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Whenever you finish using your Traeger it is always best to lift the lid and turn the controller down to the smoke setting and allow the temp to drop for a few minutes. This will also slow down the delivery of fresh pellets into your firepot thus starving the fire of fuel.Once the temp drops below 200 deg F than shut off the controller. If you have any wind blowing remove your Traeger out of the draft of the wind and the fire will go out on its own.
To first sear the steak on both sides, turn it to it's highest setting. After both sides have seared for about 3-5 minutes per side, depending on the thickness. Then turn the temp down to medium and continue to grill to the way you like it turning it once more. Never use a fork to turn the meat. It pierces it and allows those wonderful juices to drain out. Use tongs instead. Once it's cooked to your liking, take it Off the grill and allow it to rest 3-5 minutes. That way, when you cut into it, most of those wonderful juices will remain in the meat.
Hope this helped you and enjoy your steak! Happy grilling!
The push button peizo ignitor may simply have lost it's ground. Trace the wiring fro the push button igniter to peizo spark ignitor(s) at the burner(s). The wire simply slides onto a needle like pin, on the bottom of the peizo. Gingerly, pull the wire off and then slide it back on. This should reestablish the ground. Also check the spark ignitors to make sure they're not covered with grease. If they are, clean them with a cotton ball soaked in alcohol.
As far as gas consumption is concerned, some gills do use more than others to reach sear temperatures. Usually, because of their burner design or configuration. However, once you preheat your grill to he temperature you want, that doesn't mean the flame height has to remain the same all the time. Once you start cooking, there's no reason you can't turn the burner(s) down some and conserve fuel.
I like to season my smoker before actually cooking in them. Here is how I would treat yours. I would wipe down all the grills and inside the cooking area with a vegetable oil. You can do this with a bottle of oil and a rag or do what what many do and just spray the whole inside down with PAM. Once this is done I would light the burner and bring the temperature up about as high as it will go for about 10 minutes and then turn it off. Once the heat is gone down to a point it is safe to touch, re-spray the insides. It should be ready to cook. Re-spray grills before each use.