Smoked Shotgun Shells

These Smoked Shotgun Shells are a mouthwatering BBQ appetizer made with stuffed manicotti shells filled with seasoned meat and cheese, wrapped in crispy bacon, and slow-smoked to perfection. Whether you’re hosting a backyard cookout or looking for a game-day snack, these smoky, cheesy bites will steal the show.

The first time I made Smoked Shotgun Shells, my husband was skeptical—pasta on the smoker? But after one bite, he was hooked! The smoky bacon, juicy filling, and crispy shell made these an instant family favorite. Now, they’re a must-have at all our BBQ gatherings.

Why You’ll Love Smoked Shotgun Shells

•Smoky and Flavorful: The perfect balance of smoke, spice, and cheese.

•Crispy Bacon-Wrapped Goodness: A satisfying crunch with every bite.

•Easy to Prepare: Just stuff, wrap, and smoke!

•Perfect for Any Occasion: Great for BBQs, parties, and game days.

Ingredients Notes For Smoked Shotgun Shells

•Manicotti Shells: Uncooked, as they will soften while smoking.

•Ground Beef or Sausage: A flavorful, juicy filling base.

•Cheese: Shredded cheddar, mozzarella, or a blend for gooey goodness.

•Bacon: Regular-cut bacon to wrap each shell.

•BBQ Rub: A smoky, sweet rub to enhance the flavor.

•BBQ Sauce: Brushed on at the end for a caramelized finish.

Recipe Steps

1. Prepare the Filling:

1.In a bowl, mix ground beef (or sausage) with shredded cheese and BBQ rub.

2.Spoon or pipe the mixture into uncooked manicotti shells.

2. Wrap with Bacon:

1.Wrap each stuffed shell with a slice of bacon, ensuring full coverage.

2.Secure with toothpicks if needed.

3. Smoke the Shotgun Shells:

1.Preheat your smoker to 250°F (120°C).

2.Place the wrapped shells directly on the smoker grates.

3.Smoke for 1.5 to 2 hours, or until bacon is crispy and the filling is cooked through.

4. Glaze with BBQ Sauce:

1.Brush each shell with BBQ sauce and smoke for an additional 15 minutes to caramelize.

2.Remove from the smoker and let rest for 5 minutes.

5. Serve and Enjoy:

Slice into bite-sized pieces or enjoy whole with extra BBQ sauce for dipping.

Storage Options

•Refrigerator: Store leftovers in an airtight container for up to 3 days.

•Freezer: Freeze uncooked, stuffed shells for up to 2 months. Thaw before smoking.

Variations & Substitutions

•Use ground turkey or spicy chorizo for a different twist.

•Swap BBQ sauce for a honey glaze or buffalo sauce.

•Add diced jalapeños for extra heat.

Frequently Asked Questions

Can I cook these in the oven instead? Yes! Bake at 275°F (135°C) for 1.5 hours, then broil for 5 minutes to crisp the bacon.

How do I keep the pasta from being too firm? Letting them sit overnight in the fridge before smoking helps soften the shells.

What wood chips work best for smoking? Hickory, applewood, or cherrywood add great flavor.

These Smoked Shotgun Shells are a next-level BBQ dish that’s guaranteed to impress. Smoky, cheesy, and wrapped in crispy bacon—what’s not to love? Fire up the smoker and give them a try!

Smoked Shotgun Shells

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Course: Appetizer, Main Course

Kitchen: American, bbq

Prep Time: 20 minutes minutes

Cook Time: 2 hours hours

Total Time: 4 hours hours 20 minutes minutes

Ingredients

 

• ▢ 1 lb ground beef or pork sausage
• ▢ 1/2 cup shredded cheddar cheese
• ▢ 1/4 cup cream cheese softened
• ▢ 1/4 cup diced jalapeños optional, for spice
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1/2 teaspoon black pepper
• ▢ 1/2 teaspoon smoked paprika
• ▢ 1 box 8 oz uncooked manicotti shells
• ▢ 12-15 slices bacon
• ▢ 1/2 cup BBQ sauce

Instructions

• Step 1: Prepare the Filling
• Mix Ingredients: In a large bowl, combine ground beef (or sausage), shredded cheese, cream cheese, diced jalapeños (if using), garlic powder, onion powder, black pepper, and smoked paprika. Mix until well combined.
• Step 2: Stuff the Manicotti Shells
• Fill the Shells: Using a spoon or piping bag, stuff each uncooked manicotti shell with the meat mixture, ensuring it’s evenly packed inside.
• Step 3: Wrap in Bacon
• Wrap with Bacon: Wrap each stuffed manicotti shell with a slice of bacon, ensuring it covers the shell completely. Secure with toothpicks if necessary.
• Step 4: Refrigerate (Important!)
• Chill Before Smoking: Place the wrapped shells in an airtight container and refrigerate for 4-6 hours (or overnight). This allows the pasta shells to soften before smoking.
• Step 5: Smoke the Shells
• Preheat Smoker: Heat your smoker to 250°F (120°C).
• Smoke the Shells: Place the wrapped manicotti shells directly on the smoker grates and cook for 90 minutes, or until the bacon starts to crisp up.
• Step 6: Glaze and Finish
• Brush with BBQ Sauce: After 90 minutes, brush each shell with BBQ sauce and continue smoking for another 30 minutes, or until the internal temperature of the meat reaches 165°F (74°C).
• Rest and Serve: Remove from the smoker and let rest for 5 minutes before serving.