For the smoked hotdog:

Wrap each sausage with 2 bacon slices.

Place the sausages, side by side on smoker racks, making sure they are not touching each other.

Start up the smoker, using wood bisquettes of choice (whisky oak works very well!). Bring the smoker up to a temperature of 250ºF.

Place the sausages in the smoker and cook until the internal temperature reaches 165ºF and the bacon is browned and crispy. The time can vary based on the thickness and size of the sausages. Usually, it can take from 2 ½ to 4 hours

Serve on their own or in a sausage bun with toppings of choice (onions, hot peppers, mustard).

For the Smoked Ketchup:

Set the smoker to 250ºF using wood bisquettes of choice.

Whisk the ingredients together in a bowl.

Pour the ketchup in a disposable foil pie pan.

Place the ketchup in the smoker and smoke for 2 hours, stirring the ketchup after each hour.

After smoking, stir in a little water if the sauce is thicker than desired.

Store in an airtight container in the fridge for up to 2 weeks.