Ran across a bargain price and thought I'd give it a try. Still new enough at this smoking business that nearly everything is a first for me. Well, this worked out really well. In fact, using my past notes prevented repeating mistakes.
I injected with juice/vinegar mix, used olive oil on the bottom side and deli mustard on top, just my idea, and went lighter on the rub.
Set temp at 270 and the Mav 732 was soon reading 230 and remaining within a few degrees either way. Ambient at 8 a.m. was mid 50s. But around 10 the sun broke out and I had to reduce the MES's setting a few degrees as the Maverick shot up to 250 quickly.
The replacement chip pan for my MES 30 worked. For the first time the smoke level was good throughout, thin blue wisp. (Added a bit more roughly midway when smoke seemed to weaken.)
I'd seen folks removing the loin at 140 and 150. I just wasn't comfortable with those temperatures and went to 170. I don't think it's dry, and the flavor is really good.