I added a second NG tap and tested the burners.
One would not stay lit and I noticed the air adjuster on that one was opened further. Adjusting them to be a little more closed and equal seemed to help.
The flames were perfectly blue. So I was ready to season it. I wiped down the insides with olive oil, put all the racks in, water in the pan, chips in one wood pan and chucks in the other. I added a remote electronic thermometer with the probe in the middle of the box to see how accurate the door thermometer is and what temperature NG can hold. The door thermometer seems pretty accurate.
The results:
Both burners in high - 280
Both burners on low - 210
One burner on low - 135
That's not too bad, but (and this is a big BUT) - there was NO smoke, even after over 3 hours.
Upon inspection the wood was starting to blacken and while there was no visible smoke there was a smokey smell. However, definately not enough to smoke food. Is it due to the pans being too far from the flame? Flames not being hot enough? More experiments will be needed. I will likely bore out the orifices. 
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