smokette II heat

First things first. I would never take a pork loin to 170. I max out at 155 and really like 140 and then cut into chops and sear on the grill.

As far as your problem goes I would think those times were about right depending on how big the loin was as loin is a pretty dense meat and takes a tad longer to rise in temps. Also, if you put your loin into a cold smoker you have to adjust your times to go along with how long the smokette took to heat up.

Since you're new at it, why do you think it slow? 3 1/2 hours may be exactly right.

First thing I would check is the smoker temp. There are a lot of tips over in a thread at the top of the Open Forum "lessons for new users". If you know that the average temp is what you set, 225, then the answer will be "it's done when it's done".

Oh, and I'm with Crony on this one, I don't take my pork loins over about 145 to 150. 170 is death for pork.

NJB
You have gotten good advice.
Above 140f loin is AWFUL.
dick

Correction.
Pull at 140-145 and rest to about 150 Sorry.
dick