Smoked Shotgun Shells Appetizer

These smoked shotgun shells hit every craving for a bold and savory appetizer whether you are firing up the smoker for game day or gathering with friends around the patio. Manicotti shells are stuffed with a rich combo of beef, sausage, creamy cheese and jalapeno then wrapped in crispy bacon and brushed generously with barbecue sauce before getting the perfect smoky finish. They have earned a place at every backyard gathering I host each summer—my family is obsessed with that smoky bacon crunch and melty cheese center.

The first time I brought these shotgun shells out of the smoker my neighbors were at the fence asking what smelled so amazing now they make appearances at almost every cookout we throw.

Ingredients

• Manicotti shells: hold all the goodness together and keep the filling super moist pick a brand with sturdy shells so they do not crack
• Ground beef: gives hearty texture and flavor choose a fresh blend with good marbling
• Hot Italian sausage: adds spice and savoriness try to find one with a bold fennel kick
• Sharp cheddar cheese: melts beautifully for extra tang buy a quality block and shred it fresh
• Cream cheese: makes the filling creamy and binds it together opt for full fat for best texture
• Jalapeno: brings heat and brightness choose glossy firm peppers for good flavor
• Onion: builds sweet aromatic depth use a yellow or sweet onion for balance
• Slap Ya Mama seasoning: is a Cajun spice blend for extra pop check the label for fresh date
• Garlic powder and black pepper: punch up the savory notes use freshly ground pepper for stronger flavor
• Red pepper flakes: boost the spice level adjust to taste
• Barbecue sauce: adds tangy smoky glaze choose a thick style that clings well
• Bacon: makes for crisp smoky wrapping pick bacon with a nice balance of meat and fat for even cooking

Step-by-Step Instructions

Prep the Smoker:

Get your smoker set to 250 degrees so the shells cook gently and pick up plenty of smoke flavor. Aim for a consistent temperature so the bacon renders evenly

Mix the Filling:

Combine all the filling ingredients in a large bowl. Mix thoroughly by hand for even cheese and spice distribution making sure the cream cheese is completely worked in

Stuff the Shells:

Carefully fill uncooked manicotti shells with the meat mixture from both ends to avoid air pockets. Take your time to ensure that every shell is tightly packed

Wrap with Bacon:

Wrap each stuffed shell in bacon making sure you cover the ends so the filling stays locked in. You may need two slices per shell depending on their size

Sauce Up:

Brush barbecue sauce on all sides of the bacon wrapped shells and set them aside on a tray until all are coated

Smoke the Shells:

Lay the shells directly on your smoker grates and smoke for 60 minutes. Flip the shells brush with additional sauce and continue smoking for another 60 minutes until the bacon is crisp and the filling is cooked through

Serve and Enjoy:

Let the shells cool briefly after smoking then slice or serve whole and get ready for instant compliments

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My favorite part is biting through the crisp smoky bacon and hitting that creamy cheesy filling my kids always race to grab the first shell off the platter and it is our official kickoff for every summer cookout

Storage Tips

Leftover shells store well in an airtight container in the refrigerator for up to three days. They reheat best in a hot oven or air fryer which helps bring the bacon back to crispness. If you want to freeze extras I recommend wrapping each in foil and storing in freezer bags then reheating straight from frozen on a baking tray.

Ingredient Substitutions

If you want to make the shells mild you can swap the hot Italian sausage for a sweet or mild version. Monterey jack or pepper jack can work instead of cheddar for a cheesier twist. For a less spicy version skip the red pepper flakes and use chopped green bell pepper in place of jalapeno.

Serving Suggestions

Smoked shotgun shells are delicious on their own but you can add a side of ranch or blue cheese dressing for dipping. They pair well with fresh pickles slaw or even inside a toasted bun for a knockout sandwich. At parties I often set them out on a platter with toothpicks for easy grabbing.

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Cultural Context

These shotgun shells are a creative take on classic barbecue and party food trends blending Italian American ingredients with Southern barbecue tradition. Smoked appetizers like these have become wildly popular in backyard cookouts because they combine that irresistible bacon wrapped crunch with bold cheesy fillings.

Frequently Asked Questions

→ Can I use a different pasta instead of manicotti shells?

Manicotti shells work best for stuffing, but large cannelloni can be a substitute. Shells should be sturdy and uncooked to hold the filling during smoking.

→ Is it necessary to cook the meat before stuffing?

No, both ground beef and sausage cook fully inside the shells while smoking. There's no need to pre-cook the meat.

→ How do I keep the shells from breaking while stuffing?

Fill shells gently from both ends, packing slowly to avoid cracks. Softer fillings make stuffing easier and reduce shell breakage.

→ Can I prepare these ahead of time?

You can stuff and wrap the shells a day in advance. Cover and refrigerate until ready to smoke. Brush with sauce right before smoking.

→ What wood chips work best for smoking?

Hickory and apple wood offer a balanced smokiness and pair well with the barbecue flavors. Experiment with other woods for varied taste.