Smoked Shotgun Shells Bacon

Smoked shotgun shells bacon are the ultimate crowd-pleaser spicy, cheesy, and wrapped in crispy bacon. This BBQ hit brings bold flavor and stunning texture, making it a must for gatherings. You’ll love how bacon wrapped shotgun shells in oven or smoker turn into crave-worthy perfection.

Table of Contents

Table of Contents

Intro & Personal Story

What is Smoked Shotgun Shells Bacon?

The first time we made smoked shotgun shells bacon, the scent alone turned heads all the way from the backyard. We’d seen this wild, bacon-wrapped idea floating around in grilling circles uncooked manicotti shells filled with a savory, cheesy meat mix, wrapped in bacon, then smoked until everything melded into one glorious bite. But honestly? It sounded a little too good to be true.

So we got to work. We stuffed, wrapped, basted, and smoked. Then magic. The outer bacon was crisp, the filling juicy and rich, and the pasta shell perfectly tender. It was no surprise when the tray disappeared in minutes.

This recipe, also known in BBQ talk as bacon shotgun shells in oven or smoked bacon wrapped manicotti, became a permanent fixture in our party playbook. Smoke them low and slow or bake them quick — both methods deliver that sticky, savory result.

And they’re more than just a meat-lover’s dream. These shotgun shells bacon treats bring out the best in cookout creativity crispy, saucy, melty, spicy all in one shell.

If you’re looking for an unforgettable party appetizer, bacon wrapped shotgun shells are your answer.

Why You’ll Love It

Here’s why these are so addictive:

• Perfect combo: Smoky, cheesy, spicy filling sealed inside crispy bacon.
• No precooking pasta: The smoker or oven cooks everything evenly.
• Big batch friendly: Make 28 in one go perfect for feeding a crowd.
• Customizable: Swap in ground turkey, sweet sausage, or extra jalapeños for heat lovers.
• Oven-friendly option: No smoker? Use the oven and still get incredible results.

We’ve shared these at game days, BBQs, and even family dinners. They always steal the show.

And if you love hearty party bites like this, check out our Cheesy Potato Burritos with Beef or these buttery Crabby Shrimp Stuffed Garlic Bread Bombs. They’re made for the same kind of hands-on, finger-lickin’ feast.

Quick Overview

Smoked shotgun shells bacon is the boldest flavor bomb your grill (or oven) will ever produce. This eye-catching appetizer is made by stuffing uncooked manicotti shells with a spicy, cheesy meat blend, wrapping them in crispy bacon, brushing on your favorite barbecue sauce, and then smoking low and slow. The result? A meaty, melty, smoky masterpiece that looks as good as it tastes.

Perfect for BBQs, tailgates, potlucks, and weekend cravings, these bacon wrapped shotgun shells are as fun to make as they are to eat.

You don’t even have to boil the pasta just stuff, wrap, and cook. The smoke or oven heat softens the shells while crisping the bacon. It’s no wonder this recipe has exploded in popularity on social media and backyard grills across the U.S.

Seasoned smoker or oven-only kitchen — this delivers BBQ-bar-style flavor either way.

Let’s look at the highlights:

Key Stats

Feature	Details
Prep Time	35 minutes
Cook Time	2 hours
Total Time	2 hours 35 minutes
Servings	28 shells
Cooking Method	Smoker or Oven (see tips)
Diet Note	Contains gluten, dairy, pork

When to Make These

Smoked shotgun shells bacon shines at events where finger foods rule. Some of our favorites:

• Game day gatherings
• Summer BBQs
• Birthday party spreads
• Father’s Day meals
• Backyard hangouts

And while it’s meat-heavy, it pairs incredibly well with lighter sides like our Navajo Cornbread or a crisp Cucumber and Pineapple Salad.

Smoker vs. Oven: What You Need to Know

While smoked shotgun shells bacon is typically made in a smoker, you can totally adapt it for the oven. In the oven, bake at 300°F for about 1 hour 45 minutes, flipping and basting halfway through. You’ll still get flavorful results even without smoke!

Either way, the bacon renders, the filling cooks through, and the manicotti softens beautifully.

You’ll love how these come together, and trust us smoked bacon wrapped manicotti is a phrase you’ll be repeating once you’ve had your first bite.

Ingredients

Before you can dive into cooking up the most mouthwatering smoked shotgun shells bacon, make sure you’ve got everything ready. This recipe makes 28 pieces perfect for a crowd or to refrigerate for later. Every element plays a role, from the bold filling to the crispy bacon wrapping.

These bacon shotgun shells are full of flavor, texture, and just the right amount of heat.

What You’ll Need

Pasta Shells

• 16 ounces manicotti shells (two 8-ounce boxes)
  These are the classic pasta tubes used to make smoked shotgun shells bacon. No need to pre-cook!

Meat Filling

• 1.5 lbs ground beef
• 1 lb hot Italian sausage
• 1 medium onion, finely diced
• 2 cups sharp cheddar cheese
• 6 oz cream cheese
• 1 jalapeño, finely chopped

This mixture creates that spicy, savory interior that contrasts so well with crispy bacon. You can substitute the hot sausage with mild if needed.

Seasonings

• 2 tsp Slap Ya Mama seasoning
• 2 tsp garlic powder
• 2 tsp black pepper
• 1 tsp red pepper flakes

If you’ve never tried Slap Ya Mama before, this is your chance it adds a uniquely Southern heat to your bacon wrapped shotgun shells.

Bacon & Sauce

• 32 oz bacon (two 16-ounce packs)
  Make sure you have extra slices on hand some shells may need two strips to fully wrap.
• 1/3 cup barbecue sauce (plus more for basting)
  The sauce caramelizes beautifully in the smoker and gives that sweet-and-smoky finish to every smoked shotgun shells bacon.

Tools You’ll Need

Tool	Purpose
Smoker	For classic low-and-slow cooking
Baking Sheet	To hold prepped shells
Mixing Bowl	Combine all filling ingredients
Basting Brush	Apply barbecue sauce evenly

If using an oven instead of a smoker, a wire rack on a baking sheet works well to mimic airflow and crisp the bacon.

Ingredient Notes

• Manicotti Shells vs Cannelloni:
  Manicotti are slightly larger and ridged ideal for holding more filling and gripping the bacon. That’s why they’re the top pick for any smoked bacon wrapped manicotti variation.
• Bacon Choice:
  Use standard-cut bacon, not thick-cut. Thin bacon wraps easier and crisps faster, which is key for these smoked shotgun shells bacon to cook evenly without over-drying the filling.
• Cheese Tip:
  Shred your own cheddar for maximum melt and flavor. Pre-shredded versions contain anti-caking agents that don’t melt as well.

Hungry for more flavor-packed meals? Pair these shells with our French Onion Beef Casserole or add a side like Garlic Butter Steak Lightning Noodles.

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Step-by-Step Instructions

Here’s how to make the most flavor-packed smoked shotgun shells bacon from scratch. You won’t need to boil pasta or par-cook anything just follow these steps to create an unforgettable BBQ snack. This recipe walks you through using a smoker, but we’ll include oven tips too for flexibility.

If you’ve been searching for a bacon shotgun shells in oven recipe, don’t worry we’ve got you covered with a quick tweak.

Step 1: Preheat Your Smoker

Set your smoker to 250°F (121°C). This low-and-slow temperature is perfect for cooking the manicotti shells through while crisping the bacon.

Oven Tip: If using an oven, preheat to 300°F (149°C). Place a wire rack over a baking sheet to allow airflow under the shells.

Step 2: Make the Meat Filling

In a large bowl, combine:

• Ground beef
• Hot Italian sausage
• Diced onion
• Sharp cheddar cheese
• Cream cheese
• Jalapeño
• All seasonings (Slap Ya Mama, garlic powder, black pepper, red pepper flakes)
• 1/3 cup barbecue sauce

Mix until completely combined. This rich, creamy mixture gives every bite of your smoked shotgun shells bacon a kick of heat and melt-in-your-mouth flavor.

Step 3: Fill the Manicotti Shells

Stuff the raw manicotti shells with the meat mix using a spoon or your fingers. Fill from both ends to prevent any air gaps. This ensures even cooking and avoids soggy centers.

Don’t overstuff, but pack it firmly. It’s okay if a little filling peeks out.

Step 4: Wrap with Bacon

Wrap each shell tightly in bacon, fully covering both ends. Use one to two slices per shell, depending on the size of your pasta and thickness of bacon. This outer layer becomes the crisp shell that gives smoked shotgun shells bacon their name.

Step 5: Brush with Sauce

Place the wrapped shells on a baking sheet. Brush both sides with barbecue sauce. This step adds flavor and helps caramelize the outside during cooking.

You can use your favorite sauce something with sweet and smoky notes works best with bacon shotgun shells in oven or smoker settings.

Step 6: Smoke (or Bake) the Shells

Transfer the shells to your smoker rack. Smoke at 250°F for 1 hour, then flip each shell, baste again, and continue smoking for another 1 hour or until bacon is crisp.

For oven users:
Bake at 300°F for about 1 hour 45 minutes, flipping halfway and brushing more sauce as you go. Check that the bacon is golden and the shell is tender.

By now, your smoked shotgun shells bacon should be sizzling, glossy, and packed with smoky goodness.

Step 7: Serve Hot

Remove from the smoker or oven and serve immediately. These are best eaten hot, when the bacon is crisp and the filling is oozy. Pair with toothpicks, napkins, and a big appetite.

They’re the kind of snack people remember and request again and again.

Craving more handheld comfort food? Try our Ultimate Patty Melt with Secret Sauce or check out these irresistible Garlic Parmesan Cheeseburger Bombs next.

Serving Suggestions

Once you pull your smoked shotgun shells bacon from the smoker (or oven), you’ve got a tray of crispy, saucy, flavor-packed appetizers that beg to be devoured. But serving these up right? That’s the finishing touch that takes your dish from good to unforgettable.

These meaty manicotti bites can shine solo or as part of a larger spread. Here’s how we love to serve them.

Perfect Pairings

Because smoked shotgun shells bacon are rich, smoky, and spicy, they benefit from pairing with bright, fresh, or creamy sides.

Here are our top combos:

Pairing Option	Why It Works
Pickled Jalapeños	Add heat and acidity to balance the bacon richness
Ranch or Blue Cheese Dip	Cools the spice and adds a creamy contrast
Cornbread Muffins	Sweet and soft the opposite of crispy bacon shells
Creamy Coleslaw	Adds crunch, freshness, and cool-down for the jalapeños
Oven-Fried Potatoes & Onions	Classic BBQ-style comfort side
Zesty Lemonade Puppy Chow	Sweet-tart dessert to finish the meal

If you’re serving a crowd, offer a DIY dipping station with small bowls of BBQ sauce, chipotle mayo, or garlic aioli. It adds variety without extra cooking.

Plating Ideas

Presentation matters especially when serving smoked shotgun shells bacon at a party or BBQ. Here’s how to make them look as good as they taste:

• Serve on a wood cutting board with parsley garnish for rustic BBQ flair.
• Add toothpicks for easy grabbing if guests are standing or mingling.
• For sit-down meals, serve 2–3 per plate with a drizzle of extra barbecue sauce and a fresh salad side.

Want to wow even more? Pair them with Cottage Cheese Chips for a crunchy, high-protein snack duo.

Hosting Tip

These bacon-wrapped beauties hold up well on a warming tray or in a low-temp oven (200°F) for up to an hour. That means you can prep them in advance, then serve them hot without stress.

If you’re grilling outdoors, serve them next to fresh lemonade and simple drinks guaranteed crowd-pleaser!

And don’t forget to tag us in your creations on Facebook or Pinterest when you share your smoked shotgun shells bacon success!

Pro Tips & Storage

Cooking smoked shotgun shells bacon might seem intense, but once you do it once, it becomes second nature. These expert tips help guarantee crispy bacon, fully cooked filling, and evenly tender pasta plus smart ways to store leftovers without losing flavor.

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Pro Tips for the Perfect Shells

1. Don’t Overstuff the Shells
Use firm pressure to pack the filling, but avoid bulging shells. Overstuffing may cause cracking or uneven cooking.

2. Use Medium-Cut Bacon
Thick-cut bacon takes longer to cook and can remain chewy while the filling dries out. Medium-thickness bacon crisps beautifully, locking in moisture inside your smoked shotgun shells bacon.

3. Chill Before Smoking
Optional but highly effective: refrigerate the stuffed and wrapped shells for 1–2 hours before smoking. This helps them firm up and cook more evenly.

4. Double Wrap If Needed
Some pasta tubes may crack slightly during stuffing. Use a second slice of bacon to seal those spots for a crispy, secure hold.

5. Sauce During the Flip
Always baste your smoked shotgun shells bacon again halfway through cooking. This second layer of BBQ sauce caramelizes into a sticky, smoky glaze.

6. Use a Thermometer
For food safety, make sure the internal temperature of the filling reaches at least 160°F (71°C). The bacon should be golden and edges crisp.

Need a shortcut side? Pair them with our fast Busy Day Soup or our crispy Baked Chicken Chimichangas.

Storage Tips

Here’s how to store and reheat them so they stay just as good the next day.

Refrigerating

• Cool completely before storing.
• Place in airtight container or wrap in foil.
• Lasts up to 4 days in the fridge.
• Reheat in the oven at 300°F until warmed and crisp (about 15–20 min).

Freezing

• Wrap each cooked shell in foil, then place in a freezer-safe bag.
• Label and freeze for up to 2 months.
• Reheat from frozen in oven at 325°F for 30–35 minutes.

Make-Ahead Tips

• You can fully assemble your smoked shotgun shells bacon up to 24 hours ahead, store them wrapped in the fridge, and cook the next day.

This makes party prep way easier just smoke or bake when guests arrive.

FAQs

Before you fire up the smoker or oven, let’s break down the most common questions people have about smoked shotgun shells bacon. These answers help eliminate guesswork and boost your confidence especially if it’s your first time making these cheesy, bacon-wrapped showstoppers.

And there you have it the ultimate guide to making smoked shotgun shells bacon that are smoky, cheesy, juicy, and wrapped in crispy perfection. Game day, summer BBQ, or a weekend project — this recipe is worth every minute.

We’ve covered it all from ingredients and prep to oven and smoker options, expert tips, storage hacks, and even how to plate them like a pro. There’s a reason why bacon wrapped shotgun shells have exploded in popularity: they’re easy to make, impossible to forget, and wildly satisfying with every bite.

Ready to fire up your smoker (or oven)? Grab your pasta, grab your bacon, and let the BBQ magic begin. Don’t forget to tag us in your creations on Facebook or Pinterest. We love seeing how our twin-tested recipes come to life in your kitchen.

Now go make the best smoked shotgun shells bacon your party has ever seen.