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. 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. You could grate it and mix it in if you wanted to. Its ok for part of the shell to be seen. Try and cover the entire shell. Arrange stuffed manicotti over sauce in single layer. Once the mixture is evenly combined, carefully stuff it into the manicotti shells. I am Cheri, read more in the About Me section. Thanks for the recipe and idea! Carefully turn over each shell, basting with BBQ sauce. Looks like your connection to Meatgistics was lost, please wait while we try to reconnect. Place pan of stuffed, wrapped shells into fridge for 2 hours or even overnight to help the shells to soften a little. 1/3 sausage, then chunk of cheese then more sausage so the cheese ends up in the center. For the shells Bring a large pot of water to a boil. It's actually easier to stuff the manicotti if it hasn't been cooked. Try our seared tuna on the grill its perfect. These shotgun shells are LOADED with all the good stuff. Took the leftover stuffing and lined the bottom of a loaf pan. Each one is better than the last. Try not to leave any exposed manicotti shell as those could get a little crunchy after they are smoked. But, its, Read More Simple Seared Tuna on the GrillContinue. Did you know? But, I added cream cheese and jalapeno, onion to the meat. Smoking-Meat.com is supported by its readers. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. Your email address will not be published. I often leave them overnight or longer.. during this time, the moisture in the meat helps the shells to soften before you smoke them. and stuff that into the shells. Todd, I didnt rotate mine but you certainly could if you typically do that on your smoker. Smoke at 225-250 for 2 hours. This should also help to ensure the shell was nice and soft by the time it gets ready to eaten. Mix in cream cheese. Used marinara for dipping. See whats in our Backyard and the what we use to cook. 2023 Grilled Jawn Backyard BBQ & Grilling, 1 cup Cheese of Choice (I like Pepper jack), Mix Sausage and cheese in a bowl. These tasty little appetizers are named because, well they are shaped like shotgun shells. Preheat the smoked to 275F. Required fields are marked *. I dont see any reason to not leave them for 24-36 hours. The amount will depend on the size of your manicotti shells, I was able to get 8 shells total. Note: With my size manicotti I made 8, depending on the manicotti shell size you may end up with a few more or less. We stuff them by hand. Wrap each slice of bacon around the stuffed shells, overlapping slightly. No, we did not pre-cook the shells. This time may vary slightly depending on how consistently your smoker holds its temperature and the thickness of your bacon. Stir gently. Next up is the smoker, or in my case I am using my Traeger pellet grill. Meat Selection | Fire Management | Flavor Amping | Tools & Equipment | The Process, Please enable JavaScript in your browser to submit the form. Humm I wonder if a five pound stuffer would make that so much easier? Smoked Shotgun Shells are sausage-stuffed manicotti shells and are one of the latest crazes in backyard barbecue. In my opinion, it would look much more like a smoked shotgun shell if the ends were straight cut like most cannelloni shells. I want to say the video I saw making those, they used a pipping bag to fill the shells. (Not absolutely necessary but improves the bite) Set up smoker for cooking at 225F using indirect heat. Add the shells and cook, stirring occasionally, for 5 minutes. At the end you have a melty bit of cheddar. This manicotti is filled with 3 kinds of cheese and baked to absolute perfection! Stuff shells with sausage and cream cheese mixture. In true indirect cooking, the heat is getting to everything pretty evenly so its not as big of a deal as it is when cooking on a grill or over direct heat. After that, increase the temperature to 350 degrees Fahrenheit and top with barbecue sauce. If your smoker uses a water pan, fill it up. The moisture from the meat filling and the fat from the bacon are enough to cook the noodles. If you want the shells wrapped from end to end you might need two slices of bacon per pasta shell, No need for a toothpick, these will hold with just the bacon. New to me as well. Combine the ground beef, Roasted Garlic Blend, Midnight Toker Rub (see notes for substitution suggestions), and the shredded cheese. Smoked Shotgun Shells are always a hit for any occasion, party, get together or anything. Shotgun shells are a smoked appetizer made with manicotti shells that have been stuffed with a cheese and sausage mixture, wrapped in slices of bacon, and then coated in barbecue sauce and smoked. Open the chub of ground breakfast sausage and press the manicotti shells into the sausage to fill about 1/3 of the shell. In the oven is best. I cut the block of cheese into chunks and placed it in the center of the manicotti. Grimpuppy Yeah that seems like a lot more time cleaning than doing. While these tasted great, our shells were still hard at the end of the cook. Follow the same approximate times and temps as the smoker directions, and let me know how it goes! Roll the dip in your hand and stuff the uncooked manicotti shells. Brush the smoked shotgun shells with Jeffs barbecue sauceabout 10 minutes before they are finished cooking. Brush BBQ sauce over each shell, and raise the temperature of the smoker to 300. This delicious smoked appetizer uses manicotti shells which are stuffed with sausage and cheese then wrapped in bacon and smoked until perfectly done and crisp. 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. Idaho Smokey Thanks for your posts, keep up the good work. Avocado, Tomato and Cucumber Arugula Salad, Slow Cooker Chicken and Mushroom Stroganoff. If youd rather smoke right away, I recommend boiling the manicotti for 2-3 minutes prior to stuffing. Spoon into manicotti shells. Good thought!!! Let them cook for about 30 minutes at this higher heat or until the bacon is as crisp as you like it. Misleading how step #1 says to start your smoker yet step #5 is place in fridge for 4-6 hours. Mix in cream cheese. I will look for them locally. You can also subscribe without commenting. Manicotti is stuffed with a spicy sausage mixture, wrapped in bacon, and cooked on the smoker for the best BBQ bite around. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Made these and they were great. You could use any leftover Buffalo chicken dip or even take some help from the store and use store bought dip. Let cool slightly and serve with ranch dressing for dipping if desired. Subscribe today to get tips, recipes and meat smoking ideas in your inbox. 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 delicious appetizers resemble a shotgun shell giving them their clever name. Posted on Last updated: December 30, 2022, Categories Appetizers, Beef, Recipes, Traeger Recipes. It is sometimes helpful to crank up the heat to 275 for an additional 30 minutes to get a better texture on the bacon. How long do you smoke shotgun shells? Bake 20 minutes or until heated through and sauce is bubbling. Grimpuppy Whats not good wrapped in bacon? Place ricotta mixture in a large piping bag or large freezer bag and snip the end. Crab Stuffed Manicotti with Alfredo Sauce Seasalt Savorings. In a medium bowl, stir together ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, pesto, salt, and pepper. As a result, your viewing experience will be diminished, and you have been placed in read-only mode. Gluten free stuffed shells: January 4, 2017: Reviewer: Cathy Cicoria from Florida Sent this to my sister who has Celiac and must eat gluten free. Mix by hand until all of the ingredients are well combined. Mine are about inch square by 1 inch long. Heat the oil in a large skillet over medium heat. These smoked shotgun shells are amazing and loved by the Grilled Jawn Family! I'll update the post with instructions. Let them cook for 2 hours at 225F (107C). Preheat oven to 350 degrees. Carefully stuff each shell with the sausage mixture. This allows the shells to absorb some of the moisture from the meat and bacon and softed up a bit prior to cooking. Go to your local grocery and look for Johnsonville Sausage Strips. 2. Olive Garden Giant Stuffed Shells Copycat Recipe, 14 manicotti shells you can also use cannelloni shells if thats what you can find, 1 lb ground sausage, hot or mild I used mild pork sausage, 1 lb bacon, thin sliced be sure to use thin sliced bacon if you want the bacon to completely cover all the shells, you might need a little more than a pound of bacon. Comments sorted by Best Top New Controversial Q&A Add a Comment . You can find more of my smoking and grilling recipes here on my website (. ND Mike yes, some people do that. Karen, I have not made these in the oven however, I think you could preheat the oven to about 325 or 350 and get these done in around 30 minutes give or take 15 minutes. Preheat your smoker to 250F. Thanks Chefs! I mixed 5 pepper Italian sausage with chopped green onions and shredded mozzarella cheese. I dont know what it, Read More Easy Charcoal Grilled Chicken BreastsContinue, Outdoor cooking can be healthy too. Stuff the mixture into uncooked manicotti shells. 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. Definitely needs the spaghetti sauce. Home Appetizers Smoked Shotgun 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. I might just have to give guise a try. The Grill Squad is our exclusive membership program that will transform bland cookouts into booming barbecues that you'll remember for a lifetime. I would go shredded cheese next time to fill that void in the middle better. We recommend that you stay away from anything that contains a lot of sugar since the high grill temperature might burn the seasoning. The information in the nutrition box are calculated through a program and there is room for error. There was an error submitting your subscription. Get my Quick Start Guide to Smoking on the Traeger! 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. Subscribe to our email newsletter to get a FREE Meat Temperature Guide and never miss a new recipe or deal! Continue to baste and flip until the bacon is crisp and the sauce is sticky. It takes approximately 1 1/2 hours to smoke shotgun shells. Much easier to control the output and reduce the mess. Some people have had great success with cooking the shells a little bit before stuffing them. 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! These shotgun shells are sure to be a hit, and they are perfect for tailgating. Its impossible to stop eating them! Add the garlic and cook, stirring, another minute. Youll want to allow plenty of time because after we make these, they need to sit in the fridge for at least 6 to 8 hours. (Not absolutely necessary but improves the bite). You can use any seasoning you like. I have not tried this but I think it would work just fine. The bacon would need to be crisp and the manicotti would need to be soft.. also the stuffing inside would need to reach 160F to be safe. Its actually best if you start out with some cold Buffalo chicken dip because it makes it easier to stuff the shells. Store them in the fridge, covered, for 6 to 8 hours. Prep Time: 30 minutes Cook Time: 2 hours 30 minutes Total Time: 5 hours Ingredients Units Scale 11 manicotti shells 1 lb ground sausage (hot or mild) No smoker available. Place the meat-stuffed manicotti shells on the smoking grate and smoke for 1 hour. Top with remaining Alfredo sauce. I LOVE PICANHA! Im a firm believer that everything tastes better wrapped in bacon. Remove from the smoker and allow to cool slightly and the cheese to set! Only users with topic management privileges can see it. 1 1/2 pounds 80/20 ground beef When you are cooking, youll want to use the full recipe at the bottom of the page. You cant really go wrong here, so as with all of our recipes, feel free to experiment and make them your own. Next - cover the tray with plastic wrap and place in the fridge for 4-6 hours. It seems like the shell would remain dry if you dont at least cook the shell a little bit. Bring 4 - 6 quarts of water to a rolling boil, add salt to taste. Use your favorite sharp cheddar or whatever cheese you're loving lately. Yup! Grimpuppy Thats a new one to me. Incredible Recipes from Heaven. Break up the sausage more as it cooks. 14 manicotti shells Mix together sausage, cream cheese, shredded cheese and ricotta with a hand mixer - be sure sausage and cream cheese are room temperature 1 lb bulk pork sausage, 4 oz cream cheese, 1 cup cheddar cheese, 1 cup mozzarella cheese, 1 cup ricotta cheese Fill manicotti shells with sausage mixture. I highly recommend investing in an instant-read thermometer to track the temperature of the smoked shotgun shells as they cook. Wrap the bacon around the shell as tightly as you can and lay the finished product onto a pan with a rack. No worries. I have A Chubby Reverse smoke water bath smoker, can I forgo the pan and just have shotgun shells directly on my rack? Grimpuppy I bet those were amazing! For a little smoke we added a small smoke box full of hickory pellets. First up, youll need these four ingredients for your smoked shotgun shells: My Hey Grill Hey Chicken Rub is a bright and bold chicken seasoning that combines lemon and herbs for a refreshing seasoning with just a hint of heat. Wrap each shell with one slice of bacon. Heres what youll need for the meat lovers filling: Last up, youll need the following for the garlic Parmesan butter: Heres how to make smoked shotgun shells (meat lovers style!). cream cheese, water, taco seasoning, sliced green onions, lean ground beef and 8 more. Stir in spinach, Parmesan cheese, oregano and 1/4 cup Alfredo sauce. Nice! This recipe was created for you, backyard griller! Smoked Shotgun Shells Serving Size: 10 Time: 2 hours Difficulty: Easy Ingredients 1 box Manicotti Shells 1 lb Sausage of Choice (We used Mild Italian Sausage) 1 cup Cheese of Choice (I like Pepper jack) 1 cup BBQ sauce 1 package Bacon Directions Mix Sausage and cheese in a bowl. Check out https://www.scoutandcellar.com/dreamwildwines Follow us:Instagram: https://www.instagram.com/bonesbrewsbbqFacebook: https://www.facebook.com/bonesbrewsbbq#bonesbrewsbbq #bbqshotgunshells #smokedshotgunshells #backyardbbq Place the pan of appetizers onto the smoker grate and let them smoke cook for . 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. 1.5 oz jolapeno popper brat seasoning "You never really die until you end up on the wall at a Cracker Barrel". 5. Added the left over stuffed shells. I am also going to try and put Ricotta in the middle, sprinkle with SPG and Italian seasonings and serve with spaghetti sauce to dip them with. Sprinkle the bacon all around with the BBQ seasoning. Feel free to buy us a beer using our tip jar link - https://ko-fi.com/bonesbrewsbbqPrefer a great wine? Carefully stuff each shell with the sausage mixture. Hey havent tried them yet but will as we are HUGE smokers that love firearms. This delicious smoked appetizer uses manicotti shells which are stuffed with sausage and cheese then wrapped in bacon and smoked until perfectly done and crisp. Fill Manicotti according to desired recipe or back. Place the shells on a plate in the fridge and leave for at least 6 hours. Remove and enjoy. Brush BBQ sauce over each shell, and raise the temperature of the smoker to 300. To make filing the shells easier, add the mixture to a Zip-lock bag and cut one end off. I find that using a piping bag works the best. You have to be a little more careful not to split the pasta when stuffing, but is totally an option. Set up smoker for cooking at 225F using indirect heat. Subscribe to get new recipes in your inbox. This one may not be for everyone. The same goes for the Smoked Beecher's Flagship. Smoked BBQ Shotgun Shells are cheesy and BBQ stuffed manicotti shells wrapped in bacon and then smoked to perfection. I dont have a smoker, but would love to make these. **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. Today friends, I am sharing with you smoked Buffalo chicken shotgun shells! These smoked shotgun shells are a happy little appetizer that is so meaty and filling it could easily double as a main dish. sign up for our Meatgistics community today. Incredible Recipes from Heaven. I still recommend making these ahead of time and leaving them in the fridge overnight to allow the moisture in the meat to start softening the shells. These delicious appetizers resemble a shotgun shell giving them their clever name. 16 oz cream cheese (could use high temp cheese of choice) Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://www.youtube.com/@waltonsinc. But, we really liked the simplicity of using a gas grill. Just another amazing appetizer that you have to try very soon and be sure to comment below and let me know what you think! Get our 75 ESSENTIAL Traeger Recipes here! Smoke for an hour, and then turn the heat up . 10-18-2021, 07:14 PM #8. Preheat your pellet grill to 220. 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. Any suggestions on oven time and temperature? 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. You could get away with the microwave if you absolutely have to, though. Smoked them on a Traeger for 2 hours and crisped the bacon on my weber gas grill. Drain and cool on a sheet pan. Unfortunately, these are difficult to find. Pipe mixture into manicotti shells. I start checking them every 5 minutes after 30 minutes to make sure the shells don't get too crispy and the bacon isn't over-cooked. Youll want to light your charcoal 30-45 minutes or so before you plan on starting to cook the shells. Making those have been on my list of things to try. Crank up the heat to 350. Most folks are smoking them for a few hours, then finishing them over high heat to get the bacon cooked. I also added ground turkey. Taco Stuffed Manicotti! Fire up your grill for indirect cooking at 350 F. Transfer the shells to the grill and cook for 45 minutes or until the bacon is done and just starting to crisp. No turning, flipping, nothing. 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 imagine you could use a piping bag if you have the right one. Have you had this issue. Use whatever type of meat youd like. Remove from water, drain and rinse with cold water to stop cooking. They are smoked for one hour. In a medium-sized bowl combine ricotta, one cup of mozzarella cheese, parmesan, spinach, Italian seasoning, and egg. Smoked Shotgun Shells Use uncooked manicotti noodle shells and stuff them with a mixture of ground beef, spicy ground sausage, cream cheese, and shredded cheddar cheese then wrapped them in. 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. Serve shells garnished with parsley along with warm marinara for dipping or drizzling. Add the cooked sausage mixture and stir until well combined. Crispy bacon, cheesy spinach and sausage stuffing, all with a slight hint of smoke. Wrap each shell with one piece of bacon. Theyre manicotti shells stuffed with a meat and cheese mixture and wrapped in bacon. If desired, place under broiler to brown cheese. If you use thin bacon it will adhere perfectly to the shell. Subscribe today to get tips, recipes and meat smoking ideas in your inbox, 2023 Learn to Smoke Meat with Jeff Phillips | Privacy Policy. We suggest leaving lots of time between the appetizers and the main if Smoked Shotgun Shells are on the menu! HerbcoFood Thinking you are very correct in using a plastic bag. You want it about 220 for the first stage of this. Transfer cooked meat mixture to a mixing bowl. They can be made ahead of time and reheated when you're ready to eat. Learn how your comment data is processed. If you are using a different smoker, you can use either of these woods, a mix of these woods or your own favorite. 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. Cook 10 minutes, gently roll the shells and paint the other side. Ingredients:10-12 Manicotti Shells1 Pound Ground Italian Sausage1 Jalapeno, finely chopped2 Tbsp F. These BBQ Shotgun Shells are our twist on a smoked treat. Par-Boil manicotti shells for 4 minutes. Stir in the Ricotta, spinach, Parmesan, basil, breadcrumbs, salt and pepper. Oh and flipping them halfway through helps the bacon to cook a little more evenly. If youre on the bacon bandwagon with me, try out these other tasty bacon wrapped BBQ recipes from Hey Grill Hey. Put together the ground beef, seasonings, and the cheese. Brush a little barbecue sauceonto the bacon and then give it a good sprinkle with my original rub. 4. Add mixture to piping bag with a large nozzle. These BBQ Shotgun Shells are our twist on a smoked treat. It's comfort food at its finest that everyone will go crazy over! When ready to cook, set Traeger to 225F. 3. Wrap each shell in a piece of bacon then return to the baking sheet. In the smoker for and hour, then top with shredded cheese. This is another one of those simple recipes that have a lot of steps, but theres nothing too much to this cook. I thankfully doubled the bacon because spots that are not covered in bacon get hard. Nutrition data provided here is only an estimate. If using oven ready shells, would you still parboil or let them sit for the 6 hours? This site uses Akismet to reduce spam. Not too hot! I just raised the temp to 300 and will give another 30 min and check again. Place the shotgun shells onto the grill and let them smoke for one hour. Shotgun shells. 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. lean ground beef, water, ripe olives, cream cheese, sour cream and 8 more. Smoked Shotgun Shells (Stuffed Manicotti). You can boil them for 5 minutes to soften and make a little easier to stuff. Place pan of stuffed, wrapped shells into fridge for 2 hours or even overnight to help the shells to soften a little. Do you think you could par-boil them to soften up a bit then stuff them? to make grilled shotgun shells. You don't want to fully cook the shells. In medium skillet over medium heat cook sausage, onion and garlic until sausage is browned. Increase the temperature to 350 degrees F, and smoke for 10 minutes. This is a mix of hickory, maple and apple. Press manicotti shell into ground sausage to fill about 1/3. Meatgistics is brought to you by Walton's (. They came out perfect! Crumble in the sausage and cook until done. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**. These shotgun shells use my leftover Traeger Buffalo chicken dip. Add water to a large pot, season with salt. Unsubscribe at anytime. Grimpuppy daaang those look tasty and I bet they were good! Gary, the shell picks up moisture from the sausage and the bacon and ends up plenty soft by the time its done with the fridge time and the cooking. Add salt to taste. Shotgun Shells are the newest Traeger craze and how can you go wrong with pasta, sausage, bacon and cheese?! 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). We respect your privacy. HUGE crowd pleaser. The very edges were a little more dry but I didnt mind that at all. Place the bacon-wrapped shotgun shells onto the grates of your grill. WARNING: Manicotti shells are fragile. I am using a trager smoker. Made them and they were really good.. was a bit salty from bacon and sausage. Idaho Smokey good looking recipe. Because we like a little kick to our dishes, we ended up using a spicy BBQ seasoning on top of the shells. Add diced onion, parsley, Italian seasoning, pepper, salt, & onion powder to hamburger and continue cooking until ground beef has cooked through. Longer may even be okay but I havent tried it. 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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.