Best Traeger Pellet Grills (2026)

The Woodridge is the middle of the Traeger ladder and the model that fits most backyards. It offers 860 sq in of grate, a 180 to 500 F range and app monitoring from anywhere. The six cooking modes cover smoke, roast, bake, braise and grill.

What you give up against the pricier Woodridge Elite is insulation and the side sear station, and against the Ironwood 885 you give up the D2 controller and Super Smoke Mode. Those omissions matter less than the area: 860 sq in feeds eight to ten people at the 70 to 80 sq in per person guideline. It is the easy recommendation. If you cook mostly pork shoulders, ribs and chicken for family and friends, nothing higher on the ladder changes the result enough to justify the jump.

Ownership is standard pellet care. Vacuum the burn pot, empty grease, keep pellets sealed and plan a permanent spot. The brand's parts and support network is the strongest in the category, which helps when an igniter or fan eventually fails.

The Pro 22 is the entry full-size model and the one without WiFi. A Digital Pro controller, a meat probe and an 18 lb hopper cover the basics, and 572 sq in suits a family of four to six. The listing calls it the original wood pellet smoker and grill combo.

The 18 lb hopper is the number worth remembering: it gives roughly a working day of smoking at 225 F. The 450 F maximum places it below the Woodridge's 500 F and means steaks brown rather than sear. Compared with the Woodridge you save money and lose the app, the extra 288 sq in and the 50 F of headroom.

Ownership is simple. It has fewer electronics than the app-connected models, so fewer things can fail, and the same parts supply helps. Keep pellets sealed, vacuum ash and cover it. It is the right choice if you want the Traeger name without paying for connectivity. Many owners also like that the controls are plain, since there is no firmware to update and no signal to lose.

The Ironwood 885 adds the D2 controller and Super Smoke Mode to the WiFi app. The D2 is the brand's newer drive system, and Super Smoke Mode lengthens the low-temperature phase for stronger smoke. That makes it the better choice for brisket, ribs and pork shoulder.

Its 885 sq in is only slightly larger than the Woodridge's 860 sq in, so the upgrade is about control and flavor, not capacity. Pellet cooking runs lighter on smoke than most buyers expect, and this mode is a direct answer. Against the Woodridge Elite it lacks insulation and a side burner, but it costs less.

Ownership is similar to the rest of the line: ash, grease and sealed pellets. The more advanced controller adds electronics that are worth protecting from moisture with a cover. It is the best pick for smoke flavor. Use the mode on long cuts like brisket and pork butt, then switch it off for chicken, where heavy smoke can turn bitter.

The Elite is the top of this lineup and combines an insulated body with a side sear station. Insulation helps hold temperature in cold and wind, which cuts pellet use and steadies the cook all year. The built-in side burner delivers the high-heat searing pellet grills usually miss.

It also carries Super Smoke Mode and a large 970 sq in grate, so it is the most complete cooker here. Against the Ironwood 885, the added value is insulation and the sear burner, not smoke. That matters if you cook through winter or want one station that sears steaks while smoking.

Be realistic about cost. It is the most expensive Traeger here, and a household that cooks in summer will not use the insulation. Ownership demands more cleaning because of the larger burn pot and extra burner, and the side burner needs its own fuel. Buy it only if the sear station will change how you cook. A household that already owns a gas grill for steaks has little reason to pay for a second sear tool.

The Tailgater 20 is the small Traeger, with 300 sq in of cooking area and a 180 to 450 F range under a Digital Arc controller. Foldable legs let it stand on the ground or sit on a table.

It cooks like the larger models at smaller scale, so ribs, chicken and a handful of burgers work well. Compared with the Pro 22 it has about half the grate, but it is easier to lift and store. It lacks WiFi, so you monitor by looking.

Like every pellet grill, it needs electricity, so plan on an outlet or an inverter. Empty the hopper after trips, keep pellets dry and cover it. It is a good second Traeger for trips or a first one for a small household. Put it on a stable table, since a hot grill on a wobbly surface is a safety problem.

The Ranger is the portable that ships with a separate cast iron griddle alongside porcelain-coated grates. That makes it a breakfast and burger machine as much as a smoker, because a griddle sears and holds heat in a way grates do not. A Digital Arc controller and the brand's advanced logic handle the temperature.

Between the portable Traegers, the Ranger gives up some area to the Tailgater but adds the griddle, which suits cooking on the road. It does not have WiFi and it uses mains power. Against the Pro 22 it is far smaller.

Cast iron needs care: season it, dry it and keep it oiled. The grease path and burn pot need the usual cleaning. It is the pick for campers who want a griddle with their smoker. It also suits small patios where a full-size cooker would dominate the space. Smash burgers and eggs on the plate in the morning, then smoke a chicken in the evening on the grates.