Nubbie Smoker

Starting my first smoke with pork tenderloin on my new 14.5 WSM. Do I use the water pan? There are so many different thoughts on this.
What temp should I try to maintain? I am using Cherry wood chunks.

There are always multiple ways to do it, but for me pork tenderloin is best when cooked hot and fast. That would mean no water in the pan on a WSM. I usually grill this cut, so not using the pan at all is certainly an option.

Agreed, you can cook a a tenderloin with with smoke, but I don't think you want to "smoke" it. Hot and fast makes for a better tenderloin.

IF you want an east first cook, go with pulled pork.
-or-
run the smoker empty for a few hours or more so you can figure out vent settings and all, then smoke some chicken on the last few hours of the fire - but toss the skin, it will be rubbery. I use boneless skinless breasts or thighs.

How did it go?