Smoked Shotgun Shells


    • 1 lb pork sausage

    • 1-1/2 cups of shredded cheddar cheese

    • 1 pack of manicotti shells

    • 1 lb of thin/normal cut bacon

    • BBQ seasoning of your choice

    • BBQ sauce of your choice (we used Blues Hog Raspberry Chipotle)


    • Setup for an indirect cook. Preheat the grill to 300 degrees Farenheit.

    • Remove the pork sausage from packaging and add to a large bowl.

    • Season the pork sausage to taste with BBQ seasoning of your choice.

    • Mix in 1-1/2 cups of shredded cheddar cheese until well incorporated.

    • Remove a manicotti shell from the package and carefully start stuffing it with the sausage and cheese mixture until it is halfway stuffed, and then began stuffing the other side until the shell is completely stuffed with the pork and cheese mixture. Repeat the process until your sausage mixture is gone. This recipe yielded approximately 12-14 shells for us.

    • After the shells are stuffed, carefully wrap them in bacon and do your best to completely cover the entire shell so there no dry and crunchy spots after the cook.

    • Once all the shells are wrapped in bacon, season liberally with the BBQ seasoning of your choice.

    • Let the shotgun shells smoke for approximately 45 minutes or until the bacon is done and the sausage mixture is at a food safe temperature (> 165º F).

    • Once the shotgun shells are done, brush a light layer of BBQ sauce on each shotgun shell.

    • Allow the BBQ sauce to set on the shells for approximately 3-5 minutes while on the smoker.

    • Once the glaze has set, remove from the smoker to cool for approximately 5 minutes.

    • Once the shotgun shells have cooled enough to handle, eat and enjoy!


    • If the bacon is not getting crispy enough but the meat inside the shells is done, baste the shells with the BBQ sauce and put them in the oven set to broil. Watch them closely, this will help the bacon get nice and crispy in just a few minutes

Ash Kickin' BBQ