So, I'm visiting my folks tomorrow for Father's day, and apparently I will be grilling a beef tenderloin. I'll have a weber gas grill (my dad's) and the 3.5lb beef tenderloin that my mother already bought (before asking me what type of meat, or whether I even wanted to grill). Don't get me wrong, I love cooking - but now I feel like I was put on the spot and with a disadvantage. The family is all getting together and I don't even get home field advantage. Oh, yeah, and I've never grilled a beef tenderloin before. So - a couple of questions: 1) How hot would you guys and gals get the grill? 2) Is it worth trying to throw a little smoke on it? (I debated taking my AMNPS with me). If so, what kind of wood would you use? Would Oak be alright? 3) Any tips (other than make sure you don't overcook it) I'll have my maverick and thermopen, so temp shouldn't be an issue. Just wondering if anyone has any tips on prep, temp, seasoning, etc. Thanks so much for any advice. And happy father's day to any of you out there who have reproduced so our tradition of smoking meats will not die.