Smoked Shotgun Shells

14 cannelloni shells oven-ready pasta tubes
500 g ground beef
1 cup shredded cheddar cheese
¼ cup milk
½ tsp garlic powder
½ tsp onion powder
1 tsp SIDS SALT & PEPPER
14 slices bacon
1 tbsp SIDS SMOKEY GARLIC SAUCE

Preheat your Traeger pellet smoker (or any other smoker) to 105°C.
Combine the ground beef, shredded cheese, milk, garlic powder, onion powder, SIDS SALT & PEPPER in a bowl and mix until combined.
Working with one cannelloni tube at a time, stuff each tube with the beef mixture. Get as much into each shell as you can without jamming it or packing it in super-tightly.
Wrap each shell with bacon – starting at one end and winding the bacon around the shell as you work toward the opposite end.
Lay the filled and wrapped shells onto a baking tray or sheet pan, put the pan in the smoker, and smoke for about an hour.
Brush the outside of each shell with SIDS SMOKEY GARLIC SAUCE and smoke for an additional 30-45 minutes until the internal temperature is 75°C and the pasta is tender.
Grill the finished shell for a minute or 2 to crisp the bacon up a bit. Alternatively, turn the Traeger up to 205°C to crisp up the shells.
Notes
Oven-ready shells work the best for this and they’ll cook on the smoker – don’t worry about crunchy pasta.
Regular cut bacon will wind easily around the shells. Cover as much of the shell as you can. The bacon protects the shells from drying out.
Brush the shells with SIDS SMOKEY GARLIC SAUCE.