Marinated for 36 hours, 1/2 in Franks 1/2 in a ginger-teriyaki concoction. Seared them over hot hickory coals for a couple minutes then smoked to 165* temp on the indirect side, about 45 minutes. Served with hot sauce (1/2 Franks & 1/2 butter) and an asian sauce (1/4 Franks, 1/4 butter 1/2 teriyaki & lots of fresh ginger & garlic).
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