electric smoking 2 pork loins, increase time and or temp?
When smoking pork loins (or anything else) it is best to focus on the internal temperature of the meat as the measure of 'doneness' with time and temp as a loose guideline. 

Another good point to remember is that if you are smoking at more than 250F your meat will 'coast' (continue to cook after being removed from the heat) for a good deal longer than if you cook it at less than 250°F (120°C). At greater than 250°F you will see an increase in internal temp of 12-18°F (~10°C) after the meat is removed, at under 250°F it is only likely rise 2-4°F (~2°C).