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
Feel free to experiment with different types of cheese or add spices to suit your taste.