Hot Dogs

From Nil to Grill recipe:

• Prepare the Kamado BONO grill for direct and half indirect cooking. Light the charcoal using a fire starter, then place the cast iron grates on the grill. Wait for the temperature to rise to 160 degrees Celsius. Adjust the top and bottom air vents to maintain a consistent temperature.
• Place the pork sausages on indirect heat to get a nice temperature. And You can make small cuts in the meat in different directions; this will help you achieve a better skin texture.
• Grill the sausages over indirect heat until they develop a nice crust and reach an internal temperature of 68°C. If you are using beef sausages, they will work better at a slightly lower temperature.
•  Once the internal temperature reaches 62°C, you can grill over direct heat for an additional 1 minute on each side to ensure they reach a safe temperature for consumption. Tip: If you finish grilling at 65°C, your sausage will continue to increase in temperature by 2-3°C after cooking, and it will likely be at 67-68°C when served. Remember: Meat doesn’t stop cooking immediately, so my suggestion is to not overcook it.
• Warm up the buns, but only on the outside, to keep them fresh inside.
• Grilled red onions are a perfect addition.
• Now prepare your perfect hot dog: warm buns, grilled onions, sliced sausage, pickled cucumber slices, tomatoes, ketchup, mayonnaise, mustard, dry onion flakes, and fresh green onions.