8 to 12slicesbacon (1 to 1 1/2 slices per hot dog)
Toothpicks (about 3 per hot dog, pre-soaked in water)
For each hot dog, cut a lengthwise slit about 3/4 of the way through, leaving the ends intact. Stuff the cheese tightly inside. Using a toothpick, secure a strip of bacon at one end of the hot dog and start wrapping, keeping the bacon snug but avoiding overlapping. If you run out of bacon before you get to the end of the hot dog, continue your wrapping with another half strip. Secure bacon with toothpicks in the center and at the end of the hot dog.
Preheat a grill to medium-high heat. Place hot dogs over indirect heat and grill first side for 4 minutes or until bacon is crispy and cooked through on that side. Rotate hot dogs a quarter of a turn and repeat. Continue until all four sides of each bacon-covered hot dog are cooked.
Remove toothpicks and serve hot dogs on toasted buns with desired condiments.
Soaking your toothpicks in water ahead of time will prevent them from catching on fire.
Use fairly thin-sliced bacon in order to ensure that your bacon cooks all the way through.