Sorry for not having more pictures but it actually started raining while I was cooking. I'll add some the next time I do this.
Allow tenderloin to come to room temperature (60 degrees +/-).
Place meat on grill to sear all sides (2-3 min. per side). Can use your stove top if your grill won't get that hot. Once meat is a seared, wrap in tin foil and let it sit.
Close the grill vents (or whatever you have to do to your specific grill) and allow temperature to drop back to 225-275 and hold steady.
Once grill temperature is steady at 225-275 add wood chips and place tenderloin on grill.
Keep grill at 225-275 until meat temperature (internal temperature) is 135 degrees (medium rare) - 145 (medium).
Once meat temperature is as desired take meat off and allow it to sit for 20-30 min. Then cut and serve.