Freeze a hot dog until it is solid. That’s the first step to cooking one, according to a video published last month and now viewed tens of millions of times. The icy cold hot dog is then shaved with a vegetable peeler and air-fried into bouncy curls.

In other videos, hot dogs have undergone more extreme treatments: sliced into ringlets and pine cones or slashed with cross hatches and fish scales. Though these preparations promise browned bits and quicker cook times, not all glow-ups are worth the effort.

In tests with various brands of hot dogs (including beef, pork, poultry and plant-based) on charcoal and gas grills, and a campfire, on their own and in buns with toppings, the soundest method for consistently snappy sizzled hot dogs was also the most straightforward. Vegetable peeler and TikTok tutorials not required.

The set up is minimal: a flame, a grate and tongs. Same with the method. Here are the three tips to keep in mind.

Build a fire that’s not too hot.

In testing, moderate heat most consistently yielded crisp outsides and hot insides. Gradually warming the hot dog minimizes the risk of bursting and allows more time over the fire to pick up smoky flavor. To get that not-too-hot temperature, wait for a charcoal fire to move past blazing to smoldering coals that are coated in ash, or set your gas grill to 325 degrees to 375 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 6 to 7 seconds.

Skip extra prep and steps.

Halving a hot dog lengthwise so it lays flat on the grill like an open book makes it very crispy and creates a convenient channel to hold toppings, but the meat curls easily and dries out. Carving patterns asks a lot of the chef, who ideally is more focused on sipping a cold drink than artfully sculpting hot dogs. And keeping them whole ensures their juiciness. During recipe tests, slicing resulted in the greatest loss of moisture and fat by weight: 20% compared with 10% from hot dogs cooked right from the package.

In short, the only prep you need to do is pat the hot dogs dry.

If you’re using hot dogs with a natural casing, there is one additional step: Prick them all over with a fork before cooking to allow some of the steam to release and ensure that they don’t burst when cooking. Or, if you have a saucepan handy, simmer them in water until warmed through, then char on the grill for a minute or two.

Arrange the hot dogs parallel to the grates.

Grill marks look neat, but a fully browned hot dog tastes more delicious. Instead of setting the dogs perpendicular to the grates, nestle them between the rods like the ones rotating in cases at a ballpark or convenience store. This setup exposes more of the meat to the flame, toasting the dogs more quickly and preventing them from rolling. (Make sure there’s also at least an inch between the hot dogs so heat can circulate and turn them every minute for even browning.)

Hot dogs are hand-held happiness, best when not overthought. Just change the direction you set them on the grate and sizzle them over a moderate fire until they look, smell and taste good. Then it’s just buns, toppings, smiles.

Grilled Hot Dogs

A crisp, snappy, juicy hot dog isn’t necessarily difficult to achieve, but two key steps ensure that yours won’t end up wrinkly, burnt or dry. First, let the flame mellow to a moderate heat, which will prevent bursting and provide ample time to pick up smoke from the grill. Second, arrange the hot dogs parallel to the grates. That way, the rods act like a sling, exposing more of the hot dogs for more browning and keeping them from rolling around. With a well-cooked hot dog, toppings can be as minimal or imaginative as you’d like. (For natural-casing hot dogs, see Tip.) — Ali Slagle

Yield: As many as you like. Total time: 35 minutes.

Ingredients

Hot dogs, patted dry

Hot dog buns

Toppings, such as ketchup, mustard, relish and chopped white onions

directions

1. Prepare a medium fire, setting a gas grill to moderate heat or waiting for charcoal to ash over after its flames die down. (Medium is 325 degrees to 375 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 6 to 7 seconds.) Arrange the coals on one side of the grill or turn off one burner so part of the grill is unheated.

2. Clean the grates. Place the hot dogs on the hot side of the grill parallel to the grates with at least an inch between each. Cook, rotating every minute or so, until plump and browned to your liking, 6 to 10 minutes. If using a gas grill, close the lid between turns.

3. Move the hot dogs to the unheated part of the grill, then toast the insides of the buns over the fire, just a minute. Place the hot dogs in the buns, then top as you like.

Tips: Hot dogs made with natural casings split very easily on the grill. To avoid bursting and drying out the hot dog, prick the hot dog all over with a fork before grilling or simmer in water until warmed through, then char quickly on the grill for a minute or two.