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Backyard Blogging.

Smoked Corn Dogs

Do dogs differently! The extra layer of Traeger flavor makes these smoked corn dogs beat out the ones at the fairground any day.


6 Whole uncured all beef hot dogs
1 Cup cornmeal
1 Cup flour
3 Tablespoon sugar
1 Tablespoon baking powder
1/2 Teaspoon salt
1 Cup milk, plus more as needed
1 Large egg
4 Quart grapeseed oil


When ready to cook, set Traeger temperature to 165°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

Place hot dogs on Traeger and smoke for 30 minutes.

To make corn dog batter, in a large bowl combine all dry ingredients. Whisk in egg and milk until all combined. Add up to a 1/4 cup more milk if needed to thin out. Pour batter into a tall glass to make coating the hotdogs easier.

Fill a large saucepan halfway with oil, being careful not to overfill. Heat oil to 350°F on the stove top.

Place a Popsicle stick through the middle of the hot dog lengthwise. Coat hotdogs in batter by dipping into the glass and turning the stick to evenly coat. Carefully lower the corn dog into the oil and deep fry until golden brown in batches, taking care not to overfill the pan. Serve with your favorite condiments and enjoy!

Recipe and photo from Traeger.