I did a six hour smoke with apple and hickory, then a three hour rest with apple & orange juice. I used a store-bought rub and some Frank's Red Hot Seasoning powder. I recently did some work sealing the cooking and smoking chambers, along with putting a couple of 25 lb. dumbbells on the lids until I come up with a way to bend the lids to fit better. I'd say it all did too good a job, because I got the smoke a little stronger than usual on this loin. I'll know to back it off next time. I got the resting time right and it's tender enough to eat without teeth if you don't feel like putting your dentures in. All in all it came out pretty good and my wife likes it so that's all that really matters. Here's the loin after it was finished, and a "representative slice". As you can plainly see, presentation is not a strong point for me.