Just put the stuffed shells on the grill and wait for the magic to happen. Smoke for 2 hours or until the bacon starts to get crisp. Pipe mixture into manicotti shells. To date she has created over 550 recipes that millions of people cook every month, making Hey Grill Hey a name synonymous with amazing BBQ. Make them ahead of time and let them sit in the fridge for 6 hours- so the shells start to soften from the moisture in the meet before you cook. Texas Chili is all about smoked meat Oh, mannow that weather is changing and the days are cooler, nothing beats a bowl of Texas Chili. Par-Boil manicotti shells for 4 minutes. You have to be a little more careful not to split the pasta when stuffing, but is totally an option. Definitely needs the spaghetti sauce. You could get away with the microwave if you absolutely have to, though. But, I added cream cheese and jalapeno, onion to the meat. At the end of 2 hours, increase the heat to 275F (135C) to help crisp up the bacon. Cook 10 more minutes and remove from the grill and enjoy! Once they are wrapped in bacon, set them in the fridge for 6 to 8 hours this will help the manicotti shell to get soft before cooking. That's okay! Susie Bulloch founded Hey Grill Hey in 2015 with one desire: To help people make better BBQ. Place the shotgun shells onto the grill and let them smoke for one hour. Ok, sorry for screaming. Drain and cool on a sheet pan. Bring 4 - 6 quarts of water to a rolling boil, add salt to taste. Wondering if you have to hit the store? Place pan of stuffed, wrapped shells into fridge for 2 hours or even overnight to help the shells to soften a little. For a little smoke we added a small smoke box full of hickory pellets. Humm I wonder if a five pound stuffer would make that so much easier? Fill Manicotti according to desired recipe or back. Mix in cream cheese. Mitch Miller That sounds like an ideal lean to fat ratio. Subscribe to our email newsletter to get a FREE Meat Temperature Guide and never miss a new recipe or deal! Longer may even be okay but I havent tried it. After a couple reports of shells not cooking completely, Im advising that you cover the wrapped shells and place them in the fridge for 4-6 hours before smoking. Once the mixture is evenly combined, carefully stuff it into the manicotti shells. We respect your privacy. Please try again. I didnt feel like cleaning the stuffer so I didnt do it. This is just the overview so you can see what youre actually getting into here. Good thought!!! If you don't have the Roasted Garlic Rub or Midnight Toker yet, get ordering, but you can substitute in any garlic-heavy rub for this and it'll still be great! Smoked BBQ Shotgun Shells are cheesy and BBQ stuffed manicotti shells wrapped in bacon and then smoked to perfection. No need to go from low-and-slow to high-and-fast to get the bacon done, it cooked to perfection in 45 minutes. These shotgun shells are sure to be a hit, and they are perfect for tailgating. Crab Stuffed Manicotti with Alfredo Sauce Seasalt Savorings. Grimpuppy Yeah that seems like a lot more time cleaning than doing. Preheat your smoker to 250F. All you need is one of these savory meat-stuffed pasta tubes, but dont let that stop you. Then put these babies right on the grill grate for about 2 hours. The information in the nutrition box are calculated through a program and there is room for error. Place the pan of appetizers onto the smoker grate and let them smoke cook for . Place baking sheet in the fridge for 4-6 hours for everything to set before cooking. This manicotti is filled with 3 kinds of cheese and baked to absolute perfection! Brush the shells with BBQ sauce and cook for an additional 10 minutes. Smoked Buffalo Chicken Shotgun Shells are manicotti shells stuffed with a cheesy buffalo chicken mixture, wrapped in bacon, and smoked. Manicotti shell stuffed with seasoned chop meat mozzarella and wrapped with bacon and dusted with sweet and smokey rub. Has anyone left these in the refrigerator for over a day before cooking? Here at Hey Grill Hey, were in the business of helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. Wrap each shell with one piece of bacon. sign up for our Meatgistics community today. These tasty treats are meat and cheese filled manicotti, wrapped in bacon, and finished off with a spicy-sweet coating to tie it all together. 1 package manicotti shells Check out https://www.scoutandcellar.com/dreamwildwines Follow us:Instagram: https://www.instagram.com/bonesbrewsbbqFacebook: https://www.facebook.com/bonesbrewsbbq#bonesbrewsbbq #bbqshotgunshells #smokedshotgunshells #backyardbbq If youre using a charcoal grill, just make sure you keep the temperature 350 F, or even a touch lower. If using oven ready shells, would you still parboil or let them sit for the 6 hours? Step 1: Prepare the Shells Start by preheating your grill to 300 degrees F. Then, combine the ground sausage, cheese, and a pinch of rub in a large bowl. Vegan Manicotti Stuffed with Cauliflower Cream and Spinach Monkey and me kitchen adventures. Mix up all the glaze ingredients, and when the bacon fat is rendered and it is starting to firm up, paint the glaze onto the shells. 1 1/2 pounds 80/20 ground beef 1.5 oz jolapeno popper brat seasoning 16 oz cream cheese (could use high temp cheese of choice) 2.5 oz water 1 package manicotti shells 1 pound bacon Mix ground beef , water and jalapeo popper seasoning. Par-Boil manicotti shells for 4 minutes. 6. (This is a great recipe anytime you have some extra space in the smoker.). We suggest leaving lots of time between the appetizers and the main if Smoked Shotgun Shells are on the menu! Store in the fridge for 4 to 6 hours. Let me know if someone replies to my comment. Wrap the bacon around the shell as tightly as you can and lay the finished product onto a pan with a rack. Stuff the shells with the cheese mixture. Oh and flipping them halfway through helps the bacon to cook a little more evenly. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. Remove from water, drain and rinse with cold water to stop cooking. Try your own ideas with these smoked shotgun shells and let me know if you come up with something amazing. I have not had this issue but it is very important that the sausage reach at least 160 so give it the time it needs and everything else should be fine. Stuff the ground beef mixture into the manicotti shells. Once the grill comes up to temp and the bacon fat has mostly rendered and is starting to crisp, mix together the glaze ingredients and lightly paint on the bacon. Remove the shells to a strainer to drain the water then transfer to a baking sheet to cool slightly. You could grate it and mix it in if you wanted to. Preheat the smoked to 275F. Wrap each shell with one slice of bacon. You are driving me wild! My take of Shotgun Shells using jalapeo popper brat seasoning. Smoke the shells for 90 minutes. I thankfully doubled the bacon because spots that are not covered in bacon get hard. Preheat oven to 350 degrees. If your smoker uses a water pan, fill it up. Cook until the bacon starts to crisp. Most folks are smoking them for a few hours, then finishing them over high heat to get the bacon cooked. I just added a bit of liquid smoke to the sauce and cooked in oven at 225 for two hours, then 275 for 45 minutes. Incredible Recipes from Heaven. We wrapped some hot dogs and they were AWESOME. These tasty little appetizers are named because, well they are shaped like shotgun shells. Stir gently. Remove from water, drain and rinse with cold water to stop cooking. Stir in the Ricotta, spinach, Parmesan, basil, breadcrumbs, salt and pepper. Sounds and looks delicious. Cut some cheddar cheese slices into thirds. Add mixture to piping bag with a large nozzle. Much easier to control the output and reduce the mess. You can boil them for 5 minutes to soften and make a little easier to stuff. I'll update the post with instructions. Brush BBQ sauce over each shell, and raise the temperature of the smoker to 300. Now flip the shell over and fill the other side with sausage by pressing it into the sausage. If you aren't in the Pacific Northwest you might have a hard time finding that. Theyre manicotti shells stuffed with a meat and cheese mixture and wrapped in bacon. Avocado, Tomato and Cucumber Arugula Salad, Slow Cooker Chicken and Mushroom Stroganoff. Go to your local grocery and look for Johnsonville Sausage Strips. (Not absolutely necessary but improves the bite) Set up smoker for cooking at 225F using indirect heat. **HELPFUL INFO**Prep Time: 30 minutesCook Time: 2.5 hoursSmoker Temp: 225F then 275FMeat Finish Temp: 160FRecommended Wood: Hickory, Maple, Apple**INGREDIENTS FOR SMOKED SHOTGUN SHELLS**11 manicotti shells1 lb ground sausage, hot or mild8 ounce block of cheddar cheese1 lb bacon, thin slicedJeff's barbecue sauceJeff's original rub*** Written Recipe ***https://www.smoking-meat.com/october-7-2021-smoked-shotgun-shellsVisit https://smoking-meat.com for more recipes*** Section Bookmarks: ***Intro - 00:05Stuff with sausage and cheese - 00:25Wrap with bacon - 03:16Sauce and Rub - 04:50Fridge time - 06:03Smoke - 06:26Try it - 08:06Outro - 08:51----------------------------------------------- * JEFFS RUBS AND BBQ SAUCE * - Bottled products: https://thinbluefoods.com/collections/barbecue-essentials - Recipes: https://smoking-meat.com/order* JEFFS BOOKS * - Smoking Meat: The Essential Guide to Real Barbecuehttps://smoking-meat.com/book-amazon - Smoke, Wood, Fire: The Advanced Guide to Smoking Meathttps://smoking-meat.com/book2-amazon*OUR OTHER RESOURCES*- THE SMOKING MEAT WEBSITEhttps://smoking-meat.com- SMOKING MEAT FORUMS https://smokingmeatforums.com- THE NEWSLETTERFree smoking recipes in your email inbox - subscribe at https://smoking-meat.com/subscribe- FREE SMOKING BASICS ECOURSEhttps://www.smoking-meat.com/smoking-basics-ecourse- FREE SMOKING TIME AND TEMPERATURE CHARThttps://www.smoking-meat.com/timetemp----------------------------------------------- SUBSCRIBE TO THIS CHANNELhttps://www.smoking-meat.com/youtube-----------------------------------------------SEND SOMETHING FOR REVIEWEmail jeff@smoking-meat.com for details and shipping info.-----------------------------------------------FOLLOW ME ON: -Facebook: https://www.smoking-meat.com/facebook -Twitter: https://www.smoking-meat.com/twitter -Instagram: https://www.smoking-meat.com/instagram -Pinterest: https://www.smoking-meat.com/pinterest-----------------------------------------------PRODUCTS USED AND/OR SHOWN IN THIS VIDEOREC TEC RT-700 Pellet Grill (The Bull) - https://www.smoking-meat.com/bullSS Pan with rack - http://smoking-meat.com/ss-pans-with-racks-----------------------------------------------FAVORITE PRODUCTS THAT I USE* SMOKERS, GRILLS, ETC. It is best to stretch the bacon first so it is long enough to wrap and cover the entire shell. . Transfer cooked meat mixture to a mixing bowl. If anyone makes these, let us know how it goes, I will do the same if I get a chance to try them in the oven. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. After that, increase the temperature to 350 degrees Fahrenheit and top with barbecue sauce. Add water to a large pot, season with salt. No worries. Use your favorite sharp cheddar or whatever cheese you're loving lately. Be gentle when stuffing the manicotti so you don't crack the noodles. While these tasted great, our shells were still hard at the end of the cook. Enter your email address below to subscribe to this blog. Your email address will not be published. 16 oz cream cheese (could use high temp cheese of choice) Did you know? Grimpuppy Thats a new one to me. samspade I have a 5 pound stuffer and the thought crossed my mind. HUGE crowd pleaser. Today friends, I am sharing with you smoked Buffalo chicken shotgun shells! Print Recipe Prep Time 20 mins Cook Time 2 hrs Course Appetizer Cuisine American Servings 14 shotgun shells Calories 287 kcal Equipment Traeger/Pellet Grill Smoker To make filing the shells easier, add the mixture to a Zip-lock bag and cut one end off. Let cool slightly and serve with ranch dressing for dipping if desired. Remove the shells to a strainer to drain the water then transfer to a baking sheet to cool slightly. Place the pan of appetizers onto the smoker grate and let them smoke cook for 2 hours or until the bacon starts to get crisp. Only users with topic management privileges can see it. We smoked this roast on our, We have owned the Pit Boss Copperhead 3 for about two months now, so we thought it was time for a Pit Boss Copperhead 3, Read More Pit Boss Copperhead 3 ReviewContinue, Backyard Smoked Brisket Recently, smoked brisket has been on my mind. When ready to cook, set Traeger to 225F. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Made these and they were great. Take care to ensure that you don't break your shells. Try our seared tuna on the grill its perfect. Let me know if you give it a try! Because we like a little kick to our dishes, we ended up using a spicy BBQ seasoning on top of the shells. Next - cover the tray with plastic wrap and place in the fridge for 4-6 hours. I have A Chubby Reverse smoke water bath smoker, can I forgo the pan and just have shotgun shells directly on my rack? Sausage is a popular stuffing, but we decided to go with a spicy seasoned ground beef instead and copious amounts of shredded smoked Beechers cheese. Fair point! Please download a browser that supports JavaScript, or enable it if it's disabled (i.e. Cook until the bacon starts to . Remove and enjoy. Be gentle and patient when adding the mix to the shells the manicotti shells like to crack (NOTE: We found that 1lb of sausage mix fills 10 shells), Wrap each stuffed shell with a piece of bacon, Add a little of your favorite sweet or savory seasoning to the bacon, Place in smoker and smoker for 90 minutes (or until the bacon is crispy). Smoked them on a Traeger for 2 hours and crisped the bacon on my weber gas grill. Probably should fix that! minced garlic, dried basil, cannellini beans, vegan Parmesan cheese and 20 more. Can you make these in a regular oven or better yet an air fryer? Add salt to taste. Manicotti shells are stuffed with ground sausage, and wrapped in bacon then smoked to perfection. Ingredients:10-12 Manicotti Shells1 Pound Ground Italian Sausage1 Jalapeno, finely chopped2 Tbsp Finely Chopped Red OnionPork Seasoning (Meat Church Hot Honey Hog used for this recipe)Thin Cut Bacon (2 slices per manicotti shell)Sweet and Smoky BBQ SauceTodays Beer Spotlight was Change of Art, a Hazy IPA from 2nd Shift Brewing in St. Louis, MO.Enjoy our recipes? Show more Show more Smoked. Be as careful and cautious as possible when handling the shells. Place the shells on a plate in the fridge and leave for at least 6 hours. Once youre ready to make these shotgun shells take a few minutes to read over these tips. Stuff shells with sausage and cream cheese mixture. Any suggestions on oven time and temperature? Arrange stuffed manicotti over sauce in single layer. In a large bowl, mix together sausage, cream cheese, shredded cheese and ricotta with a hand mixer be sure sausage and cream cheese are room temperature. can they be made, smoked and finished, then frozen for use later? 1 pound bacon. This softens them so they won't be so chewy when you eat them. Adjusting that now. Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Homer said it best, Ummmm Bacon Nice job, Grimpuppy those look delicious thanks for the recipe to. Set up smoker for cooking at 225F using indirect heat. Susie and her husband Todd run a family business that includes a line of signature BBQ rubs, sauces, and gadgets. This one may not be for everyone. The Grill Squad is our exclusive membership program that will transform bland cookouts into booming barbecues that you'll remember for a lifetime. I dont have a smoker, but would love to make these. Store them in the fridge, covered, for 6 to 8 hours. It seems like the shell would remain dry if you dont at least cook the shell a little bit. Wrap the shells in bacon. Next up is the smoker, or in my case I am using my Traeger pellet grill. I often leave them overnight or longer.. during this time, the moisture in the meat helps the shells to soften before you smoke them. I would go shredded cheese next time to fill that void in the middle better. We stuff them by hand. Sprinkle the bacon all around with the BBQ seasoning. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. During the last 10 minutes, brush barbecue sauce on all sides of the bacon wrapped shells before removing them from the smoker. 1/3 sausage, then chunk of cheese then more sausage so the cheese ends up in the center. HerbcoFood Thinking you are very correct in using a plastic bag. I made this several times and mine turned out perfectly soft and ready to eat. You want it about 220 for the first stage of this. Turn the smoker up to 375F. Put together the ground beef, seasonings, and the cheese. 200k+ receive my free smoker recipes.You should too! This recipe from Andersons Smoke Show is a quick and easy appetizer recipe that you can make in about an hour and a half with just a few simple ingredients. Bacon Wrapped, Buffalo Chicken Dip, Chicken, Shotgun Shells, smoked, Traeger Recipes, leftover or store bought buffalo chicken dip (recipe link for homemade dip in post above), uncooked manicotti shells (exact amount will depend on what size shells you have), Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). Teach a man to fish and he drinks beer for a lifetime. You can order the MASTER FORMULAS which allow you to make Jeffs rubs and barbecue sauce at home using your own ingredients! I imagine you could use a piping bag if you have the right one. 10 manicotti shells 1 lb bacon cup BBQ sauce Instructions Preheat the smoker to 200 degrees F. In a large bowl combine the pork sausage, BBQ Rub, onion, garlic, and cheese. Smoked Shotgun Shells are sausage-stuffed manicotti shells and are one of the latest crazes in backyard barbecue. Place the wrapped shells onto a. Brush barbecue sauce onto the top and sides of the bacon wrapped shell then apply a coating of Jeff's original rub. See whats in our Backyard and the what we use to cook. Manicotti shells are stuffed with ground sausage, and wrapped in bacon then smoked to perfection. Incredible Recipes from Heaven. Mix together sausage, cream cheese, shredded cheese and ricotta with a hand mixer be sure sausage and cream cheese are room temperature. I first heard about these smoked shotgun shells sometime last year but didnt really get around to trying them until recently. Learn how your comment data is processed. Preheat oven to 350 degrees. You sure can. But, with those ingredients, my taste buds are going wild. Try and cover the entire shell. *Pit Boss Lockhart Platinum Series - https://www.smoking-meat.com/lockhartPit Boss KC Combo Platinum Series - https://www.smoking-meat.com/kc-comboPit Boss 440 with Nascar Logo - https://www.smoking-meat.com/pb440-nascarPit Barrel Cooker - https://www.smoking-meat.com/pbcREC TEQ RT-700 Pellet Grill (The Bull) - https://www.smoking-meat.com/bullCamp Chef Woodwind Wifi - https://smoking-meat.com/woodwind-wifiCamp Chef VersaTop Burner with Griddle Model FTG250 - https://smoking-meat.com/versatopCamp Chef Pizza Oven Accessory Model PZ30 - https://smoking-meat.com/pizza-oven* THERMOMETERS *ThermoWorks Infrared Thermometer - https://www.smoking-meat.com/IRK-2ThermoWorks Smoke - https://www.smoking-meat.com/smokeThermoWorks ThermoPop - https://www.smoking-meat.com/thermopopThermoWorks Signals - https://www.smoking-meat.com/signalsThermoWorks Chef Alarm - https://www.smoking-meat.com/chefalarmFireBoard - https://www.smoking-meat.com/fireboardMeater - https://www.smoking-meat.com/meaterThermoPro TP19 - https://www.smoking-meat.com/tp19ThermoPro TP20 - https://www.smoking-meat.com/tp20* TIMERS *ThermoWorks TimeStack - https://www.smoking-meat.com/timestack* KNIVES *Mairico Brisket Knife - https://www.smoking-meat.com/mairico-knife* OTHER TOOLS *Kitchen Shears: https://www.smoking-meat.com/kitchen-shearsSS Pan with rack - http://smoking-meat.com/ss-pans-with-racksGrillGrates - https://www.smoking-meat.com/grillgratesMeat Slicer - https://www.smoking-meat.com/slicer609Weber Grill Pans - https://www.smoking-meat.com/weber-grill-panCooling Racks - https://www.smoking-meat.com/cooling-racks* I participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn commissions by linking to Amazon.com and other affiliate sites. Mix by hand until all of the ingredients are well combined. Its impossible to stop eating them! Cook until the glaze is set and make sure the internal temperature of the meat reaches at least 160. But, its, Read More Simple Seared Tuna on the GrillContinue. To make a good thing even better, we topped these meat lovers-style shotgun shells with parmesan garlic butter and dunked them in warm marinara. These delicious appetizers resemble a shotgun shell giving them their clever name. In a medium-sized bowl combine ricotta, one cup of mozzarella cheese, parmesan, spinach, Italian seasoning, and egg. Brush a little barbecue sauceonto the bacon and then give it a good sprinkle with my original rub. Cheese + meat, you can't really go too wrong here. Roma tomato, olive oil, ricotta cheese, manicotti shells, salted butter and 8 more. Once they are stuffed, wrap each manicotti shell in 2 slices of bacon and sprinkle the tops with the remaining barbecue rub. Remove the wire rack from the cookie sheet and place on the smoker and smoke for 1 hour. If you want you can add extra seasoning, but we did not find it necessary, Take sausage mixture and stuff shells and place on wire rack. After 10 minutes, brush the shells with BBQ sauce. These smoked shotgun shells are a happy little appetizer that is so meaty and filling it could easily double as a main dish. How long do you smoke shotgun shells? WARNING: Manicotti shells are fragile. I have not tried this but I think it would work just fine. Increase the temperature to 350 degrees F, and smoke for 10 minutes. Mix together with your hands until everything is well combined. Add the garlic and cook, stirring, another minute. Smoked Buffalo Chicken Shotgun Shells are manicotti shells stuffed with a cheesy buffalo chicken mixture, wrapped in bacon, and smoked Course Appetizer, Snack Cuisine American Keyword Bacon Wrapped, Buffalo Chicken Dip, Chicken, Shotgun Shells, smoked, Traeger Recipes Prep Time 15 minutes Cook Time 2 hours Servings 8 shells Calories 220 kcal Home Recipes Traeger Smoked Shotgun Shells. (Not absolutely necessary but improves the bite). Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. In my opinion, it would look much more like a smoked shotgun shell if the ends were straight cut like most cannelloni shells. You can find more of my smoking and grilling recipes here on my website (browse the Homepage for inspiration) on Instagram, YouTube, or our Facebook Page. These shotgun shells are LOADED with all the good stuff. Once the smoker is ready, place the pan of appetizers onto the grate and close the lid. Add ricotta cheese and combine. The very edges were a little more dry but I didnt mind that at all. If youd rather smoke right away, I recommend boiling the manicotti for 2-3 minutes prior to stuffing. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible! Here at Hey Grill Hey, were in the business of helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. It is best to stretch the bacon first so it is long enough to wrap and cover the entire shell. Made them and they were really good.. was a bit salty from bacon and sausage. NoScript). Thanks for the recipe and idea! Warning you will need to make more than the recipe calls for or they will disappear. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Would building them and putting them in the fridge overnight be too long before smoking? Place pan of stuffed, wrapped shells into fridge for 2 hours or even overnight to help the shells to soften a little more. Brush sauce onto the wrapped shells and let them caramelize in the heat for about 10 minutes before removing them from the smoker. Brush BBQ sauce over each shell, and raise the temperature of the smoker to 300. I followed this recipe exactly and after 2.5 hours the sausage was only 125 degrees with an instant read thermometer. I recommend using thin sliced bacon and if you can stretch each piece of bacon a little longer than it is, this will be helpful. Hey Jeff, Smoking-Meat.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Your browser does not seem to support JavaScript. Get our 75 ESSENTIAL Traeger Recipes here! To make a good thing even better, we topped these meat lovers-style shotgun shells with parmesan garlic butter and dunked them in warm marinara. Order the Recipes, Your email address will not be published. I dont like to layer the bacon too much so using a single piece will be best even if it doesnt completely cover the entire shell. Basically it is a stuffed manicotti shell wrapped in bacon and today we are using some Buffalo chicken dip to keep things a little spicy! I am using a trager smoker. Meat Selection | Fire Management | Flavor Amping | Tools & Equipment | The Process, Please enable JavaScript in your browser to submit the form. If your smoker uses a water pan, fill it up. Grimpuppy daaang those look tasty and I bet they were good! Can I make these smoked shotgun shells in advance? I might just have to give guise a try. This is one of those cooks where theres a lot of prep, but super worth it when youre done. Subscribe to get new recipes in your inbox. 2.5 oz water Remove from smoker and paint the shells with your favorite BBQ sauce and put back in the smoker for 15 minutes. Looks very tasty. Smoked Shotgun Shells (Stuffed Manicotti). Yup! These questions were submitted via our Reddit post that can be found here. Ingredients:10-12 Manicotti Shells1 . The sausage strips sound amazing.. They are definitely a unique appetizer that is sure to please everyone! Set up your smoker for cooking at 225F (107C) using indirect heat. I'd like to receive the free email course. Just another amazing appetizer that you have to try very soon and be sure to comment below and let me know what you think!