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When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
Place the bacon directly on the grill grate and smoke 30-40 minutes until crisp. Remove from heat and roughly chop.
For the Sauerkraut: Place the cabbage directly on the grill grate and smoke 25-30 minutes or until it has picked up the smoke flavor (be careful because after the salt is added to the cabbage the smoke tends to intensify).
Remove cabbage from the grill and cool. Slice thinly and transfer to a medium bowl. Sprinkle salt over cabbage and massage 25-30 minutes until the cabbage has released some of its liquid and begins to soften. Transfer to a sterilized plastic container and place an inverted plate over the cabbage.
Place a weight (we used a mason jar full of water) on top of the inverted plate or weigh the cabbage down. It should be submerged in liquid at all times. If needed at a little bit of water to ensure it is submerged. Cover with a tight fitting lid and let sit for up to two weeks at room temperature before moving to the fridge.
For the Franks: When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High (500 degrees F) and preheat, lid closed, for 10 to 15 minutes.
Place the franks directly on the grill grate and cook 10-15 minutes until franks are lightly browned.
To serve, place each frank in a bun, top with crumbled bacon and smoked sauerkraut. Enjoy!
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