Theirs a lot of ways to cook a hot dog on the grill. Some backyard cooks will char them black until they split open and they do taste good this way. But the fact is a lot of the natural juices and flavors drip out when you over cook a dog this way.
It might just be me! But, I tend to want to keep them from splitting open and blackening too much. Believing that the best cooked hot dogs are crunchy dark brown, just towards the lighter side of black. If you agree try this.
First, preheat the grill using the High and Low Heat approach. If the franks are curved, bend them gently so as to flatten them out some. Making it easier to roll them around your grill.
Next, Place the hot dogs on the grill running parallel to the grates, nestling them nicely between the grill gaps. They won't get those signature horizontal stripes, instead they will form some vertical stripes. Now, when your hot dogs start getting that nice dark brown char, it time to roll them over the grid into the next gap, and repeat until all sides are cooked well. This way you get that nice dark brown char, a reaction that helps develop the natural flavors of the meat as it starts turning darkish brown. People will laugh at you at first, but when they taste the final product, they tend to change their mind.