Traeger Smoked Shotgun Shells

Are you curious to try Traeger smoked shotgun shells? This delicious appetizer is all the rage at the moment. They are pasta tubes stuffed with a mixture of ground beef and cheese, then wrapped in bacon and given a delicious BBQ sauce glaze at the end.

They have to be one of my favorite appetizers! Below, I have included my simple five method for cooking them (or so my family tell me)

shotgun-shells-smoker-cooling-on-rack

Traeger Smoked Shotgun Shells

Imagine pasta stuffed with meaty and cheesy goodness, garlic and jalapenos. Then the pasta shells are wrapped in bacon, because we all know everything tastes better! Then they are throw in the smoker to give that delicious smoky hit

Who couldn’t love pasta stuffed with meat, wrapped in bacon, and covered with melting cheese.

What You’ll Need

  • Uncooked manicotti shells or cannelloni shells as a substitute
  • Beef Mince
  • Ground Sausage (we love Italian Sausage)
  • Bacon (we prefer smoked)
  • Pepper Jack or Cheddar Cheese
  • Brown Onion
  • Garlic (minced)
  • Jalapeno
  • BBQ Sauce
  • Dry Rub (store brought or use my recipe below)

Instructions to Make Shotgun Shells on the Traeger

Below are my five easy steps to making shotgun shells

Step 1: Make the Filling

Place the BBQ rub, beef, sausage meat, onion, garlic, jalapenos, cheddar cheese, pepper jack cheese together in a bowl and mix well, you may need to use your hands.

bacon-shotgun-shells-on-a-traeger

Step 2: Assemble

Stuff the Manicotti shells with your meat and cheese mixture, then carefully wrap the bacon around each one, covering completely and then place on a wire rack. Then sprinkle the remaining BBQ rub on the bacon.

Place on a wire rack on a pan and put it in the refrigerator for 4 -6 hours

Step 3: Smoke

Preheat the smoker to 225°F, and wait until it comes up to temp.

Then pick your wood, you don’t need to be confined to particular pellets for light or heavy-flavored smoke. Want a stronger-tasting appetizer? Use the almighty hickory!

The bacon you used is already heavily smoked? Pick a mild and sweet wood like cherry or apple! Play around with what you enjoy!

Place the wire rack in the smoker and smoke for 60 minutes or until the bacon is starting to crispy. Once the bacon is starting to crisp increase the temperature to 350°F, take the rack out of the smoker and brush the shells with BBQ sauce.

Place the rack back in the smoker and cook for another 15 minutes and allow the sauce to caramelize.

Once the internal temperature reaches 160°F and the glaze is set remove the rack from the smoker and serve immediately.

What Else Can You Put in Your Shotgun Shell?

I thought you would never ask! Prefer sharp cheddar cheese to pepper jack? Do it! Don’t eat beef? Use ground pork…Below are more ideas of what to add into your shells mix

Diced Mushrooms

Olives

Blue Cheese

Pine Nuts

Ricotta

What to Serve With Them?

You can either serve these as an appetizer or as a side. Below are some some other appetizers you can serve them with as well as some mains

Smoked Carrots

Smoked Asparagus

Grilled Brussel Sprouts

Smoked Brisket

Smoked Tomahawks

Looking for More Delicious Appetizers with Bacon?

Smoked Jalapeno Poppers

Smoked Mashed Potatoes Topped With Bacon

Smoked Bacon Mac and Cheese

Smoked Meatloaf Stuffed with Bacon and Cheese

Smoked-Shotgun-Shells
Print Recipe
5 from 2 votes

Traeger Smoked Shotgun Shells

What could be better than meat and cheese stuffed in pasta tubes, wrapped in bacon and then brushed with BBQ sauce and smoked for just an hour for a tasty appitzer, snack or side,
Prep Time15 minutes
Cook Time1 hour 45 minutes
Total Time2 hours
Course: Appetizer, Breakfast, Dinner, lunch, main, Main Course, Side Dish
Cuisine: American, Barbecue, bbq, dinner, grill, lunch
Servings: 10 serves
Calories: 278kcal
Author: Charlie
Cost: 12

Equipment

  • 1 Trager Pellet Grill

Ingredients

  • 1 box uncooked manicotti shells or cannelloni shells as a substitute
  • 1 lb beef mince or meat mixture of your choice
  • 10 ounces sausage meat we love Italian sausages
  • 10 slices bacon we prefer smoked
  • 1 cup Pepper jack cheese
  • 1 cup Cheddar cheese
  • 1 whole brown onion diced
  • 1 clove fresh garlic minced
  • 1 whole jalapeno sliced
  • 1 cup BBQ Sauce
  • 2 tbsp BBQ Rub

Instructions

  • Place the BBQ rub, beef, sausage meat, onion, garlic, jalapenos, cheddar cheese, pepper jack cheese together in a bowl and mix well, you may need to use your hands.
  • Stuff the Manicotti shells with your meat and cheese mixture, then carefully wrap the bacon around each one, covering completely and then place on a wire rack. Then sprinkle the remaining BBQ rub on the bacon.
  • Place on a wire rack on a pan and put it in the refrigerator for 4 -6 hours
  • Preheat the smoker to 220°F, and wait until it comes up to temp. Place the wire rack in the smoker and smoke for 60 minutes or until the bacon is starting to crispy.
  • Once the bacon is starting to crisp increase the temperature to 350°F, take the rack out of the smoker and brush the shells with BBQ sauce.
  • Place the rack back in the smoker and cook for another 15 minutes and allow the sauce to caramelize.
  • After 15 minutes remove the rack from the smoker and serve immediately.

Smoke On!

Charlie

Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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2 thoughts on “Traeger Smoked Shotgun Shells”

  1. 5 stars
    Hi,

    I followed your recipe but I added blue and mushrooms to the shotgun shells and it was so delicious!! Do you think its ok to let them cook for 25 minutes with the bbq sauce on? I like the sauce to be really caramlised

    1. 5 stars
      Hi Diesel,
      so glad your enjoyed them!! I will be trying them with blue cheese soon too! I think it would be fine to cook for the 25 minutes I would just keep an eye on them to ensure they don’t burn.

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