If you are searing multiple items, some may stick some and may not. The ones that stick are on cooler parts of the grill and the other ones are ready to turn, when the meat is ready to turn, flip it and repeat the process. Typically after the sear you will be removing the meat from the hot spot of the grill and/or lowering your flame.
Using this chart and an accurate food thermometer is the only sure way to know that your food has reached a high enough internal temperature to destroy any bacteria in it.
Butterfly cut the hot dogs: This is the act of cutting a hot dog almost in half and splitting it open. It allows you to get a grilled crust on the meat inside and gets you a different flavor profile.