Set up two heat zones
Keep one part of the grill moderate or indirect and another hotter for finishing. Move food away from flare-ups instead of letting the casing burn.
Fully cooked hot dogs
Warm and brown over moderate heat, turning regularly. Deep cuts can release moisture and create burnt edges.
Fresh sausages
Cook fresh sausage through according to label and safe-temperature guidance, then finish briefly over direct heat. Do not reuse raw-meat tongs or platters.
Buns and toppings
Toast buns briefly and keep ready-to-eat toppings off the raw-sausage prep board.