Smoked Buffalo Chicken Shotgun Shells are manicotti shells stuffed with a cheesy buffalo chicken mixture, wrapped in bacon, and smoked
- 1 1/2 to 2 cups leftover or store bought buffalo chicken dip (recipe link for homemade dip in post above)
- 8 to 10 uncooked manicotti shells (exact amount will depend on what size shells you have)
- 8 to 10 slices bacon (not thick cut)
- Optional: ranch dressing for dipping
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Carefully stuff each manicotti shell with the buffalo chicken dip. I had the best luck rolling a small amount in my hands the same shape as the shell and stuffing each end.
Note: With my size manicotti I made 8, depending on the manicotti shell size you may end up with a few more or less.
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Wrap each slice of bacon around the stuffed shells, overlapping slightly.
Note: Make sure the ends are covered by the bacon to prevent a crunchy end after cooking.
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Store them in the fridge, covered, for 6 to 8 hours.
Note: This step is important to soften the manicotti shells so they cook properly and do not turn out crunchy.
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Set your smoker or Traeger pellet grill to 250 degrees. Place the shotgun shells on the grill grate for 2 hours, flipping halfway through.
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Let cool slightly and serve with ranch dressing for dipping if desired.