Season the pork loin with a dry rub or marinade. Let it sit until the loin is at room temperature, but not more than two hours to avoid bacterial growth.
Open the smoker and fill the drip bowl half full with water.
Load enough Bisquettes to last approximately 2 1/2 hours.
Turn the smoker generator on by pressing the "On Smoker" button.
Press the wood button three times to move a bisquette to the burner.
Set the timer to 2 1/2 hours.
Set the loin into the rack and place it in the smoker.
Open the damper to allow smoke to leave the interior.
Turn the oven on with the button with the temperature set at 225 degrees Fahrenheit for 2 1/2 hours.
Check the drip bowl and bisquettes after 2 hours to see if clean water is needed.
Remove the pork loin after 2 1/2 hours and check with a meat thermometer. The interior temperature should read 160 degrees Fahrenheit.
Place the loin on the table and loosely cover it with aluminum foil. Let it set for 15 minutes so that the meat will absorb the juices. Cut and serve.