Step

• 1

  When ready to cook, set temperature to 180℉ (85 C)and preheat, lid closed for 15 minutes.

  180 ˚F / 82 ˚C

• 2

  Place the bacon directly on the grill grate and smoke 30-40 minutes until crisp. Remove from heat and roughly chop.

• 3

  For the Sauerkraut: Place the cabbage, cut into quarters, directly on the grill grate and smoke 25-30 minutes or until it has picked up the smoke flavor (be careful because after the salt is added to the cabbage the smoke tends to intensify).

  180 ˚F / 82 ˚C

  00:30

• 4

  Remove cabbage from the grill and cool. Slice thinly and transfer to a medium bowl. Sprinkle salt and caraway over cabbage and massage 25-30 minutes until the cabbage has released some of its liquid and begins to soften. Transfer to a sterilized plastic container and place an inverted plate over the cabbage.

• 5

  Place a weight (we used a mason jar full of water) on top of the inverted plate or weigh the cabbage down. It should be submerged in liquid at all times. If needed at a little bit of water to ensure it is submerged. Cover with a tight fitting lid and let sit for up to two weeks at room temperature before moving to the fridge.

• 6

  For the Franks: When ready to cook, Set temperature to High and preheat, lid closed for 15 minutes. For optimal results, set to 500℉ (260 C) if available.

  500 ˚F / 260 ˚C

• 7

  Place the franks directly on the grill grate and cook 10-15 minutes until franks are lightly browned.

  500 ˚F / 260 ˚C

  00:15

• 8

  To serve, place each frank in a bun, top with crumbled bacon and smoked sauerkraut. Enjoy!