Just got a Masterbuilt electric smoker. Have a pork tenderloin in refrigerator so that's it for inaugural use. Made a coffee grounds-based rub. I have hickory and apple wood chips - which would be best? Also, I know (from reading) that pork tenderloin isn't the type of meat normally smoked, but seems like it should be fine, just not take as long as tougher cuts. Open to any and all suggestions. I grill a lot, though wouldn't call myself expert by any means. The smoker was a birthday gift and I'm excited to use it and learn as I go. Thanks for any feedback.