Smoking Pork Tenderloins for the first time on the BGE

James brought apple wood chips which he had soaked in water for at least 1/2 hour. We had the temperature on the grill at around 400 degrees. We had taken the veggies off quickly then pulled the grate off with the BGE handle. James threw in the wood chips, I placed the grate back on and put the tenderloins on the grill. The tenderloins were simply prepared using Trader Joe's sea salt, Penzey's California Pepper and a Chicago neighborhood rub from The Spice House in Evanston, Illinois. We cooked them for 35 minutes and our meat thermometer said 155 inside. James told me to open the lid slightly, put it back down and then open it all of the way. I prepared Texmex basmati rice along with the veggies. The flavor of the meat was yummy and I knew I had made the right decision to purchase my new BGE.