If you liked this video, I made a list of other BBQ Appetizers you'd love! UPDATED Smoked Shotgun Shells: ua-cam.com/video/60ZV3u1FMTE/v-deo.html Smoked BBQ Meatballs: ua-cam.com/video/RImrrtvOsHs/v-deo.html Smoked Street Corn Dip: ua-cam.com/video/wjDIiJG2JGg/v-deo.html Smoked Hog Nuts: ua-cam.com/video/nQmY0_sMDUw/v-deo.html
I make these at least 5-10 times every summer. But I use an improvised piping bag to feed the sausage into the shells. Cuts the time down of filling them by 90%, and significantly lowers the chances of breaking them.
With a manicotti shell involved I am surprised more people don't put a soft melting cheese in the stuffing mixture more often, such as cream cheese. It seems like the perfect ingredient to add to the goodness. No matter what, looks killer either way. Great job!
My shell mix is 50/50 ground beef and pork, 8 oz softened cream cheese, 8 oz sharp cheddar, small can of chopped hatch chilies. I make meatballs from whatever doesn't fit in the shells
I’ve found after cooking em a couple times the first time the pasta shell was still a bit under done, so 2nd time I threw em in boiling water for around 3 mins, and they were perfectly cooked, so many different things you can add to em, love Italian sausage with jalapeños and a mix of cheeses, cheers mate
I agree... I have made them without boiling first and with boiling for about 3 minutes... no boil game me a crunchy shell especially on the edges... when I did boil them they were soft throughout and still easy to stuff without breaking the shell. I did a bacon cheeseburger shotgun shell that turned out awesome. You can check it out at ua-cam.com/users/shorts-WA8N2KrxWE?feature=share
I let mine roll at 250 for 2.5 hours and 300 for 30. I used thick cut as I figured grease content would be better. I got the bacon off a sow I helped raise so it didn't have no shrink or anything. The shells were perfect.
It doesn't matter if you break the noodle. The sausage will hold the noodle together, then wrap like normal. I've made these a few times. Hot Italian sausage is our favorite. Also, I like to add a little BBQ rub to the meat. They look good, good job!
I put my sausage in a heavy duty ziplock bag and cut a corner off and squeezed it in.. I also put my shells in boiling water for like 2 or 3 minutes then squeezed my sausage in… I also dried off my shells a bit before I stuffed them.. helps to hold on to the little slippery suckers when your wearing gloves…
Made these yesterday. Could NOT find manacotti shells so I used lasagna noodles, boiled them for 5 minutes so I could use two per "log". I added garlic, paprika and some chiptole powder to the country sausage. They definitely cooked faster (done in 45 minutes). It did work and everybody liked them. Thanks again! !! !!!
Loved the video. Nice job. So I started making shotgun shells at the begging of summer but I dubbed them “shotgun shells with a kick”.. I put a long slice of jalapeno in them each.
To make stuffing easier, I have and use a “jerky shooter” for stuffing pork chops, chicken breasts, jalapeño poppers, etc.. Place mixed ingredients in stuffer tube, use slim Jim attachment and stuff away!👍🏻
Thanks for the video, now I’m hungry! You’re lucky you have a helper. I made these for the first time last weekend - before seeing your YT - and thought I was lame when the bacon didn’t completely cover the shell. So thank you for showing you may need to add a partial slice.
@@roseespinoza6671 that would be interesting how the different flavors of traditional chorizo would blend with bacon flavor. Only way to know is try it👍
@@texascrossbowdude636 So here is my report:. We made them with Hot Italian and shredded cheese, some with jalapeno spears, some with dill pickle spears, stuffed in precooked manicotti, wrapped in thin bacon. Sprinkled with Butt Rub, ( from Costco), and glazed with half BBQ sauce and half Jalapeno Sauce (El Pato brand) with about a Tbsp of Cholula for kick. Very good. We also made them with chorizo, shredded cheese, jalapeno spears, rolled in street taco sized corn tortillas, wrapped in thin bacon, Butt Rub, and same glaze. They were excellent! My vote is the chorizo in corn tortillas. Also much easier to make! Enjoy!! 🌶️🌶️🌶️
I just want to tack this onto your wonderful video: Don't be afraid to just make this (or any new recipe) for yourself first. Find the method and flavors you like best before using friends and family as taste testers. Learned this the hard way with curry buns...
I made them in the oven also but mine were hard to chew,I hard boiled the manicotti shells for 2 minutes prior to stuffing them, are yours very chewy also ? What temp and time did you bake yours ?
Sry I didn’t get back to you sooner. I had every intention to but then I got sidetracked. I remembered today because I’m making them for dinner. Stuff them with the sausage & cheese. Wrap them with the bacon. I use a casserole dish. I can fit 12 in one. 8 on top & 4 sideways. I put bbq sauce on the bottom first, then the shotgun shells. I cook on 375 & turn them every 30 minutes. If they look like they are getting crispy I will add bbq sauce mixed with a little water & cover them with foil. Keep checking & turning them until your desired taste. I hope this helps you. ❤
@@AndersonsSmokeShow yea, I was thinking that too.. a pastry piping bag with no tip. And a few times I've even used just a gallon zip-lock bag with a corner cut off... then can just throw it away after.... those piping bags are a pain to clean.
You're wrapping it in bacon, so you don't need to worry too much about the pasta breaking. You just don't want it to shatter, but if it cracks or flakes off a bit, or even splits, you're fine. Honestly, there's no reason you can't just carefully break them in half, fill them with sausage, and then put them back together like a sabot. Even if they are a little "shattered" between the sausage and bacon you should be able to get them to "stick" together as long as they aren't in too many pieces.
Made these for the first time over this past weekend. Everyone loved em. Made 30 and they went QUICK. One thing though, you stated that was the masterbuilt 800... Looking at the middle shelf you put those on, isn't that the 1050? My 800s shelves look nothing like those.
Yeah that’s actually what I’ve been doing since I made this video. You just have to be careful not to make it too big as it lll break the shell trying to stuff it
you can buy "oven ready" pasta (lasagna, manicotti tubes etc) makes things so much easier, drives me crazy that people don't know this, unless they don't sell them in the US, we can get them here in Canada, I'm going to do these this summer for sure
@@AndersonsSmokeShow good enough that I want to make these smoked shotgun shells to really blow her back out with their flavor, do you recommend dragons breath?
I just made them and while it did work the ends were kinda harder than I would like since the sausage shrinks when you cook it. I dont know if another factor for me was I had to use gluten free Manicotti for my wife, its rice pasta, im unsure if it requires more liquid to cook than traditional wheat. I like your idea though a quick 90 sec boil first to get them started. Ill deff try that next time. With the exception of the ends they were good. Ill try em again at some point😁
Yup, you can do them in the oven! I actually did things a little differently yesterday (which will be in an upcoming video) and I pre boiled them for 90 seconds and it make for an even better experience
I use mostly lump charcoal. In this video I used the masterbuilt lump, but they are all mostly the same. The only one I’ve noticed a difference is Jealous Devil but it’s expensive
manicotti are MUCH easier to stuff if you use a pastry bag with a wide tip... OR just use a zip lock bag with the end cut off and... squish it all in. Been doing it that way for years
Wow nice! And yr the first person I've seen wearing gloves, that's great.😄 I get soooo grossed out when people mix stuff, with there rings on, ya know 😬
I re-did this and took them to the next level. I’d suggest checking out that video too. Some shells weren’t perfect. In the second video I par-boiled them, but you can also prep them the night before and refrigerate them and get the same softer shelled results
Where did you find that butane lighter? What's the brand name to look for? These shotgun shells look fantastic and I'm definitely going to make them for the next summer get together. Thanks for sharing! ♥️👍🏻🇺🇸
If you liked this video, I made a list of other BBQ Appetizers you'd love!
UPDATED Smoked Shotgun Shells: ua-cam.com/video/60ZV3u1FMTE/v-deo.html
Smoked BBQ Meatballs: ua-cam.com/video/RImrrtvOsHs/v-deo.html
Smoked Street Corn Dip: ua-cam.com/video/wjDIiJG2JGg/v-deo.html
Smoked Hog Nuts: ua-cam.com/video/nQmY0_sMDUw/v-deo.html
I make these at least 5-10 times every summer. But I use an improvised piping bag to feed the sausage into the shells. Cuts the time down of filling them by 90%, and significantly lowers the chances of breaking them.
I thought about piping them with a ziplock as soon as I finished this video… I’m making them Sunday and will do that for sure
A sausage stuffer can be used too. Small diameter tube right into the shell. Crank, fill, next.
I use jerky gun
good
With a manicotti shell involved I am surprised more people don't put a soft melting cheese in the stuffing mixture more often, such as cream cheese. It seems like the perfect ingredient to add to the goodness. No matter what, looks killer either way. Great job!
Maybe try a low heat cheese like they use in sausage or snack sticks
I am more people!
nice
My shell mix is 50/50 ground beef and pork, 8 oz softened cream cheese, 8 oz sharp cheddar, small can of chopped hatch chilies. I make meatballs from whatever doesn't fit in the shells
I’ve found after cooking em a couple times the first time the pasta shell was still a bit under done, so 2nd time I threw em in boiling water for around 3 mins, and they were perfectly cooked, so many different things you can add to em, love Italian sausage with jalapeños and a mix of cheeses, cheers mate
Boil them before or after the smoke?
@@ryannavarre4161 before for sure
@@ryannavarre4161 idk after the smoke seems like a great idea to me
I agree... I have made them without boiling first and with boiling for about 3 minutes... no boil game me a crunchy shell especially on the edges... when I did boil them they were soft throughout and still easy to stuff without breaking the shell. I did a bacon cheeseburger shotgun shell that turned out awesome. You can check it out at ua-cam.com/users/shorts-WA8N2KrxWE?feature=share
I let mine roll at 250 for 2.5 hours and 300 for 30. I used thick cut as I figured grease content would be better. I got the bacon off a sow I helped raise so it didn't have no shrink or anything. The shells were perfect.
It doesn't matter if you break the noodle. The sausage will hold the noodle together, then wrap like normal. I've made these a few times. Hot Italian sausage is our favorite. Also, I like to add a little BBQ rub to the meat. They look good, good job!
In my newer version I add some rub, but I also add a block of cream cheese
I put my sausage in a heavy duty ziplock bag and cut a corner off and squeezed it in.. I also put my shells in boiling water for like 2 or 3 minutes then squeezed my sausage in… I also dried off my shells a bit before I stuffed them.. helps to hold on to the little slippery suckers when your wearing gloves…
Yeah I thought about piping it in after the fact, but I’ll definitely do that next time!
Jerky gun works great to
Keep in mind folks, always take care not to break your noodle when stuffin.
Lol
🤣🤣🤣🤣🤣
😂 You so nasty!
That means two things!
Never a good moment. Especially when you are RIGHT there.
My store didn’t have manicotti so I got some jumbo shells. Going to try that tomorrow
Just got back from the grocery store ... I'm making these tonight right after my dirt bike session 🤣💯💪🏾😎
I released a new version of these! Be sure to check it out before you start, because you might make a few changes!
Those look amazing! The bacon came out perfectly cooked.
Made these yesterday. Could NOT find manacotti shells so I used lasagna noodles, boiled them for 5 minutes so I could use two per "log". I added garlic, paprika and some chiptole powder to the country sausage. They definitely cooked faster (done in 45 minutes). It did work and everybody liked them. Thanks again! !! !!!
Sounds like you did a great job improvising! I thought I was going to have to do the same… had to go to several stores to find the shells.
Loved the video. Nice job. So I started making shotgun shells at the begging of summer but I dubbed them “shotgun shells with a kick”.. I put a long slice of jalapeno in them each.
BACON you gotta love those shotgun shells. I have to try these out, I might try stuffing the manicotti shells using a sausage stuffer. great video.
I’ll use a piping bag the next time that I make these!
To make stuffing easier, I have and use a “jerky shooter” for stuffing pork chops, chicken breasts, jalapeño poppers, etc.. Place mixed ingredients in stuffer tube, use slim Jim attachment and stuff away!👍🏻
Great idea. Did you get your jerky gun from Amazon? If so, do you mind sharing what brand?
Next time I make them I’ll use a ziploc bag as a piping bag
Wow they look awesome bro. Definitely gona try this recipe. Tnx for sharing 👍
Out of all the videos I've seen on these yours look the best. Nice color didn't explode. Nice job.
Thanks for the video, now I’m hungry!
You’re lucky you have a helper.
I made these for the first time last weekend - before seeing your YT - and thought I was lame when the bacon didn’t completely cover the shell. So thank you for showing you may need to add a partial slice.
I tried to get her on camera but she refused to help if I did lol
Anyone recommend some regular store-available sauces to use for these and not special order sauces?
You can use whatever you’d like! I made them again yesterday and used Tabasco Honey bbQ and they were great
Being from TX. I think I'll try it with a corn tortilla rolled up with the sausage and wrap bacon.
Mmmm! Sounds good. How about chorizo instead of sausage?
@@roseespinoza6671 that would be interesting how the different flavors of traditional chorizo would blend with bacon flavor. Only way to know is try it👍
I think I will try it both ways tomorrow, since we are smoking chicken leg quarters too. I'll let you know how they turn out!
@@roseespinoza6671 please post I'm really curious
@@texascrossbowdude636 So here is my report:. We made them with Hot Italian and shredded cheese, some with jalapeno spears, some with dill pickle spears, stuffed in precooked manicotti, wrapped in thin bacon. Sprinkled with Butt Rub, ( from Costco), and glazed with half BBQ sauce and half Jalapeno Sauce (El Pato brand) with about a Tbsp of Cholula for kick. Very good.
We also made them with chorizo, shredded cheese, jalapeno spears, rolled in street taco sized corn tortillas, wrapped in thin bacon, Butt Rub, and same glaze. They were excellent!
My vote is the chorizo in corn tortillas. Also much easier to make!
Enjoy!! 🌶️🌶️🌶️
I just made these and LORD HAVE MERCY... ABSOLUTELY AMAZING..
Insanely good!
I've made these many times and as long as the meat mixture is sufficient not dense, i hand stuff these without breakage, every time!
Instead of jaleopeno, try dill pickle pieces, you will be amazed at how well the pickle pairs with Italian sausage.
I just want to tack this onto your wonderful video:
Don't be afraid to just make this (or any new recipe) for yourself first. Find the method and flavors you like best before using friends and family as taste testers.
Learned this the hard way with curry buns...
If you have one use the preloaded style sausage stuffer with the long horn
Next time I’ll use a piping bag to stuff them
That looks like fine. What is the temperature in the barbecue (Celsius)?
Uiuiuiui! What a delicacy! Greetings from Germany.
I have never heard of these before but I love these. I will be making these this week. Thank you and God Bless you Great recipe....
I’ve made them several times since then. I started preboiling the shells for about 90 seconds and they turn out even better
Trying these today, when you sauced at the end did you turn them to get all sides or just the tops? Same question when you put on your rub?
Thanks
I seasoned them all around, but only sauced over the top as I figured it would sort of run down the side and cover most of it anyways.
They look really good. I will have to throw some on the smoker this next weekend.
oh thats very nice i love it
Those look awesome! Well done man. I like thin bacon for wrapping too b/c of the elasticity.
Omg these are absolutely amazing! Made them in my oven instead of the grill.
Glad you liked them!
I made them in the oven also but mine were hard to chew,I hard boiled the manicotti shells for 2 minutes prior to stuffing them, are yours very chewy also ? What temp and time did you bake yours ?
Sry I didn’t get back to you sooner. I had every intention to but then I got sidetracked. I remembered today because I’m making them for dinner. Stuff them with the sausage & cheese. Wrap them with the bacon. I use a casserole dish. I can fit 12 in one. 8 on top & 4 sideways. I put bbq sauce on the bottom first, then the shotgun shells. I cook on 375 & turn them every 30 minutes. If they look like they are getting crispy I will add bbq sauce mixed with a little water & cover them with foil. Keep checking & turning them until your desired taste. I hope this helps you. ❤
Cook the noodle a little bit first it will make them softer. Stuff them with a jerky gun, sausage adapter.
I'll use a piping bag the next time that I make these.
Such a great idea. Especially for a group
Oh yeah, that’s what I did and they were a hit!
pastry bag to pipe the meat in?
Another cracking vid Andrew, loving seeing all these recipes I'd never even heard of before, keep it up buddy
Thanks man!
Wouldn’t a meat grinder with the sausage or hot dog implement attachment work better for stuffing them ?
Yeah for sure. I don’t have one though…
Could we use a pastry bag and squeeze into shells would that be okay too these look sooo good can't wait to make them
Yeah, next time I make them I’m going to use a ziploc as a piping bag… I’ll also try to par-boil them for 2min before stuffing them
Have you ever tried using a jerky shooter (looks like a caulking gun) or sausage stuffer to fill? Might speed up the process
I thought about a piping bag after the fact, which is of the same principle
@@AndersonsSmokeShow yea, I was thinking that too.. a pastry piping bag with no tip. And a few times I've even used just a gallon zip-lock bag with a corner cut off... then can just throw it away after.... those piping bags are a pain to clean.
Yeah I’d likely use a ziplock too lol
I think adding some onion & green pepper that's been rendered down till soft would be a great addition. They look good.
That sounds good!
How about using a jerky shooter with a big slim Jim attachment to stuff this shells? I might have to try it
Since this video I’ve used a piping bag to fill them
That’s a great idea also. Thanks
I also pre boiled 90 seconds and they were perfect! More brittle though
I’m going to have to try em.
Great job will be trying this out this holiday wk in Australia 🇦🇺
Be sure to let me know how they turn out!
Does anyone have issues getting a dark bark using the Masterbuilt gravity smoker? If not, what are your steps to achieve this.
You're wrapping it in bacon, so you don't need to worry too much about the pasta breaking.
You just don't want it to shatter, but if it cracks or flakes off a bit, or even splits, you're fine.
Honestly, there's no reason you can't just carefully break them in half, fill them with sausage, and then put them back together like a sabot.
Even if they are a little "shattered" between the sausage and bacon you should be able to get them to "stick" together as long as they aren't in too many pieces.
Outstanding. Gonna try them at my next 🎉 party.
Awesome!
tip.....use piping bags to stuff the shells with the sausage mixture.
I thought about that immediately after I finished this video.... I'll use a ziplock when I make them again this weekend.
I gotta try this one. thanks.
Be sure to let me know if you do!
I wanna try this with chorizo..would it be too salty?
I don’t think so, just make sure whatever seasoning you use it contains a lower amount of salt
Is there something to stuff or inject the filling into the manicotti?
When I make these again, I’ll use a Ziploc bag like a piping bag
Man this looks so so good. I will try it myself.
They are very tasty!
Made these for the first time over this past weekend. Everyone loved em. Made 30 and they went QUICK. One thing though, you stated that was the masterbuilt 800... Looking at the middle shelf you put those on, isn't that the 1050? My 800s shelves look nothing like those.
That’s my Masterbuilt 800. What do yours look like?
@@AndersonsSmokeShow they look like cheap thin metal plate with a diamond pattern. They're trash. I want those lol
What about using a piping bag with a fair sized hole? I think that might be easier
Yeah that’s actually what I’ve been doing since I made this video. You just have to be careful not to make it too big as it lll break the shell trying to stuff it
you can buy "oven ready" pasta (lasagna, manicotti tubes etc) makes things so much easier, drives me crazy that people don't know this, unless they don't sell them in the US, we can get them here in Canada, I'm going to do these this summer for sure
what brand is that italian sausage?
Add some bbq rub into your mix!! It's a game changer!!
Yeah I should’ve done that
So.. when making these smoked shotgun shells, should I be using bird shot or buck shot?
It depends, how good of friends are you with your dentist? 🤣
@@AndersonsSmokeShow good enough that I want to make these smoked shotgun shells to really blow her back out with their flavor, do you recommend dragons breath?
I dont have a smoker so im going to try the oven, let you know how it goes
That’ll work too. I just made them again this weekend and tried pre-boiling them for 90 seconds and they were even better
I just made them and while it did work the ends were kinda harder than I would like since the sausage shrinks when you cook it. I dont know if another factor for me was I had to use gluten free Manicotti for my wife, its rice pasta, im unsure if it requires more liquid to cook than traditional wheat. I like your idea though a quick 90 sec boil first to get them started. Ill deff try that next time. With the exception of the ends they were good. Ill try em again at some point😁
Can I bake these if I don't have access to a grill/smoker? Is Air-frying a possibility?
Yup, you can do them in the oven! I actually did things a little differently yesterday (which will be in an upcoming video) and I pre boiled them for 90 seconds and it make for an even better experience
Could you prep these like a day before hand or is it better to prep before cooking?
Use beef mince as well?
You could
Look amazing! I've watched several recipes on these and this is absolutely the one I'm going with!! Thank you much!
What type of charcoal do you use? Do you have a charcoal review video?
I use mostly lump charcoal. In this video I used the masterbuilt lump, but they are all mostly the same. The only one I’ve noticed a difference is Jealous Devil but it’s expensive
Can you make these on the regular bbq?
Yeah as long as you can control the temperature
@@AndersonsSmokeShow thanks for the reply! What temp do you recommend?
NICE JOB, LOOKS DELICIOUS. ILL DEFINITELY KEEP THAT RECIPE IN MIND.
Thanks for watching!
Look good, Lucky Edmonds live in Candler NC
Thanks for watching!
manicotti are MUCH easier to stuff if you use a pastry bag with a wide tip... OR just use a zip lock bag with the end cut off and... squish it all in. Been doing it that way for years
In all honesty I thought about that minutes after I finished this video…. Piping bag… duh 🤦🏼♂️
Amazing. What wood did you smoke them with?
haven't read through all the comments so forgive me if i repeat anyone else's idea but would a jerky gun work to stuff those shells?
I think a piping bag would be easiest, but I didn’t think of it until afterwards
@@AndersonsSmokeShow I think your right, jerky gun may be a little too rigid, either way great video, gonna give these a try, thanks much, take care
Piping bag is nice because you just toss it when you’re done!
Cant wait to try this recipe. My partner and I really love your channel. Thanks and happy smoking!
Awesome! Thanks for the support
I have been wanting try these myself. Not planning a video but they look like they are tasty. Great job Brother!👍🏼👍🏼
They were pretty tasty! I had a comment elsewhere that said he used 1/4 package of cream cheese per pound of sausage and that sounded good as heck!
Looks delicious-,can't wait to show my son-in-law .
They are great! Thanks for watching!
Bruh....those look amazing!
Thanks!
I use a wide nossle bakers bag to transfer it into the manicotti.🙌🏾
I wonder if using a jerky gun would make them easier to stuff?
It would, but I think I'll use a piping bag (or a ziplock) when I make them again this weekend.
Wow nice! And yr the first person I've seen wearing gloves, that's great.😄 I get soooo grossed out when people mix stuff, with there rings on, ya know 😬
Could you imagine how nasty my cameras would get if I couldn’t just take my gloves off? 🤢🤢
@@AndersonsSmokeShow like a slippery soap bar !! 🤣
Try polish kabanosy dry sausage they are the best
use the "Oven Ready" shells they are made for this and cook perfectly they are different from the ones you boil.
I’ve never seen those! In fact finding manicotti shells in general is difficult around here for some reason
How many people at the party?
Thanks for the idea! Have to try it myself. New sub
Awesome! Thank you!
Great video, I will try it, it looks delicious
Thank you
I just stumbled across your channel. That looks pretty good, thankfully I have a sausage stuffer and I think I will use that.
Well I hope you enjoyed the video! After the fact I thought about using a piping bag…
Can't wait to try this one out. Were the shells cooked and not crunchy? Looks like it was a good bite!
I re-did this and took them to the next level. I’d suggest checking out that video too. Some shells weren’t perfect. In the second video I par-boiled them, but you can also prep them the night before and refrigerate them and get the same softer shelled results
This literally looks like heaven! 🤤 (I'm so glad I stumbled upon your channel!)
Terrific! I’ll definitely be trying your recipe on my Weber Kettle
Heck yeah! Be sure to report back
I guess I am late tot the Shotgun Shells party, but will definitely be making these soon! Thanks for the video, I enjoyed watching it.
They are a pretty darn good bbq appetizer
Pastry instead of pasta might be a good alternative. Nice video mate!
Where did you find that butane lighter? What's the brand name to look for? These shotgun shells look fantastic and I'm definitely going to make them for the next summer get together. Thanks for sharing! ♥️👍🏻🇺🇸
This is the one I have, but I only paid like $25….
amzn.to/3of0PGE
Those look delicious! I would never guess you struggled with inferior bacon🥓👍😊
So good!
how do you like using the masterbuilt lump charcoal? i can seem to keep the pit consistent with lump.
I haven’t had any issues with it. They sent me half a pallet of it so I have to use it if I want to make room for other things! Lol
@@AndersonsSmokeShow Thank you sir
Just brought an 800 series. Officially subscribed an look forward to more videos!
Great video. I’m considering trying this recipe but mix the sausage with ground beef. Have you ever tried that combination?
You could definitely do that
I'm going to try this, I think I'll try my sausage maker to stuff the shells.
I par boil my shells so they are cooked well after the smoke
👍🏻
A hand held sausage stuffer that looks like a caulk gun would load those manicotti pretty quick
You are almost half way there to reinventing the ćevap. :D
Wow. Those looked amazing
I’ve got an updated video that’s even better!
@@AndersonsSmokeShow just finished watching it. I forwarded it to my wife so we have it saved. Thanks
How long do you smoke for ?
They took about an hour
This looks insanely delicious, thanks!
Oh they are!
Those look great! That thumbnail is 🤤🤤
I love that picture 🔥🔥
going camping... bbq, no smoker..... these work on a grill?
Yeah shouldn’t be a problem at all!