Another question from the Swiss Alps....I just had some awesome smoked shrimp at a Scandanavian restaurant today. The people had no clue what wood was used as they import them from Denmark. I can see from this chapter, smoking shrimp is not common. I have 2 birds to do this weekend, but will def. smoke some shrimp next week. Will probalby go with like cherry or pear chips. If anyone has any insight on how long or temperature, would appreciate it.