Traeger Woodridge Pellet Grill Review

After years of anticipation, Traeger has finally expanded its lineup with a brand-new entry-level wood-fired pellet grill.

And not just one, but three models. The Woodridge series, available in Base, Pro, and Elite models, promises to bring premium features to a more accessible price point.

We put the Woodridge to the test, from unboxing, assembly, and the burn-off to cooking brisket, ribs, and even lobster tails, to find out if it delivers on performance and value, and if it’s enough to win over the skeptics.

Traeger sent us this smoker for free in return for my honest review. All thoughts and opinions are my own.

The new Traeger Woodridge

We’ve been waiting for Traeger to announce a new entry-level pellet grill for at least the last 12 months. After they completely redesigned the high-end Timberline in 2022 and the mid-range Ironwood in 2023, it made sense that the entry-level Pro was due for a refresh.

Instead of an upgraded Pro, Traeger has launched the new Woodridge grill series, which aims to bridge the price chasm between the old Pro and the midrange Ironwood series.

The old pricing never made sense to us. Going from $799.00 for a Pro to $1799.99 for the Ironwood was just too big of a jump.

The Woodridge comes in base, pro, and elite models. This review is all about the base model. You can also read our full Woodridge Pro review, and we’ll update with an Elite review once we have tested that out as well.

The base Woodridge retails for $899, while the Pro goes for $1,149.00, which makes it competitively priced with similar pellet grills from Weber and Camp Chef.

Specs

	Woodridge	Woodridge Pro	Woodridge Elite
Cooking space (sq in)	860 (520 primary + 340 warming)	970 (585 primary + 385 warming)	970 (585 primary + 385 warming)
Weight (lbs)	138	174	221
Temperature Range (°F)	180-500	180-500	180-500
Hopper (lbs)	24	24	24
Super Smoke Mode	No	Yes	Yes
Pellet Sensor	No	Yes	Yes
Side Sear Burner	No	No	Yes
Price	Check Latest Price	Check Latest Price	Check Latest Price

What’s new and improved

We were excited to see what was new and improved with the Woodridge compared to the Pro, and how much Traeger would bridge the gap between the Ironwood and the Timberline.

The overhauled design has changed quite a bit, with the Woodridge looking a bit like a baby Ironwood. You’ve got the P.A.L rail system, which unifies Traeger’s accessory system, which is an no-brainer move from Traeger.

The biggest immediate upgrade is the size. The Woodridge gives you 860 square inches for the same price as the Pro 575, a 49% increase. Most of the extra space is coming from a larger top rack, although the bottom has been increased by 24%.

This is great to see, as I believe 800-1000 square inches is the sweet spot for most people. The base Woodridge is now larger than the standard Ironwood, which is double the price.

I’m also happy to see Traeger implement the grease and ash keg system. I hated the old grease bucket hanging off the side system the Pro used.

The digital controller has been completely redesigned and more closely resembles the Ironwood, although with a different futuristic digital display.

The smoke boost feature is reserved for the Pro and Elite models, which is an obvious way for Traeger to get you to buy the more expensive models.

The base model doesn’t have any caster wheels, so portability doesn’t look fantastic.

Unboxing and Assembly

Unboxing a Traeger always comes with a bit of excitement. The company has introduced an innovative labeling system for their boxes, which assigns each box a specific animal corresponding to different assembly steps.

This quirky feature not only makes the assembly process intuitive but also turns the packaging into a fun fort for those with little ones.

The assembly of the Woodridge is straightforward but involves more pieces than some of the other grills we’ve assembled, so having an extra pair of hands can be helpful.

Thanks to the clever labeling, it took us just over an hour to get everything set up.

Setup and burnoff

Before firing up the Woodridge, you need to set up the Wi-Fi and complete any upgrades. Our Woodridge needed a firmware update. The setup included a helpful animated guide that you can follow on your phone, making the process a breeze.

After loading the 24lb hopper, we cranked the grill up to 350°F, then bumped it up to 500°F after 15 minutes for a thorough burnoff. Traeger recommends performing a “burnoff,” which involves running the grill at high temperatures to clean off any manufacturing residues.

Cooking Tests on the Woodridge Pellet Grill

We put the Woodridge through several cooking tests designed to evaluate its performance across different types of dishes and cooking methods.

Initial Rib Cook

The first cooking test involved smoking ribs at 275°F. This temperature test was critical to understanding the grill’s smoking capability and even heat distribution.

Although the ribs were cooked adequately, we noted a lack of smoke flavor. We considered that the lower smoke output could be due to the grill’s new condition and may improve with further usage.

We’ve also found that the older Pro always struggled to generate much smoke flavor when cooking above 250°F.

Second Cook: Beef Ribs

The second test involved cooking beef ribs at a slightly lower temperature of 250°F. This test aimed to determine if a lower temperature would enhance the smoke flavor. While the beef ribs turned out very juicy with a nice bark, we still found the smoke flavor was less intense than expected.

Despite the subtle smoke, the overall cooking performance was consistent, with the meat cooking evenly and retaining good moisture.

Brisket Overnight Cook

For the final low and slow cook we went with an overnight brisket cook focused at 200°F until it reached a satisfactory bark before finishing it in a pan.

This low and slow approach allowed for deeper penetration of smoke and a tender, juicy finish, showcasing the grill’s ability to maintain a stable low temperature over an extended period. The brisket turned out exceptionally well, suggesting that the grill performs better during prolonged cooking sessions where it can slowly impart smoke flavor.

We found the smoke flavor consistent with that of the older Pro model, so if you like a little more smoky goodness, we highly recommend the Woodridge Pro or Elite with Super Smoke mode.

Grilling Test with Burgers and Steaks

Traeger grills have never been known for their grilling capability, so we decided to cook up some burgers and steaks to see if the Woodridge addresses that shortcoming.

The goal was to achieve a good sear and a smoky flavor. The burgers reached a desired doneness of medium to medium-well without a char, but they maintained a satisfactory smoky taste.

For the steaks test we decided to try out Traeger’s Modifire Sear Grate accessory. The steaks did not fare well in achieving a sear, with the grill grates not reaching high enough temperatures. While the grill can reach higher temperatures, it struggled to provide the intense heat needed for searing.

Festive Cooking: Prime Rib and Lobster Tails

Since we were testing the Woodridge over the Christmas period, we finished by cooking up a prime rib and lobster tails.

The prime rib was initially cooked at a lower temperature to develop a nice bark, then finished at a higher temperature to add a slight sear.

The lobster tails were grilled to achieve a buttery, smoky flavor. However, they took longer than expected to reach an internal temperature of 145°F, resulting in a tougher texture than desired.

Our tests demonstrate that the Traeger Woodridge performs well for low and slow cooking, offering consistent temperatures and ease of use with its digital controls and Wi-Fi capability. However, it may require modifications or adjustments for those seeking a stronger smoke flavor or higher heat for searing.

Maintenance and Cleaning

After over 24 hours combined smoking on the Woodridge, we decided it was time to give it a good clean.

Cleaning the Woodridge is straightforward: remove the grates, scrape down the drip pan, and vacuum out the interior.

You also want to clean out the grease and ash keg.

The integrated hooks for hanging the grates during cleaning sessions are a great feature, so dirty grates don’t have to be placed on your patio.

I was a little surprised by how much pellet ash was sitting around the firepot, which didn’t make it into the grease keg. You definitely want to vacuum this out every couple of cooks.

You’re probably better off upgrading to the Woodridge Pro

Our biggest issue with the base Woodridge is the lack of smoke flavor. For $250 extra, we think that the Woodrige Pro is definitely the smarter buy.

The biggest upgrade is the Super Smoke mode, which ramps up smoke production when cooking at 225°F.

You also get almost 1,000 square inches of grill real estate, a folding side shelf included and an integrated pellet sensor so you can check your not running low via the app.

Should you buy the Traeger Woodridge?

The Woodridge fixes most of the issues we had with the older Pro, including For the same price, it’s also a whopping 49% larger for the same price.

There also doesn’t seem to be any single ‘killer’ feature that draws the barbecue enthusiast in. Weber has the amazing versatility of the Searwood with a smoke boost and options for griddle and rotisserie cooking, for the same price as the base Woodridge. Camp Chef appeals with its Smoke Box on the Woodwind Pro which allows for more intense smoke flavor.

Traeger has implemented some great features, but a lot of them are table stakes nowadays, especially for a grill at this price point. The only thing you can say that Traeger does considerably better than anything else for the price is the mobile app experience. Is that enough to get people over the line?