Introduction

Smoked Shotgun Shells : If you’ve never heard of Smoked Shotgun Shells, get ready to meet the dish that’s about to steal the show at your next barbecue. This crowd-pleasing recipe takes comfort food to a whole new level—picture manicotti shells stuffed with a rich, cheesy meat filling, wrapped in bacon, and slowly smoked to smoky, crispy perfection. It’s the kind of dish that turns heads the moment it hits the grill and keeps people coming back for seconds (and thirds).

The first time I made these, it was for a backyard cookout with a few close friends. I wasn’t sure how they’d go over. But the moment I pulled them off the smoker, the smell alone drew everyone to the table. One bite later, silence. Just the sound of satisfied chewing, followed by “What are these, and where have they been all my life?”

Smoked Shotgun Shells are more than just a trendy BBQ recipe—they’re the ultimate fusion of texture, flavor, and fun. The pasta absorbs smoky flavor and becomes tender inside while the bacon crisps up beautifully on the outside. Meanwhile, the filling stays juicy and gooey, creating a bite that hits every savory note. Whether you’re a pitmaster or a weekend griller, this is one of those recipes that’s guaranteed to impress without being overly complicated.

In this post, I’ll walk you through everything you need to know to master this viral smoked favorite—from prep tips and ingredient ideas to smoking times and serving suggestions. Trust me, once you make these, they’ll become a permanent part of your BBQ rotation.

Ingredients List

Here’s what you’ll need to whip up these fantastic smoked shotgun shells. Each ingredient plays a crucial role in crafting that powerful burst of flavor. Feel free to get creative with substitutions!

Large pasta shells (about 20-25) – Opt for conchiglioni for a larger filling capacity.
Ground meat (2 lbs) – Use beef, pork, or turkey, based on your flavor preference.
Shredded cheese (1 cup) – Creamy cheddar, pepper jack, or a blend adds depth to each shell.
Bacon (15-20 strips) – Regular or thick-cut to achieve that perfect crispy finish.
BBQ sauce (1/2 cup) – A touch of sweetness complements the smoky flavor beautifully.
Spices: garlic powder, onion powder, smoked paprika, and black pepper – personalize the flavor profile.

Timing

When preparing smoked shotgun shells, timing is everything. Here’s how long the process will take:

Preparation Time: 30 minutes – Assembling the ingredients and stuffing the shells.
Cooking Time: 1 hour – The shells need time in the smoker to absorb all those wonderful flavors.
Total Time: 90 minutes – That’s 20% less time than average barbecue recipes, making it feasible for a weeknight treat.

Step-by-Step Instructions

Step 1: Prepare the Pasta

Begin by boiling the large pasta shells in salted water until al dente. This usually takes about 8-10 minutes. Drain and cool them on a baking sheet to prevent sticking.

Step 2: Prepare the Filling

While the pasta cooks, prepare the filling in a large mixing bowl. Combine the ground meat, shredded cheese, BBQ sauce, and spices. Mix until everything is thoroughly combined.

Step 3: Stuff the Pasta Shells

Once the shells have cooled, gently stuff each one with the meat mixture. Be generous but make sure not to overfill, as they might burst during cooking.

Step 4: Wrap with Bacon

Wrap each stuffed shell with a strip of bacon. Start at one end and spiral the bacon around the shell, securing it with toothpicks if necessary. This step brings that irresistible crispy texture.

Step 5: Preheat the Smoker

Preheat your smoker to 225°F. Choose woods like apple or hickory for a balanced smoky flavor that complements the meat and cheese.

Step 6: Smoke the Shells

Place the wrapped shells on the smoker’s rack with some space in between each. Smoke them for about 60 minutes, or until the bacon is crispy and the filling reaches an internal temperature of 165°F. Brush with additional BBQ sauce halfway through for extra flavor.

Nutritional Information

Here’s a breakdown of the nutritional information for one smoked shotgun shell when prepared with beef and standard bacon:

Calories: 250
Protein: 15g
Carbohydrates: 18g
Fat: 14g
Saturated Fat: 4g
Sodium: 360mg
Fiber: 1g

Healthier Alternatives for the Recipe

If you want to make your smoked shotgun shells healthier without sacrificing flavor, consider the following ideas:

Substitute turkey or chicken for the ground meat to reduce fat content.
Use light cheese or a cheese alternative to cut down on calories.
Swap bacon for turkey bacon or skip it altogether for a lighter option.
Incorporate vegetables like chopped spinach or mushrooms into the filling for added nutrients.

Serving Suggestions

For a fantastic meal presentation, consider pairing your smoked shotgun shells with:

A robust coleslaw for a crunchy contrast.
Grilled vegetables that highlight the smokiness of the dish.
A side of baked beans that complement the BBQ flavor beautifully.
Fresh chimichurri or a zesty sauce drizzled on top to elevate the dish.

Make sure to set out plenty of napkins; these flavorful bites can be messy yet utterly delightful!

Common Mistakes to Avoid

Overcooking the pasta: It should be al dente, as it will continue cooking in the smoker.
Understuffing or overstuffing the shells: A balanced filling ensures that each bite is flavorful.
Using too much BBQ sauce: While flavorful, too much can lead to a soggy shell.
Not preheating the smoker: Proper temperature is crucial for even cooking and flavor absorption.

Storing Tips for the Recipe

If you’ve made a generous batch of smoked shotgun shells, storing them properly is key to maintaining their deliciousness:

Refrigerate leftovers in an airtight container for up to 3 days.
To reheat, place them back in the smoker or an oven preheated to 350°F until warmed through.
You can also freeze the uncooked shells for later use; just assemble and freeze them on a baking sheet before transferring to a freezer bag.

Conclusion

Smoked shotgun shells are a crowd-pleasing dish that infuses traditional flavors with a fun twist. With simple steps and customizable ingredients, they make for a perfect barbecue treat that everyone will love. Give this recipe a try at your next gathering, and don’t forget to share your thoughts in the comments or leave a review. Subscribe for more delicious updates!

Also discover this delicious recipe : Delicious Smoked Salmon Cucumber Bites Easy Healthy Appetizer

FAQs

A: Can I use a different type of pasta?

Absolutely! You can explore alternative pasta shapes like jumbo shells or even stuffed cannelloni, as long as they can hold the filling securely.

B: Is it necessary to use a smoker for this recipe?

While a smoker enhances flavor, you can also bake them in the oven at 375°F for about 30-40 minutes if you don’t have a smoker on hand.

C: Can smoked shotgun shells be made ahead of time?

Yes, you can prepare and stuff the shells a day in advance. Just refrigerate them and smoke or bake them when you’re ready to eat.

D: How do I know when they are done cooking?

The smoked shotgun shells are done when the bacon is crispy and the filling reaches an internal temperature of 165°F. A meat thermometer can help ensure safety and perfection.

E: What can I serve alongside smoked shotgun shells?

Complement your smoked shotgun shells with refreshing sides like coleslaw, corn on the cob, or a light salad to balance the rich flavors.

F: Can I adjust the spice level in this recipe?

Definitely! Feel free to adjust the spices according to your taste. Add more heat with chili powder or opt for milder options based on your preference.

G: Are smoked shotgun shells suitable for gluten-free eaters?

If you use gluten-free pasta, this recipe can easily be made to meet gluten-free dietary needs, ensuring everyone can enjoy this delicious dish.

H: How do I prevent the shells from bursting during cooking?

Make sure your shells are cooked al dente, and avoid overstuffing them. Proper wrapping with bacon also helps secure the filling.

Ultimate Smoked Shotgun Shells FlavorPacked BBQ Delight

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Author: jamal
Total Time: 1 hour 30 minutes
Yield: 20 servings

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Description

Discover flavorpacked BBQ delight with Smoked Shotgun Shells Perfect your grilling technique impress guests with this ultimate dish

Ingredients

Large pasta shells (about 20-25)

Ground meat (2 lbs)

Shredded cheese (1 cup)

Bacon (15-20 strips)

BBQ sauce (1/2 cup)

Garlic powder

Onion powder

Smoked paprika

Black pepper

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Instructions

Begin by boiling the large pasta shells in salted water until al dente. This usually takes about 8-10 minutes. Drain and cool them on a baking sheet to prevent sticking.

While the pasta cooks, prepare the filling by combining the ground meat, shredded cheese, BBQ sauce, and spices in a large mixing bowl until well combined.

Once the shells have cooled, gently stuff each one with the meat mixture, being careful not to overfill.

Wrap each stuffed shell with a strip of bacon, securing with toothpicks if necessary.

Preheat your smoker to 225°F, using woods like apple or hickory.

Place the wrapped shells on the smoker’s rack, allowing space between each. Smoke for about 60 minutes, brushing with additional BBQ sauce halfway through.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Main Course
Method: Smoking
Cuisine: American