Smoking meat

I just smoked my second piece of meat, a 2.28 lb of pork lion. Things went better this time because I first used my weber grill with a water pan elevated above the coals. I then used a 3.3 lb bag of matchlite charcoal in the bottom of the grill. I feel now I should buy the next larger bag for extra. I then used some apple smoker wood chips in a smoking box to keep the chips from burning out so fast. This time I was able to regulate the temperature of the grill better, it ran from 225 to 250 degrees for a time of 2.5 hours. Remember the more air the hotter things become. After than I checked the internal temp of the pork and it was at 140. I then through it in the oven for another 30 minutes mainly because I didnt have anymore charcoal hence the larger bag. I read somewhere on the net I should try Agave smoker chunks for a great flavor for any meat. Ive found this wood is hard to find, look on the Internet because it comes from Hawaii. I found that using water elevated it lasted longer, in fact I didnt have to fill in anymore. Anyway the result was one tasty and tender pork loin.