about the HOA - we are just renting for now, never signed anything involving the HOA rules, but since the condos are attached, it's basically just an apartment complex - I get their point, and I'm always super safe (never dump coals anywhere, and watch the chimney like a hawk), but I think I'm going to lose this battle and get a fine. Hopefully nobody cries if I drag everything to the pool area.
As for the pork tenderloin, the stuffing was leftover and pre-cooked the day before. I followed meathead's guide to smoke it at 325 on amazingribs, but maybe that was too hot.
I'm also thinking that the altitude may have something to do with my jacked up cooking times and results (I've always used a maverick et732 and pull at the recommended temps). Pizza and things like leavened bread generally suck up here due partially to that.
Mini WSM w/SJG, 22.5" OTS, Smokey Joe Silver, Weber Q220 (the fiancée's)