First pork tenderloin tonight--one of those ones pre-marinated (this was garlic/lemon) that you can grab out of the meat section of the supermarket. Got home, reignited some old lump w/new added, and after hitting 375, threw the tenderloin on 2 minutes each side f/searing. Then a drip pan and the pork on top of it on another grid for indirect at 325 for 35 minutes. Truly amazed at the uniformity of cooking throughout, but more than anything, the moistness. By the way, an hour before it went on, I did coat each side with fresh ground black pepper, and lemon pepper. I can't wait to try my Puerco Adobo. p.s. This was done with a little left-over mesquite that was in my old lump from my previous Egg meal, but none soaked and added on purpose, at my wife's request for "no smoke" --- but I sneaked a little in anyway!! Hah.