Soak the pork loin in light Italian dressing for 12 to 24 hours - this helps preserve moisture in the meat, and is recommended but not necessary.
Soak the wood chips in water.
Put the dampened wood chips into the smoker and turn it on high. Once the temperature nears the desired heat (250F for this meal, but can be smoked at 180F if the processing time is extended two to three hours), turn the heat setting back to medium.
While the smoking is heating up, season the meat to taste. For two medium to large pork loin roasts I mixed together the BBQ sauce, the brown sugar, honey, a few pinches of salt and pepper, a pinch of garlic, a pinch of rosemary, a pinch of oregano, and spread it on the top and sides of the meat. I then sprinkled the lemon juice over the topping.
Place the pork loin on the top rack of the smoker at about 250F for 2 hours.
Remove the pork loin and baste more light Italian dressing (and a little more of the topping above, if desired) onto the top and sides of the meat.
Wrap the pork loin in aluminum foil, and return to the top rack for another 60 minutes.
Remove the pork loin and allow it to rest for at least 5 minutes, to avoid the loss of moisture, before cutting and serving.