Smoked a pork tenderloin and a whole chicken today. I used a sweet/spicy dry rub on the loin and oiled down the chicken and added black pepper to it. Three hours at 225 and the loin was done at 145°. The bird took a little bit longer. The loin was moist and juicy with a great smoke ring. The chicken hasn't been eaten yet but I'm sure it will be good. Just my second cook on my smoker. Getting used to the heat control.