• I think starting off with a cold pan makes for a better end-result, but it doesn't matter much either way.
• Place the sliced onions, fat, and a pinch of sea salt into your pan.

You can then proceed in 1 of 2 ways:

•  If you plan on caramelizing your onions to a very deep rich brown (about 2 hours) I recommend starting them off on the stove top for the first hour before transferring to the Traeger Grill for the final hour.
• If you plan on the level of caramelization shown in my pictures (about an hour) you can start the onions immediately on the Traeger Grill — preheating not necessary.
• Keep the temperature of your Traeger Grill NO HIGHER then 250°-275°
• Check on the onions every 15-minutes and give them a good stir with a wooden spoon. Add more fat if required.
• Check and make sure that your pellets are not running low!
• In about an hour to an hour and a half you will have achieved the brown colour in my photos, remove onions from heat, add more salt if you would like, and either consume immediately or refrigerate for up to 5 days.