First off I would like to say this is the most informative site I have ever visited. I started out the year buying everything to process my own deer because of the price of commercial processing going way up as with anything else it snow balled from their and now I have a mes 30 and a maverick wireless thermometer as I wanted to start out little and have been reading through this site while waiting for my rain checked mes at a local tsc to come in and I finally received it. so today I seasoned it per instructions off here and bought a pork loin at SAMS club for my first smoke I meleted butter and mixed in brown sugar and injected it into the loin then coated the outside with the remainder of the mix then applied brown sugar bourbon to the outside and smoked with Apple and hickory chips tonight and boy did it turn out to be the best meat I have ever had.... Thanks for all of the suggestions here is my Q view