Expert-Approved Ways To Stop Ruining Your Grilled Hot Dogs

Hot dogs cooked on the grill have the potential to taste superior to those cooked using other methods. They can be plump, perfectly charred, and can offer those exquisite grill marks. While throwing a few hot dogs on the grill may seem like such a fool-proof task, there are actually several mistakes that can prevent them from turning out right. 

Depending on the mistake, you may be sad to discover that your dogs are dried out, get stuck to the grates, are lacking those grill marks that you so desired, or are not evenly cooked. We reached out to Evan Lobel, partner at Lobel's of New York, Jason Pruitt, grill master with Weber, and Dennis Littley, chef and recipe expert at Ask Chef Dennis, along with Stephanie Powell, Alpha Baking Company & S. Rosen's Mary Ann Hot Dog Bun recipe developer and hot dog expert to learn more about some common mistakes people could make when grilling hot dogs. These experts also shared their tips about what home grill masters should do instead to make sure their hot dogs are grilled to perfection each and every time.

You're in a rush to get your hot dogs ready, so you just figure you'll toss them on the grill at the same time you fire it up. What's the harm, you tell yourself. They'll still cook just fine. Unfortunately, this is a mistake you don't want to make. "Putting hot dogs on a cold grill leads to uneven cooking and can make them stick to the grates," explains Evan Lobel of Lobel's of New York. Just as you don't want salmon to stick to the grill grates, you certainly don't want your hot dogs to get stuck, either. The crispy skin will be left behind on the grill, leaving each bite more and more disappointing.

Instead, always give your grill time to heat up before you put your hot dogs on it to start cooking. Dennis Littley, chef and recipe expert at Ask Chef Dennis, explains, "A properly preheated grill ensures an even sear and helps the hot dogs cook through quickly without drying out." He recommends giving the grill about 10 or 15 minutes to come to the ideal temperature. The grill should be around 325 to 350 degrees F. If you want to confirm that it has hit this temperature before adding the hot dogs, consider investing in an infrared gun like the Etekcity Infrared Temperature Gun. You can simply scan right above the surface of the grill, and it will display its actual temperature.

Grilling hot dogs over high heat is another mistake people often make. Whether you think that they'll cook faster or just think high heat is the best way to get them perfectly charred, you'll want to rethink your reasoning. Jason Pruitt, grill master with Weber, explains, "Grilling hot dogs over high heat can cause splitting, shriveling, or even a change in their classic shape." Instead of your ideal charred and juicy dog, you'll be left with a misshapen, dry and shrively mess. No thank you.

To avoid such catastrophic consequences, Pruitt recommends lowering the temperature of the grill to low to medium (between 375 and 425 degrees F) after the initial preheat — this is also about the same temperature that the grill should be when cooking burgers, helping ensure your next backyard barbecue goes off without a hitch."Dialing the temperature down to low medium helps ensure that hot dogs are cooked evenly, keep their hallmark shape, and spend enough time on the grill to be infused with that awesome smoky flavor that only a grill can provide," he says. Now, that's a hot dog you can really sink you're teeth into.

Beyond the temperature of the grill itself, it is also important not to make a mistake with where you put the hot dogs. If you're grilling packaged dogs, Jason Pruitt from Weber, shares a reminder that most are pre-cooked. "Grilling them is essentially reheating them and adding flavor," he explains. You don't need to cook them like you would a raw piece of meat. Placing them over direct heat can cause them to get overcooked or even burn.

To avoid this mistake, Pruitt says, "I recommend outdoor cooks use an indirect cooking method, which involves placing the hot dogs on the grill away from the direct heat source. Indirect cooking allows the hot dogs to reheat and take in that delicious flame-kissed taste without burning." They'll be cooked to perfection and ready to place on top of the bun.

If your hot dogs don't have grill marks, did you really grill them? If you don't know how to properly place the dogs on the grill, then you might make this sad mistake of having them come off without those dark, crisp, and flavor-adding sears. If you place your hot dogs parallel to the grates (going the same direction), then that is precisely what is going to happen — cooked dogs with no sears.

"To get proper grill marks, you want to place the hot dog's perpendicular to the grates," explains Evan Lobel of Lobel's of New York. This positioning will have the grill marks going straight across each hot dog. For those looking for something a bit more unique, Lobel says that you could try angling the dogs over the grates to give them diagonal grill marks. Getting grill marks, he stresses, is "all about consistent contact with the grill." You'll want to leave the hot dogs untouched for a few minutes at a time to get the best grill marks. If you lift or roll them before they're done, your grill marks won't turn out right. Instead of darker, beautifully-charred lines, you'll end up with several lighter lines that are a far cry from true grill marks.

You've sampled so many hot dogs over the years that you know which brands deliver that quintessential flavor that is sure to please your guests. So, why do you just pick up any old bag of hot dogs from the store? According to Stephanie Powell, recipe developer and hot dog expert with Alpha Baking Company & S. Rosen's Mary Ann Hot Dog Bun, there are a few mistakes you can make when choosing hot dog buns. One is getting buns only because they are cheap. Chances are they are cheap for a reason. "Cheap hot dog buns seem like a good idea, until you're wearing all the condiments," shares Powell.

To avoid this problem, Powell recommends choosing higher quality buns, such as those that a restaurant would purchase. She explains that they are formulated and baked in such a way that helps them better stand up to being handled. Powell also recommends purposefully choosing a hot dog bun that will enhance the overall experience. "Choose hot dog buns with poppy seeds. Poppy seeds add flavor to the bun; the coated crust complements all kinds of savory, tangy and sweet condiments and toppings," she recommends. Alternatively, you could also consider purchasing hot dog buns with sesame seeds or ones made using sweet Hawaiian bread.

After you've spent so much time ensuring your hot dogs are perfectly cooked, it would be a mistake to simply plop them on a cold bun before serving them to your guests. "Personally, I think a cold bun takes away from the experience of eating a hot dog," says Evan Lobel, partner at Lobel's of New York. It would be akin to eating a grilled cheese sandwich that, somehow, had warm and melty cheese in between two plain, untoasted pieces of bread.

While everyone has their personal preferences, and Lobel reminds everyone that it's okay to eat a hot dog however you like it, he says, "For me, a warm or lightly grilled bun makes the whole thing better." Fortunately, with the grill already hot, warming up the buns for your hot dogs takes no time at all. Simply open them up, place them flat-side down over the grates, and let them sit for about 30 seconds per side (or until they're as dark and toasted as you prefer).

If you're always careful to research how long to cook burgers on each side, but you think there's no important reason to turn the hot dogs as they cook, then you've just identified another mistake you've been making. Failing to rotate the hot dogs on the grill can cause them to cook unevenly, the bottom half will end up charred and overly hot, while the top may still be cool — and certainly lacking those luscious grill marks.

According to Evan Lobel, Lobel's of New York, "You want to turn them slowly and evenly as they cook to avoid splitting the casing." He explains that this also helps the dogs heat more evenly. Hot dogs don't take long to grill — usually only five minutes or slightly more. Make sure you're rotating them slightly every minute or so as they cook.

We've all been guilty of it. When you have a lot to cook, it can be tempting to cram as much as you can fit onto the surface. Well, it's a mistake when you're using the air fryer, a mistake when you're preparing scallops, and most definitely a mistake when you're grilling hot dogs. "Crowding the grill makes it harder to control the heat and turn them properly, which can lead to uneven cooking," explains Dennis Littley, chef and recipe expert at Ask Chef Dennis.

Instead, Evan Lobel explains that it is important to "leave space between each hot dog so they cook evenly and are easier to handle." Even if you're grilling for a crowd, you're better off taking some extra time to make sure the food you serve your guests tastes the best that it possibly can. Thankfully, hot dogs cook in under 10 minutes, so you can move onto a second batch relatively quickly if needed.

When you're searching for the best grilling hacks, one that you might run across is to score hot dogs before grilling them. This is something you'll want to consider — but blindly choosing to score to not score your hot dogs will be a mistake. Jason Pruitt, Weber grill master, explains that the temperature you set your grill to should be used to help you decide whether or not to score the dogs. He says, "If you use low heat to cook your hot dogs, scoring is not needed." With a lower grill temperature, the hot dogs will cook slowly enough that they should get heated evenly throughout.

On the other hand, Pruitt says, "If you like to use moderate heat and are looking for that beloved 'snap' or 'slight crunch' when biting into a freshly grilled hot dog, scoring can help you get that crisp outside texture." Knowing how to properly score a hot dog is equally important. You'll want to use a knife to make a few shallow cuts (only three or four) along the exterior of each dog. As you work, Dennis Littley, chef and recipe expert at Ask Chef Dennis, cautions, "Avoid deep cuts, as those can dry out the hot dog too quickly."

How do you check to see if your hot dogs on the grill are done? Do you use a knife to cut into one of them to inspect the inside? Well, according to Jason Pruitt at Weber, if you've been doing this, then you've been making a big mistake. He explains, "A hot dog is packed with delicious juices, fat, and meat. When it is cooking, those juices and fat start to liquefy, so you never want to cut a hot dog open while it is on the grill, as those juices combined with the fat could cause a flare-up." Plus, any juices that run out of the cut hot dog won't still be there when it is time to enjoy your meal. You may find that the hot dog tastes overly dry.

So, how are you supposed to check if the hot dogs on the grill have finished cooking? Those of you thinking that you can tell just by looking at them are also opening yourself up to a mistake. Pruitt notes that identifying whether hot dogs are perfectly cooked simply by looking at them isn't very easy or reliable. "That's why I always have my instant-read thermometer with me when I grill. It's not just a tool, it's a confidence booster, ensuring that food is cooked to perfection, neither overdone nor underdone." Consider picking up the Alpha Grillers Instant Read Meat Thermometer to help you avoid any issues. Or, if you're looking to splurge and want a thermometer that will send alerts to your smartphone, consider the ThermoPro TempSpike Plus Wireless Meat Thermometer.

"Skipping the seasoning is another missed opportunity," says Dennis Littley, chef and recipe expert. Sure, hot dogs come pre-seasoned; each brand offers its own signature taste. However, failing to further enhance this flavor with the help of seasoning may prevent your hot dogs from living up to their full potential. You might not even realize how much you've been missing out on if you never take Littley's advice.

If you're not sure what to use to season your hot dogs, there are several options. "A light sprinkle of garlic powder, paprika, or even a touch of brown sugar can add depth to the flavor as they grill," says Littley. He also recommends brushing some sauce on them as they're finishing up on the grill. Barbecue sauce, honey, and mustard are three options he recommends. You could also experiment with other sauces, such as sriracha, your favorite wing sauce, or chili crisp.

While many people know that they should let roasts, burgers, and other cuts of meat rest before cutting into them or serving them, they somehow think hot dogs are exempt from this rule. However, according to Dennis Littley, this is a false assumption that can negatively impact how your dogs turn out. Failing to let the hot dogs rest for a few minutes before biting — or cutting — into them could result in all the juiciness dripping out with the first bite. All that moisture will be lost, leaving you with a mediocre, dry hot dog.

To avoid such a disaster, follow recipe expert Dennis Littley's advice. He says, "Like any meat, hot dogs benefit from a brief rest after grilling. This allows the juices to redistribute, making each bite juicier." Because hot dogs are much smaller than a huge roast, they won't need a long rest — just a few minutes. This will ensure they stay warm, while also giving you a few minutes to get everything ready to serve them.

If you're planning a summer barbecue, the last thing you want is for your guests to feel disappointed or like something was missing from the meal. Falling to offer fresh toppings for the hot dogs you grill is a mistake that could leave you with upset guests.

Instead, be sure to purchase plenty of fresh toppings and condiment options to help each guest customize their hot dog to perfection. You could even consider using the muffin tin hack to prep for the barbecue by adding one condiment into each well. Stephanie Powell, Alpha Baking Company & S. Rosen's Mary Ann Hot Dog Bun recipe developer and hot dog expert, offers another idea. She says, "Try a Chicago style dog! It's proudly 'dragged through the garden' and features many lively flavors that blend together perfectly." Some of the toppings that Powell says you'll need to have on hand if you want your guests to make a true Chicago-style dog include yellow mustard, sweet pickle relish, chopped white onion, tomato slices, dill pickle spears, pickled short peppers, and celery salt.