So I was planning on smoking what I thought was a large, marinated beef tenderloin for this weekend. I was surprised when I opened it to find two Small, but It's all good. The wind was awful, 40-50. My smoker fought bravely, to sat at 225-235. The wood of choice was hickory. I had just got done spring cleaning the little guy. Removed alot of the build up & gave him a new sanding/coat of paint. So here we go I don't know if it was the extremely high winds, making it hard to judge the amount of smoke, or the cleaning, or the wood, but it was very smokey & dry. I know tenderloins dry out easy, but I usually don't have that problem? I took it to 140, & let it coast up to 145? It's all good! I still ate it & since they're sold in two packs I have another try for later. Thanks for looking!