I'm not sure what happened here. I got my smoker to stay around 225-230. I soaked some Mesquite chips in water for about 30 minutes, put the chips and tenderloins in the smoker, inserted the probe into the meat, shut the door, and started cleaning the pool. I kept an eye on both the temps very closely and everything looked great except for one thing...I wasn't getting any smoke. The meat temp was up to 130 and still no smoke. I cranked the heat all the way up and finally started to see some smoke but the meat was at 136 when the smoke started and I had planned to take it out at 145. So I turned the heat back down to 230 and finished off the meat. End result...great taste and probably the most tender pork I have ever eaten in my life. Just not sure I got enough smoke to experience what that tastes like. Any comments on what I may have done wrong? I think my wife may be right, but I don't want to tell her that until I hear from you guys. She said that I should have gotten the smoke going before I put the meat in. Thanks for all your input and I can't wait to do my next one.