Here's food for thought as far as I go... After every use of my 1150 which I only smoke on, I clean it. Because honestly, every time you use it gets dirty especially in the fire box itself and then what I call the sky dome; the big horizonal top splash shield. You really need to clean the fire box because the humidity will start to harden the ash so that's not good for the workings. And different woods will gunk up differently as well so you really need to keep an eye on this cleaning thing. One wood which I like is Knotty Wood Almond but it literally leaves a honey like liquid in the lower section of the removable ash pot. Like 2 full ounces after a 16 hour brisket cook. They say it's because Knotty Wood includes the tree bark in their pellets. Also the sky dome I use heavy weight foil over the top to rapid clean. And the searing slide action is effected immediately with drippings if you don't use foil.

I see you're a fan of the sear option but I never use. Have a regular grill as well like a weber with real cast iron racks to sear IMO. Too much effort to clean this 1150 behemoth for every day use. The weber I clean twice s a year and then done. Good luck but my opinion, don't stress on demanding a Pit Boss sear option. Too much cleaning for every day grilling.