Introduction:

If you’re a fan of smoky, meaty, cheesy, and slightly spicy appetizers, then **Smoked Shotgun Shells Bacon** are about to become your new favorite backyard treat.

This mouthwatering recipe takes large pasta shells, stuffs them with a bold mixture of seasoned ground beef, spicy Italian sausage, melted cheese, and hot sauce, then wraps everything in crispy bacon and smokes them low and slow until golden and smoky.

It’s like a flavor bomb wrapped in bacon—perfect for BBQ lovers, football fans, or anyone who enjoys handheld comfort food with serious punch. Whether you’re hosting friends, tailgating, or just treating yourself to something indulgent, these stuffed shells deliver big-time flavor without too much fuss.

In this article, we’ll walk you through how to make your own **Smoked Shotgun Shells Bacon** at home—from ingredient lists and step-by-step instructions to serving tips, variations, and answers to frequently asked questions. Let’s fire up the smoker!

Ingredients:

To make around **28 smoked shotgun shells bacon bites**, gather the following ingredients:

• • For the Filling:
    • 1.5 lbs ground beef
    • 1 lb hot Italian sausage (or mild for less spice)
    • 1 cup shredded sharp cheddar cheese
    • ½ cup cream cheese, softened
    • ¼ cup diced jalapeños (optional, for extra heat)
    • 1 tbsp Worcestershire sauce (for depth of flavor)
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp smoked paprika
    • Salt and pepper to taste

• • For Wrapping and Smoking:
    • 28–30 large jumbo pasta shells (uncooked)
    • 1 lb thick-cut bacon (about 28 slices)
    • Soak wooden skewers or toothpicks (if using to secure filling)

• Optional Glaze or Sauce:
  • BBQ sauce or honey (to brush on during final smoke for sticky glaze)
  • Hot sauce or Sriracha for dipping

Instructions:

Follow these easy steps to create your very own **Smoked Shotgun Shells Bacon** at home:

Step 1: Preheat Your Smoker or Grill

Set your smoker or grill to 225°F (110°C) using wood chips like hickory or applewood for rich, smoky flavor.

Step 2: Cook the Filling Mixture

In a large skillet over medium-high heat, cook the ground beef and Italian sausage together until browned and fully cooked—about 8–10 minutes. Drain excess fat if needed.

Add garlic powder, onion powder, smoked paprika, salt, pepper, and Worcestershire sauce. Stir well and let cool slightly before mixing in the cheeses.

Step 3: Mix in Cheese

Once the meat mixture has cooled a bit, stir in the shredded cheddar and softened cream cheese until fully combined. This creates a gooey, moldable texture ideal for stuffing pasta shells.

Step 4: Stuff the Pasta Shells

Fill each uncooked jumbo pasta shell with the meat and cheese mixture using a small spoon or piping bag. Don’t overfill—just enough to fit snugly inside.

You can use soaked toothpicks or small wooden skewers to help keep the filling inside while smoking.

Step 5: Wrap with Bacon

Take one slice of bacon per shell and wrap it tightly around the filled pasta shell. Try to cover the entire shell for maximum smoky flavor and crispiness.

Secure with toothpicks if necessary to prevent unraveling during cooking.

Step 6: Smoke Until Golden and Crispy

Place the wrapped shells directly on the smoker or grill grates. Smoke at 225°F (110°C) for 1 hour, then increase the temperature to 350°F (175°C) and cook for another 30–40 minutes until the bacon is crispy and the pasta shells are tender and golden brown.

If desired, brush with BBQ sauce or honey during the last 10 minutes of cooking for a sticky, caramelized finish.

Step 7: Cool and Serve

Let the shells rest for 5–10 minutes before removing toothpicks and serving. The cooling time allows the filling to set and makes them easier to handle.

Serve warm with optional dipping sauces like ranch, chipotle mayo, or marinara. Enjoy every smoky, meaty bite!

Serving and Storage Tips:

These smoky, cheesy stuffed shells are best enjoyed fresh out of the smoker, but here are some helpful tips for storing and reheating leftovers:

• Serving Suggestions: Serve with pickles, coleslaw, or grilled cornbread for a full Southern-inspired spread.
• Reheating: Reheat in the oven or air fryer at 350°F (175°C) for 8–10 minutes to restore crispiness. Avoid microwaving as it can make the bacon soggy.
• Storage: Store cooled shells in an airtight container in the fridge for up to 3 days. Separate layers with parchment paper to prevent sticking.
• Freezing: Freeze uncooked stuffed shells on a baking sheet first, then transfer to freezer-safe bags. Smoke or bake from frozen, adding 10–15 minutes to the cooking time.
• Make-Ahead Option: Assemble and refrigerate overnight before smoking. This works great for parties or early morning BBQ prep.

Variations:

Want to customize your **Smoked Shotgun Shells Bacon**? Try these tasty twists:

• Veggie Version: Skip the meat and use finely chopped mushrooms, lentils, or black beans for a hearty vegetarian option.
• Spicy Kick: Add more jalapeños, chipotle peppers, or a dash of cayenne to the filling for extra fire.
• Different Meats: Use pulled pork, shredded chicken, or ground turkey for a lighter or different protein source.
• Different Cheeses: Try pepper jack, mozzarella, or goat cheese for unique flavor profiles.
• Gluten-Free: Use gluten-free pasta shells and ensure all sauces and seasonings are certified gluten-free.
• Bake Instead of Smoke: Brush with oil and bake at 375°F (190°C) for 25–30 minutes until bacon is crispy and shells are golden.
• Mini Versions: Use regular-sized pasta shells for bite-sized appetizers perfect for parties or game day snacks.

Tips:

Want your **Smoked Shotgun Shells Bacon** to come out perfectly every time? Follow these expert tips:

• Use Cold Ingredients: Chill the meat mixture before stuffing to help it hold shape better and reduce shrinking during cooking.
• Don’t Overfill: Keep fillings moderate to ensure the shells close properly and the bacon stays intact during smoking.
• Wrap Tightly: Make sure each shell is securely wrapped with bacon so the filling doesn’t escape during cooking.
• Smoke Low and Slow: Start at a low temperature to infuse flavor, then finish at higher heat to crisp the bacon and cook the pasta thoroughly.
• Brush With Glaze: For extra stickiness, apply a light coat of honey or BBQ sauce during the last 10 minutes of smoking.
• Use Toothpicks: Secure the filling and bacon with soaked toothpicks to prevent shifting or falling apart while cooking.
• Double Wrap: For extra smokiness and crispiness, wrap each shell twice with two thin bacon slices instead of one thick strip.

Conclusion:

**Smoked Shotgun Shells Bacon** are more than just a party appetizer—they’re a full-flavor experience that brings together smoky, meaty, and cheesy elements in one unforgettable bite.

With just a few quality ingredients and a little patience, you can whip up a dish that looks and tastes like it came straight from a food truck or BBQ joint—but made right in your own backyard.

Whether you stick to the classic version or try one of the many variations, this recipe is sure to become a go-to for family dinners, potlucks, or whenever you want a little melty magic in your life. So go ahead—grab your smoker, roll up your sleeves, and start stuffing your way to flavor-filled comfort today!

Frequently Asked Questions:

Can I use regular pasta instead of jumbo shells?

Jumbo shells are ideal because they hold the most filling, but you can use regular shells for mini versions—just adjust the quantity and baking time accordingly.

What kind of cheese works best?

Cheddar gives bold flavor, but mozzarella, pepper jack, or even blue cheese can offer exciting alternatives depending on your preference.

How do I store leftover shells?

Store cooled stuffed shells in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best results.

Can I make this ahead of time?

Absolutely! You can fully assemble the stuffed and wrapped shells and refrigerate them overnight before smoking or baking.

Why did my bacon shrink too much?

This can happen if the bacon isn’t secured properly. Try using toothpicks or double-wrapping each shell to maintain structure.

Are these kid-friendly?

Yes! Kids love the crispy bacon and mild cheese flavor. You can reduce or skip the jalapeños and hot sausage for milder palates.

Can I make this vegan?

Yes! Use plant-based ground beef crumbles and vegan sausage. Substitute dairy cheese with vegan cheese and use coconut-based bacon alternative for a fully vegan version.

How many calories per serving?

Each **Smoked Shotgun Shell Bacon** contains approximately 250–300 calories, depending on size and cheese used.