Fire up your grill to medium-high heat. If using charcoal, let the coals get white-hot and spread them evenly.
Place the 12-inch hot dogs on the grill over direct heat. Rotate them frequently to ensure even cooking and prevent burning.
For added crispiness, make shallow slits along the hot dogs before grilling. This allows the charcoal flavor to penetrate deeper.
Grill the hot dogs for about 8-10 minutes, turning them regularly. Aim for a nice char but avoid burning. The internal temperature should reach 165°F.
Optionally, split the hot dogs lengthwise for extra crispy edges.
Lightly toast the hot dog buns on the grill for about 1-2 minutes until they are slightly crispy.
Spread a thin layer of mayonnaise inside each bun. Place the grilled hot dog in the bun. Drizzle ketchup and yellow mustard over the hot dog. Add a spoonful of sweet relish. Sprinkle chopped onions on top.
Serve immediately while hot and enjoy the fresh, homemade taste of a classic Dodger Dog!