First time using my new First gen MES 40. Started with a 6.5# pork loin, injected with a mix of Tonys, Old Bay, and POG diluted so it wasn't so salty, and brined in the same overnight Friday night and most of the day Saturday. Took it out of the brine and dried the loin off and put it in the fridge overnight. Got up Sunday morning and took it out to come up to room temp and started the smoker at about 9:00am set at 250°. I heated a mix of hickory and apple chips in the microwave twenty seconds at a time until hot. I put the loin in the smoker on the second rack at 10:00 with the MES probe and the Maverick probe close together. I added chips several times and at 1:30 the MES probe read 145° and the Maverick read 147° so I pulled the loin, wrapped it in foil and towels and placed it in the microwave to stay warm until the rest of dinner was ready. The result was the best tasting, juciest pork loin we've ever eaten! I want to thank many on this post for their pointers I've gained by reading and following along for a while now. Bearcarver, Smokin Al, and many others. You guys and girls make this forum great!!!