Read your previous thread on this. Glad you pulled the trigger on it.
I have never had a Traeger, but I certainly dont think seasoning the inside of it would be a bad thing. I'm sure someone else will pipe in.
As far as seasoning it regularly after that, I think that if the seasoning isn't flaking off or anything, just leave it. When you cook on it, enough fat will probably aerosolize (is that really a word?) and just continuously season the pit.
Good to see you around here again!
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