I've done hotdogs that way on the FEC and they turned out amazing. Brats are great too. Did 30 pounds of brats one time, 150 for 1 hour then boosted to 180 until internal of 150ish, right before the fat broke. They were pink all the way thru from the nitrates in the wood. I pulled them and gave them an ice bath then vac sealed them in 5 packs. Amazing just to pop one in the microwave and have a smoked sausage link, or to even eat cold. The ice bath keeps the skin from getting hard.