I often use a hot air gun for melting cheese when I serve up sandwiches on site. I smoked up some Costco Swift pork loins, after meticulous trimming any fat.
Then I micro-thin sliced the meat with an electric slicer, and stored it for serving the next day (on site). Pork slices were re-heated in an aluminum pan, with some chicken broth and BBQ seasoning. Onto FRESH rolls, a squeeze of BBQ sauce, and some provolone. A little hot airgun magic, and the perfect sandwich!
The cook: Trimmed pork loins were injected with pineapple juice (although you could use CocaCola, or Kerns Fruit Nectar). Thoroughly rubbed with your favorite pork rub (of course we use our homemade Sound Q Willy's 2). Onto the smoker at 225 degrees for low and slow, until internal meat temp is close to 140. Allow the meat to rest and cool down before slicing.
Heat guns are also great companions in your hotel room. Toast breakfast breads, re-heat leftovers. Especially when your room comes with a mini fridge but not a microwave.