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Smoked Shotgun Shells Recipe with Meat and Cheese
Appetizer recipes for smoker are a crowd-pleasing choice that combines savory ground meat, creamy cheese, and smoky barbecue flavor, cooked to perfection in just over two hours. With this Smoked Shotgun Shells Recipe with Meat and Cheese, you’ll stuff pasta shells with a blend of cheeses, meat, and spices before letting them soak up all the goodness of your smoker. The result? A crispy exterior, gooey center, and flavors that make your taste buds sing.
These remind me of the smoked appetizers my neighbor used to make for backyard gatherings in Seattle—rich, smoky, cheesy, and impossible to have just one. Every bite brings back that same warm, delicious atmosphere that made those evenings special.
Table of Contents
- Why is Smoked Shotgun Shells Recipe with Meat and Cheese so special?
- What ingredients do you need for Smoked Shotgun Shells Recipe with Meat and Cheese?
- How do you make Smoked Shotgun Shells Recipe with Meat and Cheese step by step?
- Frequently Asked Questions About Smoked Shotgun Shells Recipe with Meat and Cheese
- What to serve with smoked shotgun shells?
- Common mistakes to avoid when making this dish
- How to store and reheat Smoked Shotgun Shells
- Easy ingredient swaps for Smoked Shotgun Shells
Why is Smoked Shotgun Shells Recipe with Meat and Cheese so special?
This recipe is a perfect mix of indulgence and flavor, combining creamy cheeses, savory meat, and smoky notes in a handheld appetizer. It’s a guaranteed hit for BBQ parties, game nights, or cozy evenings at home.
- Bold flavors: The smoked paprika and barbecue sauce deliver layers of smoky richness.
- Perfect appetizer size: Each shell is portioned perfectly for handheld bites.
- Customizable protein: Use ground beef for hearty vibes or ground chicken for a lighter option.
- Smoker’s delight: Smoking these shells infuses them with unparalleled depth you can’t get from an oven.
What ingredients do you need for Smoked Shotgun Shells Recipe with Meat and Cheese?
This recipe uses simple yet robust ingredients to create a flavorful dish. Here’s what you’ll need:
- 12 large pasta tubes (cannelloni or manicotti)
- 1 pound ground beef or ground chicken
- 1 cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon fresh parsley, chopped
- 1 cup barbecue sauce
- Wood chips for smoking (such as hickory or mesquite)
Smoked paprika gives this dish its distinctive smoky aroma, while softened cream cheese makes the filling irresistibly creamy and smooth.
How do you make Smoked Shotgun Shells Recipe with Meat and Cheese step by step?
Making Smoked Shotgun Shells is easier than you’d think. Follow these simple steps for perfect results:
Step 1 — Preheat the smoker
Preheat your smoker to 225°F (107°C) to get it ready for low and slow cooking.
You might also enjoy our mini macaroni and cheese bites:.
Step 2 — Make the filling
In a large mixing bowl, combine the ground meat, softened cream cheese, shredded cheeses, and all the spices. Mix thoroughly until evenly combined.
Step 3 — Fill the pasta tubes
Using a piping bag or a spoon, carefully stuff each pasta tube with the meat and cheese mixture, ensuring they’re filled tightly.
Step 4 — Brush with barbecue sauce
Place the filled shells on a baking rack and brush their exteriors with barbecue sauce for extra flavor.
Step 5 — Smoke the shells
Place wood chips into your smoker according to the manufacturer’s instructions. Arrange the shells on the smoker racks and smoke for about 2 hours, until cooked through and bubbly.
For more ideas, check out our pumpkin cream cheese swirl muffins.
Step 6 — Serve
Let the shells rest for a few minutes before serving. Drizzle with more barbecue sauce if desired and enjoy!
Frequently Asked Questions About Smoked Shotgun Shells Recipe with Meat and Cheese
Can you use different types of pasta tubes?
Yes, but make sure the tubes are large enough to stuff. Manicotti and cannelloni work best for this recipe.
Can these be made ahead of time?
Yes, you can prepare and stuff the pasta tubes a day in advance. Just cover and refrigerate until ready to smoke.
What type of smoker wood should I use?
Hickory or mesquite wood chips are ideal for this recipe, as they add a robust smoky flavor to the shells.
Looking for something similar? Try our gluten free pumpkin cream cheese muffins.
Can I freeze leftovers?
Yes, smoked shotgun shells can be frozen for up to 2 months in an airtight container and reheated in the oven or smoker.
What if I don’t have a piping bag?
You can use a small spoon to carefully fill the pasta tubes, although it may take a little longer.
What to serve with smoked shotgun shells?
These smoked shells pair wonderfully with smoky or tangy dishes. Here are some serving ideas:
- Coleslaw: A fresh, crunchy salad balances the richness of the cheese filling.
- Baked beans: Their sweet and savory flavors complement the barbecue glaze.
- Cornbread: A slice of buttery cornbread adds a classic touch to your BBQ spread.
- Grilled veggies: Smoky zucchini or bell peppers round out your plate beautifully.
Common mistakes to avoid when making this dish
Here are a few tips to ensure your smoked shotgun shells turn out perfectly:
- Don’t underfill the pasta tubes: Gaps in the filling can cause uneven cooking. Pack the mixture firmly for best results.
- Avoid oversmoking: Smoking for longer than 2 hours can dry out the shells or overpower the flavor with smoke.
- Proper smoker prep is key: Always preheat your smoker and follow the manufacturer’s instructions for adding the wood chips.
How to store and reheat Smoked Shotgun Shells
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Freeze for longer storage, up to 2 months.
To reheat, use an oven preheated to 350°F (175°C) and warm the shells until heated through, about 15 minutes. For a smoky refresh, reheat in the smoker for 20-30 minutes.
Easy ingredient swaps for Smoked Shotgun Shells
Out of an ingredient? Here’s how to tweak:
- Protein: Swap ground beef or chicken with ground turkey for a leaner option.
- Cheddar cheese: Substitute with provolone or pepper jack for a twist in flavor.
- Barbecue sauce: Use a honey mustard glaze for a tangy alternative.
Smoked Shotgun Shells Recipe with Meat and Cheese
Equipment
- mixing bowl
- piping bag
- baking rack
- smoker
- measuring cups
Ingredients
- 12 large pasta tubes (cannelloni or manicotti)
- 1 pound ground beef or ground chicken
- 1 cup cream cheese (softened)
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon fresh parsley (chopped)
- 1 cup barbecue sauce
- wood chips for smoking ((such as hickory or mesquite))
Instructions
- Preheat your smoker to 225°F (107°C).
- In a large mixing bowl, combine the ground beef or ground chicken, cream cheese, mozzarella cheese, cheddar cheese, garlic powder, onion powder, smoked paprika, black pepper, salt, and parsley. Mix until well combined.
- Using a piping bag or a spoon, carefully fill each pasta tube with the meat and cheese mixture, ensuring they are packed tightly.
- Once filled, place the shotgun shells on a baking rack or tray.
- Brush the outside of each shell with barbecue sauce for added flavor.
- Place the wood chips in the smoker according to the manufacturer's instructions and arrange the filled pasta tubes on the smoker racks.
- Smoke the shells for about 2 hours, or until they are cooked through and the cheese is bubbly and slightly browned.
- Remove from the smoker and let rest for a few minutes before serving. Drizzle with additional barbecue sauce if desired.
Notes
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