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Pat hotdogs dry. Score shallow diagonal cuts down the length, then rotate and cut the opposite direction to create a crosshatch 'pinecone' pattern (about ⅛–¼ inch deep). Leave ends intact so hotdogs hold together.
Lightly mist with water or brush with a few drops of oil. Dust evenly with sweet BBQ seasoning, rotating so seasoning settles into the cuts.
Preheat smoker or grill for indirect heat at 250–275°F with apple or cherry wood. Place hotdogs on grates or a wire rack and smoke 50–60 minutes, rotating the rack if needed, until the cuts bloom and edges show light mahogany color.
Whisk BBQ sauce and honey until smooth. Brush a thin coat over the hotdogs and cook 5–10 minutes to set the glaze. Apply a second light coat if desired and set briefly.
Rest 2–3 minutes. Slice into bite-size pieces for appetizers or serve whole in buns. Offer extra sauce for dipping.