Bacon Cheeseburger Smoked Shotgun Shells

In a large bowl, combine the ground beef with the sour cream, ranch dressing packet, pepper, finely diced onion, and finely diced pickle.

Gently stuff the burger mixture into your manicotti shells. You can use a piping bag or your fingers, just ensure that the mixture fills the entire shell. Wrap the shells in bacon.

Chill your prepped shells for at least 4 hours to overnight in the fridge. This allows the pasta to soften properly before smoking.

Preheat your Napoleon Charcoal Kettle to 250°F, using an indirect setup for smoking. Snake or chain style, where the sides of the grill are lined with a thin layer of charcoal, with smoke wood dotted through. Light a small load of charcoal and place it at one end of the chain. The lit charcoal will slowly light the rest of the charcoal.

Once the BBQ is warmed and smoking, holding a steady temperature, season the shotgun shells with your favorite BBQ seasoning, then place them onto the grill.

Smoke your bacon cheeseburger shotgun shells for 60 to 90 minutes or until the bacon is rendering and starting to brown. Ensure that the internal temperature of the beef reaches 165°F. Once there, brush them with BBQ sauce and continue cooking until the sauce firms up - about 10 minutes more.

Serve these with your favorite dip; we suggest Crazy Canuck!

Brandy barrel, oak, whisky oak, and mesquite are the ideal smoking woods for this recipe.