Allow hotdogs to come near room temp before cooking. Place over LOW on pre-heated grill. Once skin starts to glisten, turn hot dogs over and cook until toasted evenly on all sides. Remove from grill, set aside.
While hot dogs are cooling, wedge tomatoes. Dice onion. Set aside.
Place hot dog inside poppyseed bun. Add toppings in this order: deli mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. (No ketchup allowed!)