I think I found out you can put too much smoke to some meat. Or I did something else wrong. I seared a small 1.5 lb pork tenderloin on grill until it got to 120 degrees, and placed it in the MES, and added some chucks and a charcoal briquette. Added some more chunks an hour later. When I pulled it in 2 hours when it was at 170, the loin had a taste that was TOO smokey. Could barely eat it. Maybe I had it too high at 240 degrees and formed some creasole. Any suggestions. Should I only use 1 chunk an hour? Also it still did not have a smoke ring.