Woodridge Pro Wi-Fi Wood Pellet Grill and Smoker in Black

The grill had a LOT of peices to put together but came as organized as they could. Still took me and my husband nearly 4 hours to put together (I didn’t start helping until 1.5 hrs of him working on it solo). This and one other Traeger were the only ones not being offered free assembly (or at a discount) during their Father’s Day grill sale. The drip tray liners that we found on Amazon were not an exact fit but my husband rigged it to cover as much of the bottom of the grill for easy clean up. The grill itself is a breeze to use, convenient and takes all the guesswork out of smoking meats. Definitely worth the investment!

Home Depot delivered us a Woodridge (not pro) and after informing them, delivered a Pro 34. Neither one was the grill we ordered, but they charged us twice. After hours of phone calls and store visits, the wring grills were retrieved and the Pro delivered. Smoked on it once, great! Powered up for the second smoke, dead in the water. Another hour with Traeger support on a camera call where I disassembled good portions of the grill. They’re now sending me replacement parts so I can fix it. Meanwhile she dinner I had planned to smoke will have to be cooked some other way and a week from now I get a nice project when parts arrive. Just a 0 star experience end to end from both HD and Traeger. Update: Traeger sent me a new auger assembly, which I installed and after a couple of hours of work and time talking to their customer service and doing video calls, did not solve the problem. So more parts are being mailed to me. Save yourself the trouble. I’m a month in with no smoked meat, but plenty of trouble shooting out in the heat on a brand new smoker I paid over a thousand dollars for.

After about a month of ownership, I can confidently say this has been one of my favorite purchases from Home Depot. This is my first pellet grill, and the learning curve was much easier than I expected. The temperature control has been incredibly consistent, and the WiFire app makes it easy to monitor cooks without constantly standing over the grill. So far I’ve cooked burgers, queso, poor man burnt ends, and even attempted my first overnight cook with a brisket. The brisket was the first test of its ability to run overnight while also delivering great food. Everything has turned out great once I learned how to take advantage of the pellet grill cooking style. Maximizing smoke early in the cook, and focusing on heat for desired bark is easy on this grill. A lot of traditional smoker fans will say there is no way to get good bark, but this grill has been able to hold its own. If you’re worried about it, it’s not a bad idea to invest in a pellet tube. In my case, I bought some wood chips and let them heat up in a small foil pan for extra smoke development. Felt safe and cheap/easy solution. One thing that really impressed me is how easy the Woodridge is to clean. The ash cleanout and grease management make maintenance much less intimidating than I expected, which means I’m actually using it more often instead of dreading cleanup. I did have one moment where the grill unexpectedly shut itself down during startup. Huge clouds of smoke were coming out and I thought for sure I just ruined my new grill. After doing a little troubleshooting, and cleaning out the fire pot, it fired right back up and has been completely reliable since. Turns out the Woodridge had a safety measure of auto shutting down if the auger is feeding out pellets but the grill isn’t getting to temp properly. That’s what I get for leaving the hood open during ignition just so I could adjust the top rack. That experience actually gave me more confidence because the maintenance process was straightforward. It’s nice to know it has safety features that anticipate these issues and will keep me cooking for years. If you’re looking for a grill that can smoke low and slow one day and cook weeknight dinners the next, I think the Woodridge is an excellent choice. It isn’t just easy to use—it makes you want to keep experimenting with new recipes. After a month, I’m already looking forward to many years of cooking on it.

There is nothing about this device that functions at all. A total waste of time and a whole lot of money. Woodridge pro is absolutely the most worthless garbage I have ever seen. I bought this today and absolutely wasted my entire day just trying to set up the Bluetooth and got connected all to have nothing function and tell me that my smoker had an excellent wifi signal, but couldn't connect to WiFi and the just got completely wiped from the app. I did everything over and over and over and got nothing accomplished. What a waste of time and money. Run like the windand get anything other than the Woodridge smokers.

Bought this grill two months ago, and it's been nothing but problems. The first unit constantly alerted that the pellet level was low while continuously feeding pellets into the fire pot, almost causing a fire. I returned it and received a replacement. Unfortunately, the replacement has its own issues. It can't maintain a consistent temperature. I'll set it to 275°F, and it will climb to over 400°F. On top of that, it takes more than 30 minutes just to preheat. My 10-year-old Traeger never had any of these problems. I expected much better reliability from a new grill.

Grill works fine but always wants to connect to wifi. Tried the app that isn't letting me connect to my grill. Tried to get help connecting and still doesn't. When its not connected to wifi it just shows searching on the display screen and not the temp which I would rather see.

## Review: Traeger woodrudge Pro – A Massive Upgrade in Every Way After spending some quality time putting my new Traeger through its paces, I can confidently say this pellet grill is an absolute game-changer. Upgrading from a previous unnamed pellet grill, the difference in build quality, performance, and flavor is night and day. ### Pros * **Massive Cooking Surface:** The sheer size of the cooking area is fantastic. There is plenty of real estate to feed a crowd without crowding the meat, whether I'm laying down a massive brisket or loaded grates of everyday favorites. * **The "Super Smoke" Mode is Legit:** This is where the grill truly leaves my old smoker in the dust. On my very first brisket cook, I engaged the Super Smoke feature and achieved a deep, beautiful, professional-grade smoke ring that my previous grill could never dream of producing. The flavor profile is rich, clean, and distinct. * **Incredible Versatility:** While it rules at low-and-slow BBQ, it’s a beast for everyday grilling too. I’ve made burgers, hot dogs, and thick, bone-in pork chops. Everything has come out incredibly juicy, perfectly cooked, and packed with that signature wood-fired flavor. * **Lightning-Fast Heat Up:** You aren't standing around waiting for this rig to get going. It fires up and reaches your target cooking temperature impressively fast, making it just as viable for a quick weeknight dinner as it is for an overnight weekend cook. * **Brainless Cleanup:** Traeger nailed the engineering on the maintenance side. The integrated grease and ash bucket system makes cleaning up after a long cook completely hassle-free. You spend less time scraping out the barrel and more time enjoying the food. ### Cons * None so far. It has exceeded expectations on every front. ### The Verdict If you are on the fence about upgrading from a standard, entry-level pellet grill, just do it. The superior smoke generation, fast heat times, and effortless cleanup system make the Traeger Pro series worth every penny. It turns backyard cooks into pitmasters.

This grill arrived in the box. The instructions are fantastic! Putting this grill together was very easy. I then did the seasoning. This was the best put together and fire up and cook I have ever done.

[This review was collected as part of a promotion.] I BBQ part-time professionally, primarily using larger wood and charcoal smokers. Historically, I haven't really had much interest in pellet smokers. Not for any reason other than I simply enjoy the process of tending fires. I am, however, quite surprised, and not even a little embarrassed to admit how much I enjoy using my Traeger Woodridge Pro. In addition to the obvious convenience advantage compared to woodburning cookers, there is a great deal more to like about it... The controls are straightforward and very easy to use. The large, retro "8-bit"-style display is easy to see, even from a distance. The app is super intuitive and cleanly designed, without a lot of fluff or clutter between you and getting cooking. I appreciate that it uses Wi-Fi (rather than the more common Bluetooth), as Wi-Fi enables you to view and control a cook from anywhere you have cellular or Wi-Fi service! YES, I have indeed managed a cook, from a vehicle (as a passenger, of course), about 90 miles from home! The temperatures across the cook chamber, and top to bottom, are within reasonable differences. And the built-in food probe seems accurate when compared with my various 3rd-party leave-in thermometers. Initially, I found the remaining pellet warning (a feature not included on the base model Woodridge) a little annoying. But I have to be honest, it's saved my “bacon” (almost literally) more than once! I got the alert when I was away from home toward the end of a long cook. And I was able to call a neighbor to come over and fill up the hopper! While it may seem like a small thing to get excited about, it’s without doubt, THE easiest-to-clean pellet smoker I've ever used. Almost to the point of being enjoyable. There are hooks on the cooker body and framework where you can hang all the grates, including the primary drip tray, while you clean the inside. And unlike most other pellet smokers, there are no dark, hard-to-reach places inside. Once you remove the firepot cover, grease channel, and ash/grease keg cover (which all simply lift out with no contortions or gyrations required!), everything can be easily scraped or swept into the catch keg, then removed and dumped. Reading this as I'm writing it, it doesn't sound that easy. BUT TRUST ME, it really is incredibly easy. With all of these advantages, the REAL STANDOUT feature of the Woodridge for me is the way it cooks. Most horizontal, or what I call “offset style” (meaning a horizontal, barrel-style cook chamber with a pellet hopper to the side) pellet smokers have a tremendous issue with radiant heat, and cook more like an oven than a smoker, resulting in what I consider a less-than-optimal texture to your cooked food - ESPECIALLY BRISKETS, where I find the output from most pellet smokers to be noticeably "pot-roasty." What I'm assuming is happening with the Woodridge is that with the lighter weight and steeper angle of the primary drip tray, it's cooking more with convected (like a traditional offset smoker) than radiant heat. Whatever the actual contribution, the briskets I'm getting from my Woodridge are closer to traditional offset quality than I've ever had from a pellet smoker. As far as anything negative to say. If you're planning to use this as much (or more) for grilling than smoking, this may not be the best choice for you. Not having any function for direct firepot access, you're limited to a max cook temp of about 500ºF. So you're not going to get that dark char that people are typically after. Not that you can't cook a decent steak or burger on it, but if I were looking to grill more than smoke, I'd probably be looking at another cooker. Now I'm not ready to replace all my live-fire cookers with pellet smokers. But I did use it on customers' turkey cooks this holiday season (all of which turned out great!). And on the days I don't have the time, energy, or inclination to tend a fire, and just want some great food, the Woodridge has changed my thinking about pellet smokers, and has certainly earned its place in my lineup.

I was skeptical about switching from off set to pellet smoker, took the leap and purchased the Woodbridge Pro last year. No complaints, As a backyard BBQ enthusiast, there was no need to purchase a larger than unit, unit. I have smoked briskets, ribs, poultry, fish with no issues. The last two smokes were boneless chuck roasts, turkey thighs and ribs, Easter Weekend was brined salmon. All came out excellent.