To elevate your hot dogs, consider poaching them for about 10 minutes before grilling on high heat to achieve a juicy texture and prevent splitting from excessive temperatures.

To poach them, heat the water to 155 degrees Fahrenheit — this is below a low simmer, so you’ll need a thermometer to gauge it — then turn it down to low and add the hot dogs.

Heat the hot dogs until they reach an internal temperature of 155 degrees Fahrenheit. Then, promptly transfer them to the grill so that their internal temperature is maintained.

The poached franks will only need a few seconds on high heat to give them a good charred crispiness on the outside. Make sure you keep turning them for an even char.