Homemade hot dogs and a stovetop smoker
Here's my situation:
I am hoping and planning to make some homemade hot dogs for a gathering coming up. I'm using the recipe in Ruhlman's Charcuterie book, which looks good to me.
The end of the recipe calls for the dogs being hot smoked once stuffed into casings (and then later on, when ready to eat, cooked). I have the Cameron's stovetop smoker - can I smoke the dogs in there? Should I start in there on the stovetop and then move to an oven around 200 degrees or so? Something else?
Should I give up and not smoke, but do something else to the dogs? Anyone have a better recipe to use?
Any suggestions and/or thoughts are much appreciated.