Traeger Ironwood vs Woodridge: Which Pellet Grill? (2026)

Updated 2026-11-10 Researched, not tested in person

Quick answer

The Woodridge is the better buy for most people: it brings the WiFIRE app and 6-in-1 cooking to a lower price tier, with 860 square inches that is plenty for family cooks. Choose the Ironwood 885 if you want the larger grate, the D2 controller and double-wall insulation for cooking in cold weather or for crowds.

Best for big cooks and cold weather

Traeger Ironwood 885

Under $2,000

Check price on Amazon

Best value

Traeger Woodridge 860

Under $1,000

Check price on Amazon

At a glance

	Traeger Ironwood 885	Traeger Woodridge 860
Cooking area	885 sq in, two tiers	860 sq in
Capacity (per Traeger)	10 chickens, 7 rib racks or 9 pork butts	6 chickens, 8 rib racks or 6 pork butts
Temperature range	165 to 500F	180 to 500F
Controller and app	D2 controller, WiFIRE app	WiFIRE app
Insulation	Double-wall insulation	Standard
Cleanup	Standard	EZ-Clean grease and ash keg
Best for	Crowds, winter cooking	Everyday family cooking

The table compares the Traeger Ironwood 885 and the Woodridge 860 on cooking area, capacity, temperature range, controller, insulation and cleanup; the two are close in grate area, and the Ironwood adds insulation and a wider low-end range while the Woodridge adds the EZ-Clean keg at a lower price. Details are from the Amazon listings.

Pick the Traeger Ironwood 885 if…

You cook for crowds, smoke in cold weather, or want the extra low-temperature range and double-wall insulation that help hold temperature. It suits a pitmaster who runs the grill hard.

Check Traeger Ironwood 885 on Amazon

Pick the Traeger Woodridge 860 if…

You want Traeger's pellet convenience and app control at a lower price, you value easy ash and grease cleanup, and 860 square inches is enough for your typical cook.

Check Traeger Woodridge 860 on Amazon

Who should skip both

Skip both if you want the lowest-cost way into pellet cooking (an entry-level pellet grill such as a Z Grills costs far less) or if you want a heavy offset smoker flavor, where a charcoal or stick burner is the better route.

Comparison researched from published manufacturer specifications, retailer listings and owner reviews. We have not tested these products side by side. Confirm current specifications and prices before buying. As an Amazon Associate we earn from qualifying purchases, at no extra cost to you.

Frequently asked questions

What is the difference between the Traeger Ironwood and Woodridge?

The Ironwood 885 has a slightly larger grate, a D2 controller and double-wall insulation, while the Woodridge 860 costs less and adds an EZ-Clean grease and ash keg. Both use WiFIRE app control and reach 500F.

Is the Ironwood worth the extra money?

If you cook in cold weather or for large groups, the insulation and capacity can be worth it. For regular family cooking, the Woodridge delivers most of the experience for less.

Do both use the same pellets?

Yes. Both burn standard wood pellets, and Traeger recommends its own pellets for best results, though other quality hardwood pellets also work.

Can I cook a brisket on either?

Yes. Both can smoke a full packer brisket, and the Ironwood's larger grate gives more room if you want to cook a brisket with a second item.

How we choose gear: we compare published manufacturer specifications, capacity and temperature ranges, materials, warranty terms and verified owner reviews. We do not test gear in person and we do not publish hands-on claims we cannot support.

Cook times and temperatures are researched guidance, not a food-safety authority. Every figure on this page is an estimate: smokers, ambient weather, humidity and the individual cut all move it. Food is safe when a calibrated instant-read thermometer says so, never when a clock or a chart does. Keep food out of the 40°F to 140°F danger zone, observe the 4 hour rule, and follow current USDA safe minimum internal temperatures. If you are cooking for anyone pregnant, very young, elderly or immunocompromised, cook to the USDA minimums rather than to a preference-based doneness temperature.