I know why they overlooked the 2 screws, from the looks of the wrap they had on everything else which, by the time that was completed the employee was like "yep we're good" lol.
But seriously, I seasoned the unit and the amnps for 3+ hours then dumped 2 smaller rounds of pecan chips and it looks to be ready. The maverick won't be here till tomorrow or I would've tossed some chicken breasts in there. I thinking ribs or shoulder/butt this weekend.
I was reading the thread about not getting enough smoke flavor in pork butts? Just to clarify as to the best way to get maximum smokiness in the Pork is ????