for chicken I usually do a high heat smoke - i'll by a smallish fryer chicken, cut out the spine and split in half ..... clean it up, hit it with rub and let it settle in for a few hours
i'll then smoke for like 45-50 minutes, usually using fruitwoods, without peeking keeping the temps at around 350+
then I'll hit it with the sauce and smoke for for another 15-20 minutes ...... using a digital thermo to get the temp gauge ......... smoked chicken can freak people out because even when cooked the flesh can turn pink due to the smoke
once done I want to crisp the skin up a bit so I put a grate on the coals and take the chicken skin down for a quick minute to crisp it up
haven't done pork loin ........ i did a beef tenderloin which was out of this world though, that was a low heat smoke ....... i imagine you'd want to do the same with pork
