Smoked Shotgun Shells

They look down right tasty. Possibly drizzle just a tad of maple syrup over them before indulging? Still, I would eat a few of those!

I was going to ask if you boiled the pasta first, but i see it wasn't necessary. Good stuff!

@oldsarge posted:

They look down right tasty. Possibly drizzle just a tad of maple syrup over them before indulging? Still, I would eat a few of those!

I will do that next time.  I use maple syrup on quite a few cooks.

@jay1924 posted:

I was going to ask if you boiled the pasta first, but i see it wasn't necessary. Good stuff!

I did parboil the first 28 shells.  I was only able to use four of them.  I only boiled them for 2 minutes.  They became too soft and started splitting.

You do not need to do that step at all.   The refrigeration is the key along with the bacon.  Minimum of 4 hours in the fridge.  I had mine in about 10-12 hours.

After the shells had set for about an hour, my entire house smelled like blue berry and hickory.  I wish I could bottle it and sell it.

That after effect is one of the reasons many of us keep on smokin'.