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Smoked Shotgun Shells are the perfect appetizer that you can toss on your grill before a big BBQ.

Not only are they easy to make, but they will also keep hungry eyes from opening the lid of your grill while you make the main dish!

Ready to get started? Let’s dig in!

smoked shotgun shells on a grill

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What Are Smoked Shotgun Shells?

Smoked shotgun shells are an appetizer that can be made on your grill and served any time of the year. They are basically pasta stuffed with beef and cheese and wrapped in bacon. 

We have found that smoking them works best, and then we also like to brush them with a bit of BBQ sauce for a finishing touch. They are best eaten with your hands (but keep napkins nearby!)

How to Make Smoked Shotgun Shells

Our favorite part about making smoked shotgun shells is that you can prepare them in advance and simply toss them in the smoker when company is on the way. We even suggest making them in advance to help the pasta part cook completely. Here’s our complete method for smoked shotgun shells. 


  • Ground Beef 
  • Monterey Jack Cheese
  • Your Favorite BBQ Sauce
  • Sliced Bacon
  • Manicotti Pasta
  • Worcestershire Sauce
  • Jalapenos (Optional)
  • Salt
  • Pepper

Step 1: Make Your Stuffing

Start by mixing your ground beef and cheese in a bowl. Add a tablespoon or two of Worcestershire as well as some salt and pepper. Add a chopped jalapeno if you want yours to have a little kick. Use your hands to mix until it is well combined. 

Editor’s Note: Stuffing manicotti shells can be difficult. If your ground beef is ground finely enough, we recommend loading the mixture in a plastic bag, cutting off the corner, and squeezing the mixture into the tube to speed up the stuffing process. 

Step 2: Stuff the Shells

Take the stuffing and put it into the uncooked pasta shells. You want to stuff them to the brim because the pasta is relying on the juices of the meat to cook fully. 

Step 3: Wrap the Shells

Wrap your stuffed manicotti shells in bacon, ensuring the pasta is completely covered. You will need 1-2 pieces of bacon for each shell. 

Step 4: Put in the Fridge

Let your stuffed and wrapped shells sit in the fridge for at least 6 hours but no longer than 3 days. 

Step 5: Smoke Your Shells

Preheat your smoker to 275°F and load with fruity wood. We recommend cherry or apple wood. Let them smoke for 90 minutes. 

Step 6: Crisp the Bacon

Turn your smoker up a bit higher, to 375°F or so, for ten minutes to crisp the bacon.

Step 7: Brush with BBQ Sauce

Take your smoked shotgun shells off the grill and brush them with BBQ sauce before you replace them for a final 10 minutes. Then remove them from the grill and serve! 

Smoked Shotgun Shells Expert Tips and Variations

  • You don’t have to stuff them with hamburger meat. Instead, you could use sausage, ground chicken, or even something exotic like ground venison. 
  • You can also switch up the cheese. We recommend any cheese that melts well, like cheddar, jack, or swiss. 
  • You can replace the bacon with turkey bacon for those who don’t consume pork. 

How to Serve Smoked Shotgun Shells

Smoked shotgun shells are intended to be an appetizer for your guests to enjoy while you make the main dish. But, we see no reason they can’t also be the main dish at dinner. 

When serving as a meal, you should serve them with a vegetable side, as well as some sort of potatoes. 

How to Store Smoked Shotgun Shells

Unfortunately, smoked shotgun shells don’t save well. We recommend consuming them all once they are cooked. If they are uncooked, then they can stay in the fridge for up to 3 days from the time you made them.

How to Cook Smoked Shotgun Shells Fully

The main complaint when it comes to cooking smoked shotgun shells is that the pasta doesn’t cook all the way. When you follow our method and allow them to sit in the fridge for at least 6 hours before cooking, this shouldn’t be a problem. 

But if you don’t have the time to do this, we recommend partially cooking the pasta tubes before you stuff them. While this might make the pasta a slight bit mushy, it will guarantee that you don’t serve your guests undercooked pasta. 

Smoked Shotgun Shells FAQ

What Temperature Do You Smoke Shotgun Shells At?

It is recommended to start your smoker at a low temperature, between 250°F and 300°F, to begin, turning it up for the last 20 minutes to crisp the bacon. 

What are Smoked Shotgun Shells Made Of?

Named for their shape, which is that of a shotgun shell, smoked shotgun shells are made of meat, cheese, manicotti pasta, and bacon. 

Can You Make Smoked Shotgun Shells in the Oven?

It is possible to make smoked shotgun shells both in the oven and in an air fryer if you have one. Just know that they will be missing that smoky flavor, however, unless you add liquid smoke to the stuffing mixture. 

Final Thoughts on Smoked Shotgun Shells

Overall, smoked shotgun shells are easy to make and customize how you see fit. Whether you stuff the shells with sausage, ground beef, or another type of ground meat, the result will be amazing. Just remember to prepare these in advance so they will be ready to pop on the grill once your company is on the way! 

smoked shotgun shells

Smoked Shotgun Shells

Yield: 12
Prep Time: 10 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours

A Smoky and Tasty Appetizer


  • 1 lb ground beef
  • 2 cups Monterey Jack Cheese
  • 1 package of sliced bacon
  • 1 box manicotti pasta
  • 2 tbsp Worcestershire Suace
  • 1 tsp salt
  • 1 tsp pepper
  • Your favorite BBQ sauce
  • 1 jalapeno, diced (optional)


  1. Mix the beef, cheese, Worcestershire, salt, and pepper in a bowl. Add the jalapeno if desired.
  2. Stuff the mixture into uncooked manicotti shells.
  3. Wrap the shells in bacon.
  4. Place the shells on a plate in the fridge and leave for at least 6 hours.
  5. Preheat the smoked to 275°F.
  6. Smoke the shells for 90 minutes.
  7. Turn the smoker up to 375°F.
  8. After 10 minutes, brush the shells with BBQ sauce. Put them back in the smoker for 10 additional minutes.
  9. Remove from the smoker and serve!


Cooking temperatures may vary depending on your smoker.

Hope Davis

Hope Davis

Born in Denver, Colorado as the oldest of 5 children, I learned at a young age that the grill was one of the best ways to prepare food for a crowd. And during the winter storm months, when the snow was likely to knock out the power to our house, the propane grill was a lifesaver! You wouldn’t believe the number of things you can cook on a grill when necessary. With parents who couldn’t tell salt from pepper unless you told them, I spent my late teen years making my own seasoning mixes and marinades to dress the meat before barbecues. It wasn’t long before I developed a secret marinade that people still beg me to make for them today! When I was 21 years old I bought my first smoker. Picked up some cedar chips for making a cedar plank salmon...and well, the rest they say is history! I’ve been grilling and smoking all kinds of creations ever since and I’m always excited to share my passion with others through my favorite medium--writing!

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