The Traeger Woodridge Pro smokes brisket and pulled pork low and slow with Super Smoke Mode, then turns up to 260°C (500°F) for burgers, wings and pizza, across 6,258 sq cm of cooking space.
It runs on wood pellets and grills, smokes, bakes, roasts and braises on one grill. Set the temperature and the grill holds it while the food cooks, from a quick weeknight dinner to a slow Saturday cook; the lower the setting, the more smoke flavour comes through. Two tiers of enamelled steel grates take six chickens, eight racks of ribs or eight pork shoulders at once.
The FreeFlow firepot and Super Smoke Mode keep fresh smoke flowing over the food. The full-colour digital controller reads the temperature with an RTD sensor for extra accuracy, and WiFIRE lets you set and check the grill from your phone in the Traeger App, which also shows the pellet level from the built-in sensor. Keep Warm Mode holds food ready for guests, and grease and ash collect together in the EZ-Clean Grease & Ash Keg.
The Woodridge Pro comes with a wired meat probe and also works with Bluetooth meat thermometers. A folding side shelf gives room to prep and plate, and the 11kg pellet hopper has a clean-out for switching flavours. Built-in hooks hold the grates while cleaning, and the P.A.L. Pop-And-Lock rail and ModiFIRE accessories add shelves, trays and griddles.
