Wasn't sure if it would be pork or seafood ...... so what the heck. Pork tenderloin was on sale last weekend and I do like it. Made a green chili stew, added it to a gumbo that was already loaded with homemade Andouille, and this was the second piece. It really was the prettiest strips of tenderloin I have seen in a while. So I folded under the tip and trusted the loin. The point is to try and get all the meat the same thickness so it cooks the same. Opps.... that's yesterday's gumbo, cold weather and gumbo just go together. Moving right along. Tied up all pretty and at even thickness. Salt, pepper, garlic, brown sugar, which was perfect because it even started building a bark on a short smoke. And it was good. Fired up the smoker 275 degrees, vent closed, loaded the Amazin auxiliary smoke generator with pecan. Box came up to temp, Amazin sat around and built up a good smoke, added to the smoker, opened the vent, added the "Probed" tenderloin. Laid a fire in the pit to cook the shrimp. Here's the tenderloins end result, smoker at 200 degrees till the meat achieved a 146 IT, foiled and allowed to rest only 10 mins. Hey, I am only human! I marinated the fresh shrimp in pineapple, rum and coconut milk. Then skewered for the pit. I mixed a butter, coconut extract, pineapple extract, rum extract to baste while grilling. Just a few mins on each side. Somehow the Bear shoot I planned to take in the good china got missed. I would swear I took it but its no where I can find it. And by that time, there was nothing for the bear shot retake. But it was with grilled fresh asparagus w/hollandaise, small steamed potatoes, and a crispy salad. Just imagine it all there on the good china. LOL I think I am going to start recommending to beginning smokers, after chicken try a pork tenderloin, easy, juicy and delicious.