If you liked this video, I made a list of other BBQ Appetizers you'd love! Smoked BBQ Meatballs: kzfaq.info/get/bejne/iK-dpdWl27XXeKc.html Smoked Street Corn Dip: kzfaq.info/get/bejne/rdB0fMx7rJiud5s.html Smoked Hog Nuts: kzfaq.info/get/bejne/pLedjJOQ2LOohas.html

If u don’t wanna par boil them. Prepare the night before and leave in fridge. That helps with softening the shells before cooking.

Great recipe when I done this the first time I did not boil them and I had to stuff them with my fingers but I have learned that if you're going to do them that way it will help soften the shell if you leave them overnight in the refrigerator completely stuffed and wrapped that will also soften that shell up and eliminate having to boil the 90 seconds great video I've never done it with sausage but I'm going to use your video to give it a try thank you for sharing

Made these this weekend and they were great. Very easy and everyone loved them. Thank you!!!

I made these, and Oh my goodness they are to die for not doubt.. I don't mind stuffing my own shells. I like it better when I stuff them. I always use really good ingredients. I love your new recipe but your old one with your wife helping you was great. Thanks for the tips, I think I will use your first video. To me it was the best one, with the Jalapenos in the mixture. They were awesome. They cooked to perfection on my Weber Smoker in 2 hours. Don't over think this recipe. The first one was great and I like it best....

Thanks for the updated video. Instead of the piping bag I have been using my jerky cannon to stuff the shells. Super easy

I have made these several times with about the same recipe you use and I do not boil the shells but, I use a sausage stuffer with different size stuffing nozzles from Amazon. It works the same way as a caulking gun does and even looks like one. Believe me it works like a charm and much easier, faster and better than a plastic bag. It is not hard to clean and even comes with long bristled brushes to clean the cylinder tube and the nozzles in soapy water. When its time to wrap the shells, I first cover both ends with bacon to keep anything from oozing out and keeps the moisture in.

These are now on my "Must Make" list. Great demo & explanation. Thank you

Great video Thanks for sharing. I used the jerky blaster to stuff it.

That is key getting the noodle started before stuffing, I did a 2nd attempt last week with beef chorizo. The cream cheese sounds like a great addition brother, Cheers!

Those looked amazing Andrew. I think I’ll have to try this recipe.

I made a double batch for a large family gathering this weekend. I used a sausage stuffer with a tube that fit inside the shells (no need to parboil the shells they’ll soften up over night), took about 10 minutes to stuff 8 lbs of meat. You do need a second person to turn the crank on the stuffer though.

I parboiled but sliced down the middle(wrapped anyways) but I used venison,pepper Jack,and venison seasoning from pepper palace.I call it buckshot. Thanks for the idea.

Get a sausage filler tool about $10-$12 with different size tubes. They use them for filling homemade sausage casings. Oil the nozzle, slide noodle on it, slide out as you fill it.

Get yourself a jerky gun it's makes stuffing them so much easier, also I wrap the ends with bacon as well. No need to boil them if you let them set at least 4 hours. I make them up the night before.

We just watched this and I have to try it! Thank you! And thanks also for not using foul language in this new version. :) Much more professional. Cheers

Thanks for the update vid, deff going to try this with this method this time, when i made them the first time i used a legit piping bag, give that a go its more narrow opening than a ziploc will give you, no finger stuffing required for the most part. Ill deff leave a comment when i try em again!!

Add a little water. Made them a couple weeks ago and added a little water to the mix. Stuffing was super easy and I think it helped with the shells.

love these things but never had trouble not boiling them. Thanks for what you do boss man. Kevin Groves

I used a jerky gun to fill the shells, worked very good.

These are great! I use Center cut bacon to wrap them and leave them in the fridge overnight with a spicy BBQ sauce. Then coat them in cajun seasoning before smoking them.

Absolutely amazing ! The only thing I did differently was that I made my own manicotti shells

They look delicious, im going to do some shotgun shells today. Thank you for this video.

Looks delicious I'm going to make these Tuesday for some friends. Now thinking about it I might try using my sausage stuffer on my kitchen aid to do the stuffing of the shells I'll let you know how it works out for me.

Those look amazing. I’ll have to try those at some point.

I made these using a facebook recipe, and did not pre boil the noodles. My wife and make fun of that meal all the time now, as it was such a disaster 😂 You havent steered me wrong yet brother - pig shots and ribs were money. Ill be giving these a go next 🙌👊 with your guidance, I feel more confident that I wont cock it up. 😂

Made these tonight, huge hit with the family.

Thanks. They were great as my 1st attempt. My 2nd attempt i will also bacon-wrap longways around the ends. 3rd attempt & beyond I'll be experimenting with Taco-Beef stuffing, Pizza toppings etc..😊

Try using an actual piping bag with a large round tip - fill them like a cannoli shell! I'm going to make this recipe using the piping bag method half blanched and the other half uncooked manicotti shells and see which is best! Thanks for sharing an awesome recipe!

Yeah, I didn't care for the texture of the shells. I'll try this version next time. Great video! 👍

Looks amazing 💯👍

My recipe is 1lb sausage 2cups cheese i used mozzarella. 2 jalapeño peppers diced. Costco bacon.. Trick to the shells being soft is to stuff the shells, wrap in bacon, refrigerate for 24hrs. Then smoke.. shells come out soft..

No need to parboil the manicotti as long as you refrigerate them at least 4 hours before cooking, and they're much easier to stuff dry. Prepping them a day before and refrigerating them overnight is a great way to be ready to rock. I've also seen most other recipes using a mixture of both sausage and ground beef for the flavor profile.

When you use good bacon and it's wrapped around the shell it will come out soft. No need to boil the shells.

Going to try this next week. Going to try to use a Jerky shooter to stuff the manicotti. Kinda looks like a caulking gun but for jerky.

Shotgun shells have become a staple in my house. Quick enough smoke for a weeknight too.

Dang that looks amazing

Al, Was going to suggest your method. I have a jerky gun with a stick attachment and a sausage stuffer. Both work excellent. Going to do this recipe as I like the add ins!!!

Great video! I'm a newb when it comes to BBQ. I am wondering if prepping the day before and sitting in the fridge would help in two areas. One, would the shells soften more from all the fat? Two, would the bacon dry out some to help with crispiness? When making these in the past it was a struggle to have a good textured shell and bacon. They are a fantastic treat and I hope I can figure out a way to create a repeatable consistency. Any insight on these ideas would be greatly appreciated. Thanks again for a great video!

I like to stuff my shells first, THEN par boil them for 2 min. Once they're cooled a dried I find the bacon sticks to the starchy shells a little better as well.

Out of left field, prepped a double batch of these this morning for a party that cancelled due to weather. No way the wife and I can eat a quarter of these. Would I be better off freezing these before or after smoking?

I would use my beef jerky 'caulking gun' style tool instead of piping bag. If you use the small sausage making tip I think it would be GREAT.. and you wouldn't need a third hand like when using the bag.. Just a thought... Nice looking recipe. I think I will try it soon. Busy with a brisket in the smoker right now ;)

Yessir! I love these! 🔥

The one comment I would make is to let them rest in the fridge before smoking. I made the ones from your original video and the shells were tough/crispy. Let them sit for at least 3-4 hours, or overnight, and you'll be much more impressed.

for the piping can you use a bakery type tool

Looks like a great recipe I will have to try this!! Only problem I have is your choice of bacon brand.

I make these alot and it is always a big hit.

I do this as well but I skip the piping bag as it is a PIA. I use my sausage stuffer.

I found that par boiling makes it extremely easy to stuff, no need to use a piping bag.

YEAH I GOTTA TRY IT THIS WAY. FIRE BRO. STRAIGHT FIRE 🔥

I'm going to be running these soon myself and was hunting around. Do you have a jerky gun? That would make this even easier. Also, what Mic do you use? it sounds very good.

Great Video!! Quick question you haven't gave up on the Char Griller 980?

Not sure if this would work but how about cutting the shells open, putting the filling in, and then using the bacon to close it up? I want to make these and I'm just curious.

After they're assembled and seasoned, ready for the grill, put them in the fridge for 4 hours and the shells will be completely soft after cooking without pre boiling!

Gonna try these on my Kamota. For my next party. Let you know.

I tried the old recipe this past week and they were dry. I’ll have to try this recipe

New to the whole smoker thing. Do you see any reason why I couldn't or shouldn't prepare the day before and refrigerate

Get the gallon bags that dont have that bottom pleat and it works better

Those look incredible! I wondered if parboiling the pasta would be a good idea. Success👍😊

how about a beef jerky gun to stuff the shells? Great video !

If you have a sausage stuffer,it might be easier to fill the hard shells

Gonna try making this with some brazilian linguica (sausage) and requeijão (brazilian cream cheese spread).

I’m thinking this is a Red Neck egg role 😂

Damnit man Kevin that is a great idea. Could you pre stuff these stick in freezer until ready to cook/smoke?

Use a jerky gun with a longer tube to fill the shells

Couldn’t you use the sausage nozzle on a jerky cannon/gun to fill those shells? Those looked really good.

Just took these off my Camp Chef to bring to a super bowl party.... Damn, these are killer! They are definitely the ultimate party snack. Can't hear Terry Bradshaw for all the moaning going on😂🤣👍

When is the raffle for the grill?

tried you doing this today, but i used tyson bacon thick cut, but the bacon started falling apart on me.will try what your using next time

No need to boil the shells if you prep the night before and leave in the fridge. They will soften by all the meat and cheese with them.

I like using a wire rack for them. Easier to place in and remove

I made these a few weeks back and found them to be very underwhelming. Was fun trying something different though

DAM man. I'm hungry now.

A sausage stuffer works perfectly

Ive got some 50 year old tupperware universal cake frosting nipples that work with any plastic bag that would make filling a breeze...

The store bought pre shredded cheese is coated with cellulose (wood pulp) to keep it from clumping and also impedes melting.Grate the cheese yourself it aint that much more work and it`s a far better product.Another channel( Meat Church) stuffs dry shells then wraps them but they must be refrigerated for a minimum of 4 hours to soften,not a big deal.Try it next time,it works really well.

A beef jerky/sausage gun works great to stuff.

The Amish out here sell thick slice black pepper bacon. Once you go black pepper, you never go back.

Damn Son ! Stop it ! You are going to ruin my diet ! Nicely done !

9:36 he just cut one. lol

Piping bag….. using your hands is better especially with manicotti shells…uncooked….stuff them and leave them in the fridge over night

know what im doing this weekend

i wonder if you added some pizza sauce to meat how that would taste

Curious as to what you think makes these "DELUXE" ?

I saw no mention or indication of smoke.

Do you listen to country/techno music while you make your Italian Taco?

So they are grilled not smoked?

Easier way is not boil shells. Make and leave overnight and the moisture from meat softens the shell

instead of a stuffing bag get yourself a jerky gun works great and does'nt break the shells

DON'T boil the manicotti!! Use a sausage stuffer to pipe the filling. (Just a suggestion)

Stuff shell with same technique as greasing wheel bearings.

Wouldn't a sausage stuffer work better than that ziplock?

Where's the 'smoked' part?

Next time season & smoke the cream cheese at 225 for 2 hours

Dont bother piping..thats a pain in the ass..i just cut each par boiled noodle length wise to open, stuff it, squeeze it closed and wrap the bacon around it. Bacon holds it closed so its way easier!

Smithyfield? Is like Walmart.

If you are going to par boil them and use a zip lock bag to pipe no one wonder you broke 1/3 of the shells.. Are you that cheap not to buy a piping bag?

Forget boiling the shells. Let them sit for 4 hours ahead and you wont be able to taste the shells

Sun glasses turned me off. Too cool for me. So I just passed on by.

Jerky gun to load the shells.