Given the background description of some cooking related query, summarize the question into a title

[EX Q]: I was wondering what taste good as a filling for chicken breast. I want to make kind of chicken breast pockets by almost cutting through the chicken breast but keeping both sides still together to fill. Then I will fill it and close it with some string or tooth picks. That's very much for any suggestions!
[EX A]: Filling for Stuffed Chicken Breast

[EX Q]: I recently received a charcoal smoker for my cake day. I attempted to smoke pork ribs, here are the steps I followed. Cured the smoker with 2 Lbs of charcoal. (6 hours) Cleaned the smoker. Prepped 3 Lbs of charcoal in charcoal chimney. Put water used to soak hickory chips in the water reservoir.Position ribs on the two racksOnce charcoal was red hot with white ash, transferred it to the charcoal pan.Smoked for about 5 hours and temperature started dropping.Added 2 Lbs more of Charcoal Chimney prepped charcoal.Smoked for 3 more hours.The problem I experienced is the temperature never went above 180F (82C), at the end of the 8 hours total smoking time, the internal temperature of the ribs sat at 120F (49C).I ended up finishing them off in an oven set to 360F (182C) for about 25 minutes to raise the meats internal temperature to 145F (62C).Is the charcoal at fault for the temperature?I used: Cowboy Brand Hardwood Lump Charcoal Is the smoker the issue?I used: Char-Broil Vertical Charcoal SmokerOne note, the smoker smoked from around the door to what I would think might be excessive. Should I look into sealing around the door? This smoker has no smoke stack on it's top.Ribs turned out great either way, but finishing them in the oven caused fat to drip into the bottom of the oven and now the wife is mad because when we use it, it smokes the house.
[EX A]: Is charcoal or the smoker at fault for low temperature smoking?

[EX Q]: I've accidentally left a pork tenderloin marinating in the fridge for the past six days. Is it still safe to cook and eat? I'm not sure how it will taste, but I'd hate to waste a good tenderloin. The marinade is really more of a brine made of apple juice, sugar, soy sauce, salt and some spices. It was in the back of refrigerator, so it remained quite well chilled.Update!As many folks mentioned, I used the power of The Sniff Test and everything smelled fine. We ate it and no one died or fell ill. In fact, it was quite tasty. I was afraid the taste would be off, but it was great!
[EX A]:
Is it safe to eat a pork loin that has been refrigerated for 6 days?