- 1). Fill the firebox halfway with lump charcoal, and open the vent fully to help start the grill.
- 2). Insert two starter pouches at opposite ends of the firebox. Light them, make sure the coals are heating, and then close the lid to allow the chamber to heat up.
- 3). Raise the heat to 300 degrees F. When this heat has been achieved, close the vents 1/2 inch to maintain it.
- 4). Rinse the tenderloin under running water and pat it dry with paper towels. Cover it with the olive oil and then evenly with the chosen seasonings.
- 5). Set the tenderloin on the grill and close the lid. Cook it for one hour, turning the meat halfway through.
- 6). Check the meat's temperature by inserting the meat thermometer and taking a reading. When the reading shows 120 degrees F, remove the meat.
- 7). Tent the tenderloin with tinfoil and allow it to rest 10 to 20 minutes before consuming.