed fairweathersmoker's advice and microwave the bacon first. Thanks for the info!

I am going to try some dogs in the smoker.I imagine less wood and less time is a big part of what was the problem.