Did the recipe from Paul Kirk's Champiopnship Barbecue and it turned out spectacular. Set up the Weber Kettle for indirect grilling, used a full chimney of Kingsford, waited for them to ash over then dumped into kettle and shut down the bottom vents to nearly closed.
Put pork loin on the grill and added three small chunks of cherry wood to the coals and put the lid on. It took about 40 minutes to stabilize the temp at 345-355. Loin cooked for 1 hour and 15 minutes and the internal temp read 125 and I began glazing with the cherry almond glaze.
Took the loin off when the internal read 148. Sorry no pics of it sliced, but it had a slight smoke ring and a nice sweet smokey flavor. If anyone is interested in the recipe for the glaze or the whole thing I'll post it. Here are some photo's.
Treasurer, Great Lakes BBQAssociation
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle