36 hours ago I put a piece of a loin in a ziploc full of some sweet brine. Pork Loin Brine (Pork Loin = 140 IT) 1 qt. Water 1/4t. Chipotle 1/2t. Ginger 1/3C Salt 1/2C Brown sugar Tiger sauce 1/4t. Thyme 1C Apple cider 1/4C Maple syrup ½ T Maple extract Removed it, patted it dry, set under the fan. Noticed it was sort of limp so I went ahead and tied it up. while the Pellicle was forming. Note the fat cap is still on, that is because I like it! Then I rubbed it with Kosher Salt, Ancho chili powder and light brown sugar. Then I remembered to take a picture. LOL Lets talk MES40 upgrades while throwing the meat in there. This is now, can you find Waldo? Lets talk chip trays, I would like to thank Masterbuilt for there great help. This before: Look at the size of the chip tray! Look at the size of the chip tray in my MES30! MES sent me a retrofit. Check it out. Nice huh? Well check out the difference. OK, Last retro picture, you think that size doesn't count? Well in a chip tray....LOL Notice below the complete burn on the chips. Ok, so I lied.... also check out my heat sink! Now that baby does make a major difference in recouping heat loss and temp. stabilization. I am not promoting JC's was trying to show the perfect TBS arising. Sweet! BTW it really doesn't use that many wood chips because........... I regulate the vent! OK back to the loin...... I'll let you know exactly how it all works out. Be back as supper develops! Have a great afternoon and remember......... I am smelling smoke!!