My wife bought me a Masterbuilt electric smoker recently. I am still reading and experimenting. I have two questions. First, what is the procedure for smoking shrimp? I've read the articles, but I don't understand the order of things. Is the water pan and wood inside while the temperature is building? If I build the temperature first, won't it lose heat while adding the meat, water, and wood? Wouldn't that affect the cook time? Second, how do you smoke low temperature items like cheese or store bought bacon without cooking it in the process? How do get smoke without raising the heat too much?