They only needed a little trimming and a healthy dose of Green's "All N 1" seasoning and into the smoker they went at 11:15 am. 
About an hour into the smoke, I went out and found the temperature had dropped and there was a big puddle coming from under the smoker. At first, I thought the fat dripping from the meat had overflowed the water pan, even though I had left room in the water pan for quite a bit of dripping fat. However, when I pulled the barrel off the coals, I found the coals were drenched and the water level was far from full. A small hole had developed in the bottom of the water pan and about half the water had drained into the coals and wood. Now what?
The first thing we did was to get the loins into the oven at 250 degrees while we pondered the situation. I cleaned out the drenched coals into an aluminum pan and took the fire pan out into the sun to dry off. Fortunately, the sun was shining hot and it was above 90 degrees so the pan dried out quickly.
My Mrs had the perfect answer for our dilemma. We dropped an aluminum pie pan into the bottom of the empty water pan and sat 2 small aluminum loaf pans with water into the pie pan. No more leaking today! I started a fresh set of coals. When we got them burning well we transferred the loins from the oven back to the grates of our smoker using a big heavy spatula I use for briskets. It was fun moving the hot loins, but no further disasters occurred. I dropped some new oak and pecan wood onto the coals and we were back to smoking again.
At 6 pm we pulled the loins and checked the temperature. They were a bit overcooked, around 180 when we were looking for about 150, but after a 20 minute rest they still tasted great! After they had cooled, we wrapped two of the loins tightly in plastic wrap and put them in the freezer in freezer bags. The other two we shall munch on for the next few days.
