Take half a pork loin, rinse and pat dry. Liberally apply a 50/50 mixture of Old Bay Seasoning and Chili Powder all over the loin and rub it in. Place it in a zip lock bag and refrigerate overnight. Place some wood chunks in water and let soak overnight. The next day, start up your charcoal grill and bank the charcoal to each side (about 10 pieces per side. Add a couple of wood chunks on top of the charcoal. Place an aluminum foil tray between the charcoal to catch any drippings. Insert grate in grill and place pork loin on grate. Place lid onto grill with vent holes open. Cook for 30 minutes and turn over. Insert probe thermometer in the center of the loin and cook until internal temperature is 165-170 degrees. Baste with mixture of honey and apple juice during cooking.
Let stand 15 minutes before slicing. Meat will have a pink smoke ring just under the surface and the meat will be juivy and tender. It's easy and delicious!