Have you tried smoking hamburgers and hot dogs yet? It’s one of the simplest and most crowd-friendly ways to prepare them.
Smoking burgers and hot dogs is our new go-to for backyard barbecues and pool parties. Because the smoker does most of the work, you can spend time with guests instead of flipping patties at the grill.
How To Make Smoked Hamburgers & Hot Dogs
I like to season hamburger patties with a dry rub before smoking. Sprinkle the rub generously on both sides of each patty. Hot dogs can be smoked plain, though you can roll them in the same seasoning if you prefer.
Set your electric smoker to maintain 225°F. Apple or cherry wood chips add a mild, pleasant smoke flavor that pairs well with beef and hot dogs. Avoid stronger woods like hickory for this application, which can overpower the meat.
After filling the water pan, I often add a few cloves of garlic and some sliced onion for extra aroma. It’s optional, but it does add a subtle layer of flavor.
Plan on about one hour at 225°F. That typically brings burgers to a medium doneness and fully cooks the hot dogs. If you prefer a crisp exterior on the burgers, briefly sear them over high heat after smoking, but this step is optional.
This method is ideal for feeding a group since you can load multiple racks and let the smoker do the work. The result is juicy, evenly cooked patties and plump, flavorful hot dogs with a delicate smoke finish.
Smoked Hamburgers and Hot Dogs Recipe
Ingredients
- 6 Hamburger Patties
- 8 Hot Dogs
- 2-3 Garlic Cloves, optional
- 1/2 Onion, sliced (optional)
Hamburger Seasoning (optional):
- 3 Tbsp Paprika
- 1 Tbsp Cumin
- 1 Tbsp Salt
- 1/2 Tbsp Onion Powder
- 1/2 Tbsp Garlic Powder
- 1/2 Tbsp Black Pepper
Instructions
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Add wood chips (apple or cherry recommended) to the smoker. Fill the water pan and add garlic cloves and sliced onion, if using. Preheat the smoker to 225°F and allow it to stabilize for 15–20 minutes.
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Mix all seasoning ingredients in a bowl until well combined.
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Sprinkle the seasoning liberally on both sides of each hamburger patty.
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Place the seasoned patties and hot dogs directly on the smoker racks, leaving space between items for even smoke circulation.
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Once the smoker has held 225°F for 15–20 minutes, insert the racks of hamburgers and hot dogs.
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Smoke for about 1 hour, or until hot dogs are heated through and hamburgers reach your desired doneness. Optionally, finish burgers with a quick sear for a crisper exterior.