I'm as big of a pelletfan as anyone, but when I want high heat I go to my gasser. Typically in a reverse sear method.
Burgers, finishing steak or tri tip or sometimes brats.
For everything else, and for me that's 95% of my cooking, it's low and slow on the Traeger. I've never had much luck or desire running my pit that hot.
I might just have to quote Bentley himself on know your pit and add my own twist, use the correct tool for the job.
400 degrees is a solid showing for a stock Traeger.
DK