I'm lucky enough to live within driving distance of both 3 Floyd's and Bell's. The beers Serious Eats list are certainly very good, but the one-offs and seasonals available at the brew pubs are often spectacular.
Locally, there is a small chain that has a very good selection of craft brews, so I've had a number of the ones mentioned on the map. But this summer I visited my son and DIL in Portland, and they took me to a store that had over 1300 different brews on hand. Better yet, I was able to visit Hair of the Dog, and get some Fred and Adam. Spectacular.
A few years ago, I came across a recipe that recommended adding gelatin to very lean burgers to make them juicier. Worked OK w. bison. Not long ago, I found a similar recommendation, but it called for using onion juice to melt the gelatin. Out came the Blentec, in went a couple of onions, and a few minutes later, after the puree sat in a strainer, I had the onion juice. Adding that to the burger mix made for a great improvement.
I've been making my own stock for years, and although I've become pretty quick w. a knife, chopping all the vegetables for the mirepoix gets tedious. Will try this weekend to toss the onions, carrots and celery into the Blendtec, and use the juice as the stock base.
There is no need to soak wood used in the Egg for smoke. That just produces excess steam, which will make creosote formation more likely. At the least, it simply slows everything down by wasting heat evaporating the added water.
Likewise, no reason to put fluid in the pan unless the drippings are burning. The Egg retains the foods moisture very well, and the flavor that the fluids may add are minimal. If you want apple flavor on the pork, mop it w. applesauce, or juice concentrate.
Pork loins are hard to cook without making them dry because there is so little fat or connective tissue. I've been slicing them to about 3" thick along the grain of the meat, and turning them repeatedly so the surface browns nicely. I go a bit hotter than fishless, maybe 140 - 145, but that is mostly because my wife still gets nervous when she sees pink pork.
Don't wait till the coals are grey. How long the dome is open depends on the starting method. If you are using something like starter cubes or oil soaked paper, wait a minute or so after the flames die down, and close the dome. You can set the vents right away, but that adds more time till the fire reaches temperature. I leave the bottom open wide, and have the daisy off till the dome reaches 200F. Then I set the vents.
First time I tried to cut away the skin, I found all of my kitchen knives were too dull. I opened a pack of snap off utility blades, cleaned the oil off them, wrapped ends w. some masking tape, and sliced away. Did a good job, if a little awkward.
I bought a small Japanese style deba, Kai Wasabi brand. Its a single bevel knife, slightly curved like a skinner. Very hard stain resistant metal, 15 degree bevel total. That works well.
Also have a cheap R. Murphy skiving knife. Maybe $12. Skiving knives are made for shaving shoe leather to proper thicknesses. Works well, and is easy to sharpen. R. Murphy also makes skinning knives, but they are more expensive.