As Broc mentioned, its important for the lump to be burning clean before putting on the food. The "white smoke" period is when the volitile organic compounds (VOCs) that are left from the charcoal making process are driven out of the lump. Those have a very stong flavor. However, there is always just a little smoke. For me, that flavor is most often welcome.

With use, the Egg will have a rather smokey interior. I once brought the daisy wheel inside, and the odor of smoke in the kitchen was distinct. Occassional high temperature burns will help keep the Egg cleaner.

The lack of flavor in the pork tenderloin may just be the result of the way the pig was raised. Modern methods produce very lean meat. Unfortunately, its the fat that carries much of the flavor in meat. Hogs are unusual, in that the fats from the foods they eat are absorbed directly into the meat, not converted. In the old days, when hogs would root around, and eat nuts and whatever, that flavor would become part of them. I doubt most hogs now get anything more than corn and soy meal. Neither are very tastey.