In a large bowl, combine the ground beef, ground pork, cheddar cheese, mozzarella cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well until fully combined.

Carefully stuff the manicotti shells with the meat and cheese mixture. Use your fingers or a small spoon to pack the filling tightly into each shell.

Wrap each stuffed manicotti shell with a slice of bacon, ensuring the bacon covers the entire shell. Secure the bacon ends with toothpicks if needed.

Preheat your smoker to 250°F (120°C). If you don’t have a smoker, you can use a grill set up for indirect heat or an oven with wood chips for smoky flavor.

Place the bacon-wrapped shells directly onto the smoker grates or on a wire rack inside the smoker. Smoke the shells for 2 to 2.5 hours, or until the bacon is crispy and the meat filling is fully cooked.

During the last 15 minutes of smoking, brush the shells with barbecue sauce for a sticky, flavorful glaze.

Remove the smoked shotgun shells from the smoker and let them rest for 5 minutes before serving.