Smoked Shotgun Shells

Smoked shotgun shells are the perfect appetizer for your next summertime get-together with friends and family, or game-day treat.

And the only thing dangerous about these smoked shotgun shells is that they’re dangerously delicious and a bit addictive.

Made with simple ingredients, these delicious smoked shotgun shells are loaded with a mixture of ground beef, sweet Italian sausage, sharp cheddar cheese, gouda cheese, and a blend of simple seasonings.

Stuffed into manicotti shells, wrapped in bacon, and coated with barbecue sauce, our smoked shotgun shells have an explosion of flavor in every bite.

If you love delicious smoked treats, make sure to try our smoked pork belly burnt ends and smoked beef brisket burnt ends. They truly are meat candy!

Ingredients to make Smoked Shotgun Shells

Let’s start by gathering the ingredients we need to make our Smoked Shotgun Shells recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.

Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

Do I have to use gouda cheese?

No, you don’t. You can use Monterey Jack, pepper jack, mozzarella cheese, Swiss cheese, cream cheese, or any of your favorite cheeses.

How to make Smoked Shotgun Shells

• Remove the beef and sausage from the refrigerator about a half hour prior to starting the smoking process
• Preheat the smoker to 225 degrees

• Add the kosher salt, garlic powder, onion powder, sweet paprika, cumin, black pepper, and chili powder to a small bowl. Whisk to combine the BBQ rub and set aside till needed.
• Add the Italian sausage and ground beef to a large bowl. Add 2 ½ teaspoon of the barbecue rub seasoning to the meat mixture.
• Use your hands or a spoon to gently combine the ingredients.
• Add the shredded sharp cheddar cheese and shredded gouda cheese to the mixture.
• Mix just enough to combine the cheese mixture with the meat mixture.
• Remove the uncooked manicotti shells from the packaging and begin stuffing them from the ends of the shells, until they’re full. Repeat the process until all the pasta shells are full.

Preheat the smoker to 225 degrees F., add your favorite wood chips to the smoke tube.

• Wrap a piece of bacon around the stuffed shells, covering the entire shell with the bacon. Repeat the process until all the shells have been wrapped.
• Sprinkle the remaining barbecue rub over the top of the bacon-wrapped shotgun shells.
• Place the stuffed shells on a rack in the smoker with a foil pan under to catch the drippings. Smoke for one hour.
  *To make the process easier, place the shotgun shells on a wire rack and place the wire rack on a shelf in the smoker.
• After one hour, use an instant-read thermometer to check the filling of the shotgun shells, they should be around the 160-degree mark.
• Remove the shells from the smoker and brush them with barbeque sauce.
• Return them to the smoker and cook for an additional 30 minutes.

*Add more wood chips to your smoke tube and return the shells on the wire rack to the smoker.

Smoked shotgun shells are deliciously decadent meaty snack that can be served as is or with your favorite dipping sauce. Try it with ranch dressing, blue cheese dressing, or simply with additional barbecue sauce.

Store any leftovers refrigerated in an airtight container for 2-3 days.

Recipe FAQ’S

More Recipes You’ll Love!