Smoke-Grilled Oklahoma Hot Links on the Arteflame

Introduction

There’s nothing quite like the bold, spicy bite of Oklahoma-style hot links—especially when they’re smoke-grilled to juicy perfection on the Arteflame Grill. This method gives you a rich, smoky flavor while locking in juices with a high-heat sear on the center grate. Follow this recipe to get those signature crispy edges and juicy centers that have made Oklahoma hot links a backyard favorite.

Ingredients

• 6 spicy Oklahoma-style hot links
• 1 tbsp unsalted butter (for basting and flavor)
• Optional: 1 small sweet onion, thinly sliced
• Optional: 1 green bell pepper, sliced
• 1 tsp smoked paprika (for additional smoky depth)
• Fresh buns for serving (Texas toast or hoagie rolls work great)
• Yellow mustard and pickles (traditional Oklahoma toppings)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the Arteflame.
3. Stack firewood over the napkins and light the paper to get the fire going.
4. Let the grill heat up for about 20 minutes until the center grate reaches over 1,000°F and the flat cooktop griddle is evenly hot.

Step 2: Sear the Hot Links

1. Place the hot links on the center grill grate for direct heat searing.
2. Sear each side for 1–2 minutes until nicely charred and crispy.
3. Use tongs to rotate the links to avoid flare-ups and get an even sear on all sides.

Step 3: Finish on the Flat Top

1. Once seared, move the hot links to the inner ring of the flat cooktop near the center where the temperature is medium-high.
2. Baste each link lightly with butter for added flavor and a shiny finish.
3. Continue cooking for 6–8 minutes, rotating occasionally until the internal temperature reaches 150°F (the final target is 165°F).
4. Remove the links when they hit 150°F. They’ll carry over cook to a perfect 165°F.

Step 4: Optional Veggie Grill

1. On a medium-heat section of the flat top, grill your sliced onions and green bell peppers in butter.
2. Sprinkle smoked paprika over the veggies and cook until soft and slightly caramelized, about 5–7 minutes.

Step 5: Serve

1. Place hot links in buns, top with grilled veggies, mustard, and pickles.
2. Serve immediately while sizzling hot!

Tips

• Use butter, not oil, for maximum flavor on the flat top.
• The Arteflame’s multi-zone heat surface gives you unmatched control—use it to your advantage to cook everything at once.
• Always use a meat thermometer and pull your hot links off the grill 15°F early to avoid overcooking.
• Enjoy the easy cleanup—the Arteflame leaves nothing but great food and minimal mess.

Variations

1. Cheddar-Stuffed Hot Links: Slice the hot links lengthwise and fill with sharp cheddar before grilling for a gooey surprise inside.
2. BBQ Glazed Hot Links: Brush with your favorite smoky barbecue sauce during the final few minutes for an added sticky-sweet finish.
3. Jalapeño-Onion Edition: Add sliced jalapeños with your onions for extra heat and bold southwestern flavor.
4. Breakfast Hot Links: Pair with grilled eggs and hash browns right on the flat top for a breakfast twist.
5. Hot Link Tacos: Serve sliced grilled hot links in flour tortillas with grilled peppers and onions, topped with a spicy aioli.

Conclusion

Smoke-grilling Oklahoma hot links on the Arteflame is a simple, flavor-packed experience that brings everyone together. With a juicy interior, perfectly charred casing, and endless variations, these spicy sausages are bound to become a grilling staple. Don’t forget—it’s the high-heat sear and gentle finish that make each bite unforgettable.

Best Pairings

• Grilled sweet corn with paprika and butter
• Cast iron baked beans (cooked right on the flat top)
• Coleslaw with vinegar-based dressing
• Chilled lager or amber ale
• Classic potato salad with mustard or dill