Pork Loin Roast

You Will Need	Set Kamado as Follows
6 - 8 lb. Boneless Pork Loin One cup Soy Sauce Two cups water Two tbs. Mirin-Japanese Sweet Cooking Rice Wine Two tbs. crushed garlic	2 1/2 - 3 Hrs. Slow Cooking
	1/2 Hr. Smoking

Combine marinade ingredients in a plastic container. Place the pork roast in container and cover. Let marinade in your refrigerator at least 48 hours turning meat over once a day.

To Cook:
Place pork roast on grill. You will start with about 24 briquettes for #5 Kamado and 18-20 briquettes for #3 Kamado. Adjust the slide metal top and draft door to be opened slightly as illustrated. After 2 1/2 - 3 hrs. when pork is almost done, remove the pork and the grill. Using the poker, stir ashes so burned briquettes will glow again. Now add 2 or 3 handfuls of hickory chips* on top of briquettes. Replace grill and pork, close lid and damper top, opening draft door all the way.

Gradually smoke will emerge from the draft door....and after 30 minutes your delicious pork roast will be ready. For "well done" pork, continue 15 - 20 minutes setting again the original cooking position. Makes 8 - 12 servings. Potatoes can be cooked at the same time in foil. Leave them in for about two hours.

* To prepare wood chips, soak in water two to three hours before smoking.