A Pork Loin... I cooked one last weekend ( about 4 lbs. ), indirect, raised grid, 275 degrees for about 3 - 4 hours till 165 internal... didn't turn out the way I expected. It was good but not what I used to from the egg. A neighbor said he likes to do his direct at 375 for about an hour... I have had his and they are great... how do you guys do yours?