A 2-Zone Heat Source Is The Secret To Better Grilled Hot Dogs

What is two-zone grilling

It may seem complex, but two-zone grilling is the fastest and simplest method to achieve new grilling milestones. Essentially, it involves creating two separate areas on the grill, one with higher heat than the other. The concept is to sear and char on one side, achieving a brown and crispy exterior through the Maillard reaction, while the other side cooks the interior slowly and/or keeps some foods warm as you prepare others. This technique helps prevent overcooking and drying out the meat, effectively retaining moisture and juices. It’s particularly effective for hot dogs, which are prone to overcooking.

In essence, you’re applying high heat to one side of the grill and low or no heat to the other, moving your food between these zones for optimal results. For hot dogs, aim for char marks without burning the casing. Two-zone grilling can be done with briquettes, wood charcoal, or gas flames. As a bonus tip, if your grill features an elevated warming rack, you can create three heat zones for even greater control.

Tips for grilling the best hot dogs using two-zone heat

If you're using a traditional charcoal or wood fire grill, such as the iconic Weber Original Kettle 22-inch Charcoal Grill, simply pile the hot coals on one side of the grill. This method not only concentrates the heat but also helps keep the coals glowing longer. The opposite side can be left empty or have just a single layer of hot coals, depending on your desired heat level.

Gas grills are even simpler to manage. For a two-burner model like the Char-Broil Performance Series 2-Burner Gas Grill, just set the left burner to medium-high or high heat while keeping the right burner off. In a four-burner setup, turn the left two burners to full heat, set the third to medium or medium-low, and leave the fourth burner off.

Place the hot dogs on the heated section of the grill until they develop grill marks on all sides, then transfer them to the cooler area to cook through. With a bit of practice, you'll achieve a delightful snap from the charred exterior and a juicy, tender interior, avoiding the dull or grainy texture of boiled or undercooked hot dogs, as well as the risk of burning from excessive high heat.