JUst got my 55 last week and have been using it to cook different things (chicken and pork, so far)to learn how. Yesterday I did a bone-in pork loin. Sprinkled some rub on it and put it in the smoker at 225* with the fat cap on top. Left it there till the internal temp was 160* then took it out and let it sit for about 30 mins. WOW...tender and juicy. The only thing I didn't like was the salty taste but I have a feeling that was due to the processing of the pork (cryo'd and one of those "always tender" types).