Grilling hot dogs and sausages is so simple, you can get right to the grill!

Place your hot dogs directly over the coals on the hot side of the two-zone fire.

Set them down perpendicular to the grate to create nice grill marks, and to make it easy for you to roll and rotate them to avoid burning. Watch them closely, and keep them moving.

Once your hot dogs are nicely browned and covered with grill marks, move them to the cool side of the grill to finish heating. Your hot dogs are fully heated when they reach an internal temperature of 160°F. This should take about 5–7 minutes, depending on the size of your hot dogs.

For an extra layer of flavor, brush your hot dog buns with oil and place them on the cooler side of the grate for 2 to 3 minutes until toasted and warm.

Add your favorite toppings and you’re good to go!

The butterfly method almost doubles the hot dog grilling surface, so you get more char.

Simply slice your hot dogs right down the middle, but don’t cut completely through (imagine an opened book).

Place the hot dogs on the grate, directly over the coals, cut-side down, for about 3 minutes.

Flip them over and cook for about 2 minutes.

When you place your hot dogs in buns, see how conveniently the split area easily holds your favorite condiments.

Lightly coat your sausages with cooking oil.

Place them on the cooler side of the grill. Cook for 8 to 10 minutes and flip them halfway through.

Next, move the sausages to the warmer side of the grill, directly over the coals.

Grill them for about 2 to 3 minutes on each side, until they reach an internal temperature of 160°F on a digital meat thermometer for pork sausages and 165°F for chicken or turkey sausages.

Please keep in mind that sausages made from poultry may cook more quickly than sausages, like brats, that are usually made from pork.

To retain the delicious juices, rest the sausages for a few minutes before serving.

Place a large, grill-safe pan on the grate. Pour 2 cans of beer or 24 ounces of water or broth into the pan and add your sausages. If using beer, any beer will do, but pale lagers work best.

Boil in the liquid bath for 10 to 15 minutes, or until the sausages turn white.

Once your sausages are cooked through, you’ll want to sear them to achieve the crispy skin and grill marks everyone loves.

Move the pan over to the cool side of the grill and remove the sausages, placing them directly over the coals.

Watch your sausages closely, and rotate them to avoid burning. You want even grill marks on all sides. This should take about 5 minutes.

Cook your sausages until they reach an internal temperature of 160°F on a digital meat thermometer for pork sausages and 165°F for chicken or turkey sausages.

Please keep in mind that sausages made from poultry may cook more quickly than sausages, like brats, that are usually made from pork.