Smoking a pork tenderloin is said to be tough. I only heard that after it was plated and formed the opinion that it was decidely moist, tender, and delicious. I was happy not to have the preconception of this being difficult - because it really just needed time.
Using a smoker instead of a grill is trueThe tenderloin smoked for a bit over 3 hours at 200 - 220F.
BBQ. Smoking the meat lets the fat render and flavor the piece. Meat that has little fat can be more difficult. This was offset by using a great rub and basting liquid called a "Mop." Recipes for the rub and mop can be found on the recipe page. The white basting tool was made from an old t-shirt cut into strips and braided together at the top. This mop tool has lasted 2 summers now - and is washed in the dishwasher.
So - I did it! I mastered the scary smoker that has been in my husband's domain since we got married three and a half years ago. This is an achievement that will really take me places - at least to new cookbooks for dinner ideas! You can use a grill like a smoker -but I am not the expert on that. You'll have to look elsewhere.
Go forth - and smoke!