1. In a large bowl mix together pork mince, grated cheeses, chopped chili and ⅔ barbecue seasoning.
2. Using a spoon, stuff cannelloni shells with meat mix.
3. Wrap each cannelloni shell with 2 pieces of bacon and dust with remaining barbecue seasoning.
4. Heat the smoker to 120⁰C, while heating the moisture from meat is relaxing the cannelloni shells for cooking.
5. Cook for approx. 1½ hrs in the smoker, glaze with barbecue sauce, turn the heat up to 180⁰C and cook for a further 10-15mins so glaze can become sticky.
6. Remove from smoker and stand for 10mins.
7. Serve and enjoy!

TIP: Ensure your shotgun shells have time to rest in the fridge prior to cooking, this will ensure the pasta softens during cook. Alternatively, blanch shells in boiling water for 1-2mins to slightly soften prior to stuffing.