I tried this last night. Bought a 4 lbs pork loin roast. Seasoned with a little Montreal Steak Seasoning. I started an entire chimney full of charcoal. I dumped all the coals on the right side of my grill, where the air intake is. The left half had a pan to catch grease. I only had the grates on the left half. Once the grill was hot and ready to go (400 degrees F on the right side, 300 degrees F on the left where the meat was), I put the meat on and closed the lid.
I was planning on a 45 - 60 minute cook, but I didn't really have enough charcoal. I should have had 1 1/2 chimney's worth of charcoal, and probably close to 500 degrees F on the right side when I started. It took about 1 hr 20 minutes to cook.
When it came out, it smelled a little like Canadian Bacon. Go figure - same cut of meat, both are smoked, but the CB gets cured before it's smoked.
It was good. Served with fried potatoes and some corn. I put a little steak sauce on mine.
Perception Search 13