Bring the pork to room temperature
Remove the top grate from your grill and add coals to one side of the grill. On the other side of the grill place a water pan or pans. Light coals.
Note: Please do not use lighter fluid. An electric element coal starter is very handy. Another good approach is to light your coals in a starter chimney.
If you have not already done so, now is the time to puncture your smoking packets and have them near the grill, ready to use.
When coals are full ashed over and gray, place a punctured foil packet of your smoking mixture on the coals.
Oil the top grate and place on the grill. Place the pork loin or other item to be smoked over the water pan.
Watch for the smoking packet to begin to smoke.
When it is smoldering well, cover the grill and partially close all of the vents. You want to keep as much smoke in as possible, but not cut off the air flow to the coals.
You will get roughly 15 minutes of clean smoke from each packet. After 15 minutes, standing upwind, open the grill and check your pork.
Using hand towels or oven mitts, carefully remove the grate with the meat. Use a tongs to remove the foil smoke packet and replace with a fresh packet. Replace the grate and meat. Watch for the new packet to begin smoking
Cover the grill again and check in another 15 minutes.
Here at 30 minutes of smoke time, you may decide that you would like more smoking, in which case you will change to another foil packet. I have decided that I am happy with the level of smoking, but need some additional cooking time. You can remove the packet and continue on the grill, or alternatively, you may choose to finish cooking in an oven.
When the pork is smoked to the extent that you desire, and fully cooked. Allow to rest for ten minutes before cutting so that you do not lose much of the juices.
Slice your meat and serve hot or room temperature.