Did a small pork loin roast on the weber kettle today. I injected it with creole butter and rubbed it with cajun shake. Used the smokenator and roast rack mounted on alum foil covered bricks (with grill removed) and the PM iQ110 ATC doing the babysitting while I took a nap ..er..watched the football game. The Pitmaster iQ110 ATC kept it rock solid during the entire cook. I stirred the coals once about an hour before the finish. I pulled it off the Weber at 145* internal and wrapped it in foil while making the glaze. Finished it with a bourbon, apricot, honey, dijon mustard, cayenne glaze. MMM MMM Good.