Harsh tasting pork tenderloin, what went wrong?

AndersB

I have cooked a fair amount on things on my L-egg, 4 pork butts, 2 briskets, several ribs, trout, poultry etc and they all came out really great. Yesterday I put a couple of marinated pork tenderloins on for dinner. I was in a little in rush (first misstake) so used grid temp of about 240F. The pork was placed directly in the grid, over the placesetter, with dripan underneath. I used 4-5 chunks of briefly soaked apple wood. I lit a fairly large fire which I adjusted down suing the vent to desired temp, see above. Smoking took about 1.5 hour. I thought of trying to get a nice color on the pork in the end so the last 5 min I open up the vents to increase the heat to 400 deg (2nd misstake?). Ok, now the result: Nasty, very harsh smoke flavour, could eat but didn't appreciate it at all (thank good we didn't hve guests). So what did I do wrong, to mcuh apple wood?, To high heat during smoking 240 instead of 225? The open vent in the end that incresed the heat a lot in short time and created a lot of smoke?

The downess of the meat was perfect, pulled it out at 155F and it increaed to 159F on the kitchen counter, however the taste was not good.

Look foward to forum feedback.

Anders