Making my first batch of ABTs today for a party tonight. I'm not sure how hearty or brave my target crowd is, so I'm trying them with sweet peppers instead of jalapenos. Creme cheese, shredded colby-jack, shrimp on half, little smokies on the other half, all wrapped in bacon. Here are my questions: 1. Are these supposed to be served piping warm or are they just as good cooled off? 2. Mine are put together canoe style, with the ends cut off. I'm worried about the creme cheese melting too much and running out. What temp should I smoke them at? 3. Seems like some people just cook them on their gas grills, without smoke. How different is the taste then? Does the creme cheese mixture take on a smoky flavor? 4. Last question. I have hickory, mesquite, apple and cherry available at the moment. Maybe some pecan. What's the right smoke flavor for these babies? I'll be cooking in about 45 mins, so any quick answers would be appreciated. Thanks!