Preheat one side of your Blackstone to medium heat, leaving one side of the griddle off or on very low for warming.
Cook the bacon until crispy, about 6 to 8 minutes, turning as needed. Transfer to a paper towel-lined plate.
Using a hot dog scoring tool or a sharp knife, score each hot dog with a double crosshatch pattern on all sides.
Place the hot dogs on the hot griddle and cook for 5 to 7 minutes, rolling occasionally until evenly browned and heated through.
Toast the hot dog buns cut side down until lightly golden, about 1 to 2 minutes. Move the toasted buns to the cooler side of the griddle or a warming rack.
Place one hot dog into each toasted bun.
Top each hot dog with one slice of crispy bacon, three pickle slices, one slice of pub cheddar, and a generous sprinkle of diced onions.
Leave the hot dogs on the cooler side of the griddle just long enough for the cheese to soften slightly, then serve immediately.
