I'm not big into smoke and my family outright hates it. That said I want you to know that I've baked bread on the Egg many times and everyone loves it! I baked a blueberry Pie once but I had some leftover drippings on the coals so the pie picked up a little smokiness. I will try again.

I agree with everything said previously and would like to add that I always allow 20 - 30 minutes for it to burn clean. I use the starter squares too, but the paper towel/Vege oil thing works incredibly well.

Some foods are more forgiving (red meat and pork) than others (chicken and bread) when it comes to smoke. Your pork may have been mild flavored so it lacked pork taste and picked up the smoke. I have found some pork to be too mild (bland) which produced disappointing results. With tenderloin, i think a lot depends on the preparation.

The change from gas does require some getting used to. In my first year with the egg I pulled out the gasser a couple times for a quick cook. I was amazed at how disappointing the results were. I don't bother anymore. Instead, after the weekend I'll make sure I have plenty of used/leftover lump in the Egg so I can do a quick cook after work if I want. The "used" lump burns clean quicker but doesn't burn as hot.