Hey guys just finished my first tenderloin and it turned out pretty good. I wasn't intelligent enought to realize that I could just leave my digital therm probe stuck in the thing while it was smoking. Instead I was opening the door every hour, then every half hour, sticking in the probe, waiting until I had a reliable reading. I am sure this screwed with my temp and extended the overall cooking time. Because of this the tenderloin was a little overcooked. My biggest problem was too much smoke flavor. I used hickory chunks and I loaded the cast iron with all it would. How much wood do you guys use?? It was a small tenderloin only 2.5 lbs, I am assuming that I should have used about half the amount of hickory. Any suggestions? Am I on the right track?