Cooked in a Webber kettle. Small mound of coals on one side the loin on the other, lots of wood chips for smoke. Dry rubbed in brown sugar and smoked paprika, salt and pepper. About 30 minutes cook Time, go by feel.
1/10 on the wooden board for hygiene or looks?
I always serve on wooden board, I like it. I saw some bad press about it recently as some restaurants don't or can't clean their boards properly so they carry bateria like salmonella. My boards are spotless and serve up food all the time, even food you don't cook like raw fish, each and every single day, no health issues at all. Wooden boards are cleaner than plastic too!