We decided to have hot dogs for lunch. I had a pack of Nathan's brand "Bigger Than the Bun" skinless franks. I fired up the Smokey Joe Platinum with some Publix Greenwise lump charcoal. All of the coals were piled to one side. The franks were cooked on the other side, but there was no barrier between them and the coals. Some Jack Daniels pellets were dropped into the fire.
My Special Assistant Deputy Griller applied a basting of barbecue sacue on some of them. The two on the end in the pic were she is basting received Head Country sauce, and the two in the middle received Blues Hog sauce. The other dog was left plain. The sauce was applied when the dogs were almost done.
After the dogs were pulled off, the buns were toasted on the grill. The sauce and smoke added a nice flavor. I want to do some of the 1/4 skinless all beef franks next.