Hey guys, just finished my first smoke. 2 lb pork tenderloin with a light applewood rub. Just something small and simple to test the waters. All in all the meat turned out great, but I think there was a little bit of beginner's luck involved. The biggest issue I ran into was regulating my temperature/ water evaporation. I think the internal therm. on my smoker isn't as accurate as I'd like so I was bouncing up and down for the first hour or so trying to dial it in around 220. Kept having to add water because of quick evaporation. I'm guessing I was anywhere between 210 and 240 smoker temp throughout the cook. Took about 2 hours to get up to 160, then another hour in foil/cooler. Overall very happy. Here's what everyone's been waiting for (go easy on me!!).