Prep:
Start smoking:
Finish smoking:
Serve:
Smoked Shotgun Shells
8/18/2024
1 lb Johnson sausage links; casing removed
1 lb or less ground dark chicken, 8% fat; Jennie?
1 cup farmstyle, lowfat shredded mozzarella
manicotti shells, cooked for 5 minutes – 11 out of the 14 wrapped with bacon
Johnson’s thin-sliced bacon, 11 slices in a pkg – maybe not a pound
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The non-bacon ones were too tough to cut without a bacon wrapper, even though we pre-cooked the shell and assembled the night before. Don’t do again.
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Hard to fill pre-cooked. Try another method?
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Had enough leftover meat to make 4 sausage patties.
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Smoked for just under 2 hours. Turned halfway through. Aimed for 250 degrees / 160 temperature of meat at the end. Cheese and grease messy. Foil on the grate would block the smoke?
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Put a little of the garlic Parmesan butter base on after cooking, but not sure it added much. To soften then shells that weren’t covered? Also tried some bacon jelly, which added some sweetness. Didn’t try the spaghetti sauce.