okay, here we go again Hope I dont frustrate everyone with my testing. I used my standard rub on a 5lbs pork loin boneless. It has just sat on counter for an hour, not overnight. I am using apple juice with water mixture in water dish, apple wood chips and temp at 225f. I checked inside thermometer again with stove and it is accurate. This time though, I will leave it alone and let smoker do what it wants for 4 hours before then will check internal temp. I am figuring on about 7 to 7.5 hours on this one, should hopefully be ready for dinner around 6pm but if internal temp is not around 190 - 205f then I will leave it alone for longer. Also to note, am using a different brand of wood chips,, they seem to be working a lot better so far as pic shows.