Traeger Smoked Shotgun Shells

Curious to try smoked shotgun shells?

Let me introduce you to this delicious appetizer that is all the rage at the moment.

Traeger smoked shotgun shells are uncooked pasta tubes stuffed with a mixture of ground beef and cheese then wrapped in bacon ang given a delicious sweet glaze.

There had to be one of my favorite appetizer cooked on the smoker! Below I have included my simple five method for producing the best smoked shotgun shells (or so my family tell me)

What You Need for Traeger Smoked Shotgun Shells

• 1 box of uncooked manicotti shells or cannelloni shells as a substitute
• 1lb beef mince or meat mixture of your choice
• 300g sausage meat (we love Italian sausages)
• 5 slices bacon (we prefer smoked)
• 1 block of pepper jack cheese or a cheese mixture of your liking
• 1 brown onion (diced)
• 1 clove fresh garlic (minced)
• 1 jalapeno (sliced)
• 1 cup of mushroom slices
• 1 of your favorite bottled sauce (barbecue sauce or ketchup)
• 1-2 tbsp of your favorite Traeger dry rub seasoning

Homemade Spice Rub Ingredients

Want to make your own seasoning rub as we do for a knockout recipe?

• 1 tsp Italian seasoning
• 1 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp brown sugar
• 1 tsp cayenne pepper
• 1 tsp smoked paprika
• 1 tsp chili pepper flakes

Equipment You Need for Making Traeger Smoked Shotgun Shells

• Traeger Pellet grill or charcoal smoker
• Favorite wood pellets (We used Traeger applewood pellets)
• Mixing bowl
• Sharp knife
• Wire rack
• Airtight container
• Thermometer probe
• Basting brush

Shotgun Shells – What Are They?

Let’s ignore the name on your recipe card for a minute.

Imagine cooked but slightly crunchy pasta stuffed with meaty goodness…

The hint of chili and herbs from your spice mix infused into ground sausage meat.

Then the pasta shells are wrapped in bacon, because why not?

These bacon-wrapped shells are then covered in your favorite cheese.

Only to melt and ooze for another boost of flavor.

Are you hungry yet for this fantastic appetizer?!

Why Are We Smoking the Shotgun Shells?

Smoking your food is like a subtle kiss!

Not only does this cook the shotgun shells but also will develop a smoky flavor.

Each bite is more delicious than the last and all with the convenience of a Traeger Pellet Grill.

I like to smoke this shotgun shell recipe because…

• It adds a depth of smoky flavor and undertones from nutty to meaty
• An indirect heat allows plenty of moisture to cook the pasta tubes and not evaporate
• Helps render down the fat in your meat mixture and the shredded cheese.
• You can personalize the recipe with different flavors of pellets

Why You’ll Love This Traeger Smoked Shotgun Shells Recipe

Starchy smoked pasta stuffed with meat, wrapped in bacon, and covered with melting cheese…

Hmm… let me think why your love it!

This amazing appetizer covers all the key flavor components our brain loves!

– Sweetness from the bbq sauce and brown sugar.

– Umami savory goodness from the smoke.

– Salty heaven from the slices of bacon.

– Fat from the tons of cheese your mum never let you have!

Do I need to say more?

What Is the Temperature to Smoke the Shotgun Shells?

There are two stages of cooking this yummy dish!

Set your Traeger pellet smoker to a medium 250°F for the first stage of cooking.

We will then be ramping up the heat to 300°F for the last 10 mins.

This is when we will be adding the sauce and getting those pieces of bacon crispy!

How Long to Smoke the Shotgun Shells on a Traeger?

  You are looking at roughly 90 minutes in total to prepare and smoke the shotgun shells.

The Best Woodchips to Use for Smoking Shotgun Shells on a Traeger?

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 and even use your favorite pellets for other dishes.

Traeger has an enormous range so have fun and get creative!

Do I Need to Rest the Shotgun Shells Before Eating?

Rest the shotgun shells in an airtight container in the refrigerator for 6 hours.

This is a crucial part of the process.

It does 3 things;

– Draws moisture from the pasta shells which helps them cook and crisp up.

– Helps with the bacon sticking to the shotgun shells.

– Lets the meat and cheese mixture develop flavor with the spices.

What if I Don’t Have a Traeger Smoker?

Smoking the shotgun shells on a Traeger with indirect heat is the best technique.

However, if you don’t have a smoker don’t worry! You can still easily cook them in the oven.

They won’t come out as smoky but you can replicate that flavor with BBQ sauce or liquid smoke.

Can I Use Other Ingredients in My Traeger Shotgun Shells?

I thought you would never ask!

Prefer sharp cheddar cheese to pepper jack?

Do it!

Don’t eat pork?

Use 100% ground beef…

What to Serve With Our Delicious Traeger Shotgun Shells?

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

Method for Traeger Smoked Shotgun Shells Wrapped in Bacon

Below are my five easy steps to making shotgun shells

How to Make the Stuffing for the Traeger Shotgun Shells

– Fry off the onion and garlic with the meat and drain excess fat.

– Put the cooked meat mixture, a sprinkle of cheese & the jalapeños together in a bowl.

– Used your hands to mix through until formed and evenly dispersed.

– Cover with plastic wrap and refrigerate while you mix the spices.

Tip: For a healthier alternative use ground turkey meat.

Preparing the Spice Mix

Preparing the spice mix is simple.

– Mix all the above rations in a mixing bowl like you did the meat.

– Mix the spices with your meat mixture.

– Wrap and refrigerate until you are ready to stuff the Manicotti tubes.

How to Make the Shotgun Shell

Get ready for the fun part!

– Set up a clean station on your worktop.

– Stuff the Manicotti with your meat and cheese mixture.

– Carefully wrap the bacon around each one, covering completely.

Step 1: Make the Stuffing (10 Minutes)

– Follow the above directions using your stuffing ingredients.

– Mix thoroughly.

– Refrigerate until ready.

Step 2: Mix the Spices & Apply Them to the Stuffing (5 Minutes)

– Mix the spices as directed above.

– Mix into your stuffing mix.

– Refrigerate until ready to fill up the pasta.

Step 3: Make the Shotgun Shells (20 Minutes)

– Stuff the pasta into shotgun shells.

– Wrap the bacon around your stuffed pasta. Followed by a good rub of your favorite seasoning.

– Store in a clean airtight container.

Step 4: Rest the Shotgun Shells (6 Hours)

– Rest the shells in the fridge for 6 hours.

Step 5: Smoke on the Traeger & Enjoy the Shotgun Shells (90 Minutes)

– Load the pellets, prime, set the grill temperature to 250°F, and wait until up to temp.

– Put the shotgun shells directly on the grill gates or a wire rack.

– Smoke for 60 minutes.

– Brush BBQ sauce on each of the shells.

Looking for More Delcious Appetizers with Bacon?

Smoked Jalapeno Poppers

Smoked Mashed Potatoes Topped With Bacon

Smoked Bacon Mac and Cheese

Smoked Meatloaf Stuffed with Bacon and Cheese

Smoke On!

Charlie

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