A Seattle Dog is a hot dog with personality: grilled until it picks up a bit of char, topped with caramelized or simply grilled onions, and finished with a generous smear of cream cheese. This Traeger Seattle Dog variation uses the wood-fired character of a pellet grill to add a subtle smokiness to the hot dogs and to warm a brick of cream cheese until it becomes soft, tangy, and spreadable. It’s one of my favorite ways to enjoy a hot dog—simple to prepare, bold in flavor, and perfect for game days, backyard cookouts, or a quick weeknight meal.
Traeger Seattle Dogs
A great hot dog needs two things: good char and complementary toppings. Cooking on a Traeger or other pellet grill brings wood-fired flavor without a lot of fuss. These Seattle Dogs pair smoked or grilled hot dogs with warm smoked cream cheese, diced onion, and sliced jalapeño for heat. The combination is unexpected but satisfying—the tang and creaminess of the cheese balances the savory, smoky hot dog and sharp onion.
Seattle dogs are a local street-food classic at concerts and sporting events around the city. In this version, lightly smoking the cream cheese on the grill and using a Slot Dog tool (or gently slicing the hot dogs) increases surface area for smoke and char, which elevates the finished sandwich. If you prefer, top with smoky caramelized onions for even more depth.
If you typically reach for ketchup and mustard, give this version a try. The cream cheese adds a creamy counterpoint that changes the profile of the hot dog in a delicious way. This recipe is easy to scale up, making it a great option when feeding a crowd.
Why You’ll Love This Dish
- Bold, smoky flavor – Traeger-smoked hot dogs and warm smoked cream cheese combine for savory complexity.
- Few, quality ingredients – You only need a handful of items to make a standout sandwich.
- Easy to scale – Simple technique works for batch-cooking at gatherings.
- A unique twist – Cream cheese on a hot dog is surprising and delicious.
Grilled Seattle Dogs Shopping List
You don’t need to run out for a long list—this recipe highlights a few straightforward, flavorful components. For exact quantities, see the ingredient list and recipe card below. Consider using hearty beef hot dogs or a smoked sausage for more pronounced flavor and texture.
Ingredients
- Beef hot dogs – Full-flavored hot dogs hold up to grilling and smoky toppings well. Smoked sausage or bratwursts are good alternatives.
- Hot dog buns – Soft, slightly sweet buns toast nicely and cradle the toppings.
- Cream cheese – A full brick warmed on the grill until spreadable provides richness and tang.
- Onion, finely diced – Adds sharpness and texture; caramelized or smoked onions make a great upgrade.
- Jalapeño, sliced – Fresh jalapeño brings bright heat and color contrast.
If you have leftover smoked cream cheese from another recipe, it’s an ideal match for these hot dogs. You can prepare the onions or pickled toppings in advance to save time on serving day.
How To Make Smoked Seattle Dogs (Overview)
Below is a concise overview so you know what to expect. Full step-by-step instructions and the recipe card with exact quantities follow.
- Preheat the grill to 325°F and place the cream cheese brick wrapped in foil on the grates.
- Smoke the cream cheese for about 20 minutes while you add the hot dogs to the grill to pick up smoke and heat.
- Finish the hot dogs by increasing grill heat to 400°F and cooking until nicely charred.
- Toast the buns on the grill during the final few minutes.
- Assemble by slicing the warmed cream cheese into portions, spreading inside each bun, and topping with the hot dog, diced onions, and sliced jalapeños.
FAQ
How should I store leftovers?
Wrap assembled Seattle Dogs individually in foil and refrigerate for up to three days. For best texture, store toppings and buns separately from the hot dogs and cream cheese if you plan to reheat later.
Can I reheat these?
Yes—reheat wrapped in foil on the grill or in a 350°F oven for 10–12 minutes until warmed through. Microwaving is faster but may make buns soft.
Can I prep anything ahead?
Dice onions and slice jalapeños up to two days ahead. You can also pre-slice the cream cheese after it cools and refrigerate until ready to serve, or prepare smoked cream cheese in advance.
Can I use other toppings?
Absolutely. Grilled peppers, sauerkraut, pickled onions, or flavored cream cheese variants all work well. These dogs are a flexible platform for experimenting with textures and flavors.
Serve This With…
- Classic potato salad or creamy coleslaw
- Pickle spears or dill chips
- Smoked baked beans
- Grilled elote (Mexican-style street corn)
Traeger Seattle Dog
A classic Seattle-style hot dog finished with warm smoked cream cheese, diced onion, and fresh jalapeño for a smoky, creamy, slightly spicy bite.
Ingredients
- 8 beef hot dogs
- 8 hot dog buns
- 1 brick cream cheese
- 1 onion, finely diced
- 1 jalapeño pepper, sliced
Instructions
- Preheat your Traeger or pellet grill to 325°F.
- If using a Slot Dog tool, slice the hot dogs to increase surface area; otherwise place whole hot dogs on the grill. Wrap the cream cheese brick in foil and set it on the grill alongside the hot dogs. Optionally season the hot dogs with a favorite BBQ rub.
- Smoke the cream cheese for about 20 minutes so it becomes warm and spreadable. Remove the cream cheese from the grill and let it cool slightly so you can slice it.
- Increase the grill temperature to 400°F and continue cooking the hot dogs until they develop a nice char, turning occasionally for even cooking.
- Toast the buns on the grill for the last 3–5 minutes until lightly browned.
- Slice the warmed cream cheese into eight long portions and place one slice into each toasted bun. Top with the hot dog, diced onion, and sliced jalapeño.
- Serve immediately while hot.
Nutrition Information (per serving)
Calories: 236 • Total Fat: 8g • Saturated Fat: 3g • Unsaturated Fat: 5g • Cholesterol: 20mg • Sodium: 519mg • Carbohydrates: 31g • Fiber: 1g • Sugar: 4g • Protein: 9g