Pork loin is more suited to roasting/grilling than smoking. I suggest you
sear it then finish at 200-225F (low indirect heat) until cooked to medium
inside. No, I cannot remember the internal meat temperature for pork cooked
medium. Go find a chart. Pull it off a good 5*F early and let it coast to
doneness under foil. The low temp roasting/grilling helps ensure it;s
cooked to your desired doneness throughout instead of overcooked most of the
way outside part and correct only ion the very center (tip from Alton
Brown).

Go easy on the chips and use milder woods such as apple if you have that
available, avoid the hardcore stuff like emsquite, pecan and hickory but if
that's all you have go really easy.


"Dirty Harry" > wrote in message
news:NhKqc.505853$Pk3.479298@pd7tw1no...
> Ok I've got a pork loin marinating, how much smoke will this take? I live
> in the city so i'm hoping there won't be a huge cloud comming out of my
> yard. Also what kind of woodchips should I use? Thanks.
>
>
>
> "Dirty Harry" > wrote in message
> news:lqAqc.500546$Pk3.227515@pd7tw1no...
> > Hi all, I've got a pretty basic grill but what would you sugest I try
> > smoking. Something easy to smoke is what I'm looking for. Thanks
> > DG
> >
> >
>
>
>