So I have a wonderful problem. The wife brought home 2 HUGE loins when I wrote down 2 tenderloins on the shopping list. I am going to throw these suckers on the smoker but I am sort of flying blind. A few searches said 4 hours and check temp but my gut says that isn't even going to be close. Thoughts? I rubbed em last night and I plan on hitting them again before they go on. Trying to decide if I should use my Alder or my precious Apple wood for this one. Thoughts?