I didn’t do well on my first grilling effort on the MAK 2-Star.  I warmed the grill by running it at 475°F for 20 minutes, lid closed.  I hoped to set the Pellet Boss at the GRILL setting, where the auger runs constantly, when I considered the pit adequately warmed and time to grill the ribeyes.  Unfortunately, I didn’t get the Pellet Boss in the proper mode to move to the GRILL setting.  All I could do was cycle through the Mobile menus.

I quickly thumbed through the Owner’s Manual and couldn’t locate cooking instructions or an explanation of how to move through the Pellet Boss menu system.  (I knew that the manual didn’t have meaningful information—I’d looked before.)  So, I closed the lid and hoped that the pit was still running at 475°F.  I guess it was.  Anyway, the steaks cooked—no grill marks, not much browning and no smoke flavor.

I could have gotten better results from a kitchen range broiler.

I’ve again scoured the Owner’s Manual and YouTube in the few hours since that attempt.  I’m not finding usable information for first-time users.  Maybe the MAK marketing plan is to offer classes in their Oregon factory.

EDIT:  Syntax

I do not believe you will get smoke flavor at 475. Although I am not a fan of steaks tasting of smoke i would recommend the following:  first turn the grill on t smoke and place your steaks n he grill with the cover closed for about five minutes depending on thickness to absorb the smoke, remove then bring grill to max temp. When I use the MAK I set it to grill which is around 500 degrees. And cook with cover closed.  I personally believe you lose to much heat when the cover is open.  This is true IMO whether or not you are using a green egg or a pellet grill. 

Also did you hav the flame covers off.

as to the earlier question about searing twice it is not necessary.  It des IMO add an extra boost to the flavor

I'm learning.  I'm reminded of the adage, "Know your pit."

I also suspect that I prefer the flavor provided by charcoal.