Smoky Shotgun Shells Made Simple

Prepare to impress everyone at your next gathering with these irresistible Smoked Shotgun Shells! This culinary delight is a true rite of passage for any pitmaster or backyard BBQ enthusiast. Imagine tender pasta tubes, generously stuffed with a succulent, seasoned meat and cheese blend, meticulously wrapped in savory bacon, coated in a luscious BBQ sauce, and then slow-smoked to perfection. It’s a symphony of flavors and textures that will undoubtedly crown you as the king or queen of the smoker. And don’t worry, I’ve got all the expert tips to guide you through making them effortlessly!

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While almost everything cooked on a smoker reaches a new level of deliciousness, Smoked Shotgun Shells truly stand out. These aren’t just tasty; they’re an experience. Presenting these amazing smoked appetizers to your guests will guarantee rave reviews and solidify your reputation as a master of the grill. Their unique combination of smoky flavor, savory filling, and crispy bacon is simply unparalleled.

I personally craft these on my Traeger pellet smoker, but the beauty of this recipe is its adaptability – any smoker will yield fantastic results. I’ll be honest, they require a little effort, but the best part is their fantastic prep-ahead potential. You can assemble them the day before, store them in the fridge, and then simply pop them into the smoker a couple of hours before you plan to serve. This flexibility makes them an ideal choice for entertaining.

These Smoked Shotgun Shells are my go-to for tailgating parties, casual get-togethers with friends, or any occasion where I want to serve something truly special. Even kids eagerly devour them, because who can resist anything wrapped in bacon? The secret to their incredible tenderness lies in smoking them low and slow, allowing the pasta ample time to soften and absorb all those wonderful smoky flavors. Once they’re brushed with your favorite BBQ sauce, they transform into sticky, smoky-sweet bites that are bursting with an outstanding blend of flavors. Serve them once, and you’ll see how quickly they become a beloved staple!

What Are Smoked Shotgun Shells Made Of?

Often referred to affectionately as “bullet shells” or simply “shells,” these delectable creations earn their name from their resemblance to a shotgun shell, albeit slightly elongated and infinitely more appetizing! At their core, Smoked Shotgun Shells are a masterful combination of comfort food and BBQ excellence: a rich, seasoned beef and cheese mixture, carefully piped into pasta tubes, which are then expertly wrapped in strips of bacon and slow-smoked. The final touch involves a generous brushing of BBQ sauce, followed by a bit more smoking, creating a gloriously sticky, sweet, and savory exterior. They are served piping hot, straight from the smoker, promising an explosion of flavor with every bite.

The taste is nothing short of amazing. It’s a delightful trifecta of savory meat, salty bacon, and creamy cheese that satisfies every craving. And for those wondering about the pasta, rest assured: when smoked low and slow, the cannelloni or manicotti tubes cook to an ideal tenderness, meaning no unpleasant crunchy pasta surprises. Whether you prefer them “naked” with just their smoky goodness or served with a side of your favorite BBQ sauce for dipping, these Smoked Shotgun Shells are truly as good as it gets in the realm of smoked delights!

Essential Ingredients for Smoked Shotgun Shells

Crafting the perfect Smoked Shotgun Shells begins with selecting the right high-quality ingredients. Here’s what you’ll need to create this epic smoked dish:

• Cannelloni Shells: Opt for oven-ready cannelloni tubes if possible. Their smooth surface and straight cuts make them ideal for stuffing and wrapping, closely mimicking the “shell” appearance. If cannelloni is hard to find, manicotti shells or tubes can be a suitable alternative (see my tips below for using manicotti).
• Ground Beef: I highly recommend using medium ground beef (80/20 lean-to-fat ratio). The fat content is crucial here; it prevents the meat from drying out during the long smoking process and contributes significantly to the overall juiciness and flavor of the filling.
• Cheddar Cheese: Freshly shredded sharp cheddar cheese adds a wonderful tangy and robust flavor that complements the beef and bacon beautifully. Feel free to experiment with your favorite melting cheese; smoked gouda for an extra smoky kick, Monterey Jack, or even a blend of cheddar and mozzarella would work wonderfully.
• Milk: Yes, milk! This often-overlooked ingredient plays a vital role in two ways. Firstly, it adds essential moisture to the ground beef mixture, which the pasta shells need to cook and soften properly from the inside out. Secondly, the enzymes in milk act as a natural tenderizer, ensuring your meat filling remains incredibly tender and juicy throughout the smoking process.
• Garlic Powder: A staple seasoning that provides a foundational savory aroma and taste, enhancing the beef mixture without overpowering it.
• Onion Powder: Similar to garlic powder, this adds a subtle sweetness and depth of flavor, creating a well-rounded and aromatic filling.
• Salt and Pepper: Essential for seasoning the meat mixture to perfection. Adjust to your taste, remembering that the bacon and BBQ sauce will also contribute to the overall saltiness.
• Bacon: You’ll need at least a full pound, and possibly a bit more depending on the size of your shells. Regular-cut bacon slices are best for this recipe. Thick-cut bacon, while delicious, can be too rigid and won’t stretch enough to create a tight, even wrap around the pasta tubes, which is important for both cooking and presentation.
• BBQ Sauce: A sweet and spicy BBQ sauce works exceptionally well with Smoked Shotgun Shells, providing a delightful glaze that caramelizes and adds another layer of flavor and texture. However, feel free to use your preferred BBQ sauce – whether it’s tangy, smoky, or extra sweet – to customize the taste.

If you’re using manicotti tubes, ensure success by letting the stuffed shells sit in the fridge overnight, and don’t skimp on the fat content of the meat you are stuffing into them. Both are essential to make sure your shells don’t wind up crunchy! If you are pressed for time and can’t wait overnight, it is best to par-boil them for about 1/3 of the stated cook time before stuffing.

Nicole – OrWhateverYouDo.com

Cannelloni Tubes vs. Manicotti Tubes – What’s The Difference and Why It Matters

While both cannelloni and manicotti pasta tubes can be used interchangeably for this Smoked Shotgun Shells recipe, understanding their subtle differences can help you achieve the best results. Cannelloni shells are typically smooth-sided, thinner, and have perfectly straight-cut open ends. This design makes them somewhat easier to stuff evenly and wrap tightly with bacon, contributing to that distinctive “shotgun shell” look. On the other hand, manicotti shells feature ridges on their sides and often have tapered, pointed ends. The ridges can help hold the sauce, but the tapering might make stuffing slightly trickier and the final shape a bit less uniform.

For the most authentic and visually appealing Smoked Shotgun Shells, my primary recommendation is to use oven-ready cannelloni shells. These require no pre-boiling and soften beautifully during the low and slow smoking process, absorbing all the delicious flavors from the meat and smoke. If manicotti is your only option, don’t despair! Just be sure to follow the advice about potentially par-boiling them briefly or allowing them to rest overnight in the fridge after stuffing to ensure the pasta softens adequately and doesn’t end up crunchy.

How to Make Perfect Smoked Shotgun Shells

Creating these incredible Smoked Shotgun Shells is a rewarding process. While it involves a few steps, each one is straightforward and leads to an explosion of flavor. Follow these detailed instructions to master this crowd-pleasing dish:

For a full list of ingredients with precise measurements and comprehensive instructions, please scroll down to the printable recipe card located at the bottom of this page.

1. Preheat Your Smoker: Begin by preheating your Traeger pellet smoker, or any other type of smoker you own, to a consistent temperature of 225°F (107°C). Maintaining a low and steady temperature is key to tender pasta and rich smoky flavor.
2. Prepare the Flavorful Beef Filling: In a large mixing bowl, combine the ground beef (80/20 is ideal for moisture), shredded cheddar cheese, milk (which helps tenderize the meat and hydrate the pasta), garlic powder, onion powder, salt, and freshly ground black pepper. Mix all these ingredients thoroughly with your hands until they are well combined. Be careful not to overmix, as this can make the meat tough.
3. Stuff the Pasta Tubes: Take one cannelloni shell at a time and carefully stuff it with the prepared beef mixture. The goal is to fill each tube as completely as possible without overly compacting the meat, which can prevent even cooking. A small spoon or even a piping bag (with the end snipped off) can make this step easier and less messy.
4. Wrap with Bacon: Once stuffed, take a slice of regular-cut bacon. Start at one end of the stuffed pasta tube and tightly wrap the bacon around the shell, working your way towards the opposite end in a spiral motion. Ensure the bacon overlaps slightly to create a full, protective casing. This bacon layer not only adds incredible flavor and crispiness but also helps keep the pasta moist.
5. Initial Smoke Session: Arrange the filled and bacon-wrapped shells on a wire rack set over a baking sheet or sheet pan. This setup allows for optimal smoke circulation around each shell. Place the pan in your preheated smoker and smoke for approximately 1 hour at 225°F (107°C). During this stage, the bacon begins to render, the pasta starts to soften, and the smoky flavors infuse deeply.
6. Sauce and Continue Smoking: After the initial hour, carefully remove the pan from the smoker. Generously brush the entire outside of each shotgun shell with your favorite BBQ sauce. Return them to the smoker and continue smoking for an additional 30-45 minutes. The shells are ready when the internal temperature of the meat filling reaches 165°F (74°C) and the pasta is perfectly tender. Use a meat thermometer to confirm the internal temperature.
7. Optional Crisping Step (Reverse Sear): For an extra crispy bacon exterior, you can perform an optional reverse sear. You can achieve this in a few ways:
   • On a Grill or Griddle: Transfer the finished shells to a preheated grill or griddle (like a Blackstone) for 1-2 minutes per side, just until the bacon crisps up to your liking.
   • Increase Smoker Temperature: If using a Traeger or similar smoker, you can increase the temperature to 400°F (204°C) for the last 10-15 minutes, carefully monitoring to prevent burning.

   This step is purely for texture preference and not essential for doneness, but it adds a fantastic crunchy element.

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What to Serve With Smoked Shotgun Shells

Wondering how to round out your meal with these delightful Smoked Shotgun Shells? Their rich, savory, and smoky profile makes them incredibly versatile. We often enjoy them as a hearty dinner, but they truly shine as an appetizer or party food at gatherings. Here are some fantastic pairing ideas:

• For Appetizer Spreads: Serve them alongside other beloved BBQ appetizers like Smoked Chicken Tortilla Cups, spicy jalapeño poppers, or even a fresh batch of smoked queso.
• As a Main Course: To turn them into a complete meal, consider serving them with classic BBQ sides. Creamy coleslaw, a hearty potato salad, smoky baked beans, or even some grilled corn on the cob would be perfect complements. A simple green salad with a light vinaigrette can also cut through the richness beautifully.
• Pairing with Meaty Mains: If you’re hosting a grand BBQ feast, Smoked Shotgun Shells make an excellent prelude to larger smoked dishes such as Smoked Eye of Round, tender Smoked Meatballs, or succulent smoked ribs.
• Beverage Pairings: A cold craft beer, especially a lager or an amber ale, pairs wonderfully with the smoky, savory flavors. For non-alcoholic options, iced tea or a sparkling lemonade would be refreshing choices.

Storage Solutions for Leftover Smoked Shotgun Shells

Should you be lucky enough to have any leftovers of these incredible Smoked Shotgun Shells, proper storage ensures you can enjoy them again. Simply place any uneaten shells in an airtight container and refrigerate them for 3-4 days. This keeps them fresh and ready for a quick reheat.

Can You Freeze Smoked Shotgun Shells?

Absolutely! Smoked Shotgun Shells freeze beautifully, making them an excellent make-ahead option for future meals or parties. To freeze, arrange the cooked and cooled shells in a single layer on a baking sheet. Once fully frozen (this prevents them from sticking together), transfer them to a freezer-safe plastic bag or an airtight container. They will maintain their quality in the freezer for up to a month. When you’re ready to enjoy them, thaw overnight in the refrigerator before reheating.

How Do You Warm Up Smoked Shotgun Shells?

The best method for reheating your leftover Smoked Shotgun Shells is in the oven. Preheat your oven to 350°F (175°C). Place the shells in an oven-safe dish, cover them tightly with aluminum foil to retain moisture, and bake for about 20-30 minutes, or until they are heated through and the internal temperature reaches a safe level (around 165°F or 74°C). This gentle reheating method helps keep the pasta tender and the filling moist, while preventing the bacon from becoming overly crispy or dry.

Frequently Asked Questions About Smoked Shotgun Shells

Step-by-Step Visual Process for Smoked Shotgun Shells

Want More Delicious and Easy Smoker Recipes?

If you’ve enjoyed mastering these Smoked Shotgun Shells and are eager to explore more incredible dishes from your smoker, you’re in luck! There’s a whole world of smoky flavors waiting to be discovered. Here are some of my top recommendations for easy and delicious recipes that will keep your smoker busy and your taste buds happy:

• Smoked Pork Tenderloin: A lean and flavorful cut, perfectly tenderized and infused with smoke for an elegant meal.
• Smoked Tri Tip: Achieve a perfectly cooked, juicy tri-tip steak with that signature smoky crust.
• The Best Traeger Recipes: A comprehensive collection of top-rated recipes specifically designed for Traeger and pellet grill enthusiasts.
• Smoked Asparagus: A simple yet sophisticated side dish that takes fresh asparagus to new heights with smoky flavor.
• Smoked Mac and Cheese: The ultimate comfort food, elevated with a rich, smoky depth that’s impossible to resist.
• Smoked Chicken Wings: Crispy, juicy, and packed with smoky flavor, these wings are perfect for game day or any casual get-together.

Happy smoking, and enjoy creating more unforgettable meals with your smoker!