Traeger Ironwood 650 Wood Pellet Grill Review
Traeger Ironwood 650 Wood Pellet Grill
The Ironwood line is an upgrade from Traeger’s Pro series and like most grills from the company, it comes in two sizes which include the 650 and 885 models.
The model numbers basically correspond to the cooking area with the Iron 650 offering a cooking space of 650 square inches and the Ironwood 885 offering 885 square inches. Other than the size and the cooking space, there’s not much difference between the two models. They are exactly the same in terms of features and design.
We tested the Pro 575 and shared our findings herein, and today we’re going to share our view about the Ironwood 650 model having used and tested it for more than a month. Unlike the Pro series models, the Ironwood 650 is a mid-level electric pellet grill and it comes at a slightly higher price – sits between the more affordable Pro Series and the higher-priced Timberline.
The unit comes with several amazing upgrades from the Pro series which include a super smoke mode and TRU convection system (with DownDraft Exhaust system) which allows you to quickly and significantly increase smoke for a deep woody flavor.
Other notable upgrades include a larger hopper (20 pounds), low pellet sensor, higher top temperature (500°F/260°C), double sidewall insulation, and gasket-lined lid. The four legs of the grill have wheels too, unlike the Pro Series which has only two wheels placed on the rear legs.
All the remaining features are similar to those of the Pro series including the digital controls, Traeger’s WiFIRE function, and the D2 Direct Drive. The performance of the unit was pretty impressive and the foods came out perfectly cooked through and had a strong smoky flavor. We also found the unit to be sturdy and durable.
Some of the drawbacks were the fact that it’s heavy and challenging to keep clean. Setting the WiFIRE and keeping it connected was equally a bit of pain – it’s the same issue we had with the Pro 575 model. Below is our full review which covers more about this Traeger grill, so check it out to learn more.
When you first lay eyes on the Ironwood 650, you can mistake it for Traeger’s Timberline grill. They are much similar design-wise compared to the Pro series and previous models.
It has the same black pill-shaped grilling chamber with a black lid and large firebox on its rear end, same stainless steel lid handle, and stainless steel shelf on its left side. The only thing missing is the shallow front ledge (front-facing stainless steel shelf) which is present on the Timberline model.
The unit is supported by four tubular sawhorse legs with wheels and features an open cart below. There’s no chimney like in the Pro series – it basically looks like a mid-size gas grill.
In terms of size, it’s a little smaller than the Traeger Pro models but still large enough (46 x 27 x 48) to take up considerable space in the backyard. Weight-wise, it’s heavier than its predecessors (the Pro 575 and Pro 780). It weighs 148 pounds (67 Kgs) – lifting it takes two people. Once we positioned it where we wanted, we didn’t even think about lifting or moving it again.
However, moving it isn’t actually challenging like it was with the Pro 575 model and this is because of the wheels (two large wheels on rear legs and two locking casters on the front legs). You can wheel it comfortably from place to place – no lifting of the front end like in the Pro 575.
Generally, in terms of looks, the Pro 650 does look nice with the overall black color finishing of the cooking chamber, firebox, and legs which contrast well with the stainless steel handle and side shelf. It’s not the sexiest looking grill but it’s presentable and easily movable which is what we mainly liked more in its design.
We did appreciate how robust the Ironwood 650 is with regards to the overall build. The cooking chamber, firebox, and the sawhorse chassis and legs are all made of thick heavy-duty stainless steel. They are strong and very sturdy including the handle on the lid and the side shelf.
The whole unit is really solid and durable, plus the casters have a locking mechanism that works fine. Once you lock them in place to secure the grill they do stay put – the grill doesn’t move around when using it even on a surface that’s not leveled or in windy conditions.
Moreover, unlike the Pro Series, the Ironwood 650 features double side-wall insulation which not only enhances its durability but also helps provide better heat retention.
The unit equally features the same coated steel grates and heavy-duty D2 auger we saw in the Pro 575 model. However, although the rear legs are thick, the diameter of the two locking casters is quite small – it could be a bit of a problem when wheeling or moving the unit across a deck with widely spaced/uneven deck boards or across a cobblestone patio.
Overall, the Ironwood 650 is a robust unit that can withstand years of abuse. The black powder-coated paint that covers the entire body (except the handle and the side panel) is durable too. It’s not likely to peel off easily and we couldn’t either find any information/complain that it does over time.
Our Ironwood 650 was delivered via FedEx Freight and it arrived in a large cardboard box on a pallet. Once you remove the different components, the box turns inside out to become one of the coolest children’s cabins/playhouses, a nice touch that kids would appreciate if you have one.
The box includes assembly instructions that are detailed and easy to read, and the parts are color-coded and the tools well-labeled. All the hardware necessary to complete the assembly is provided which makes the process relatively simple.
The major components such as the barrel, controller, and hopper, all come assembled in the box. The setup process basically involves attaching the legs to the bottom part of the cooking chamber, the supporting brackets between the legs, and the handle for the lid.
Once you get that done and stand up the grill, the remaining part is installing the grease drain pan and putting the grill grates in place.
As mentioned earlier, a stainless steel side shelf is included with this Ironwood 650 model and it’s installed at the front side of the cooking chamber. It features three hooks on the front where you can hang your grilling utensils. Besides that, on the left side of the grill, there are several other screws where you can install a front shelf (which can cost you an extra $60).
An internal probe is also provided and it connects through a 3.5mm jack that’s located on the D2 controller (on the front left) and then via a rubber grommet right into the inside of the unit.
Unlike the Traeger’s Pro series and other previous models, there’s no smoke stack in the Ironwood 650 for exhaust – the exhaust is forced out the upper back of the barrel, then down towards the ground.
It basically took us less than an hour to put the whole unit together. The box recommends two people for the setup just like the Pro 575 and you’ll indeed require another pair of hands, especially when it comes to carrying the box and turning the grill upright. It’s difficult to set up alone since it’s heavy and round – there’s no easy way to pick it up when the lid opens, plus there are no handles.
Same as the Pro 575, this is an electric pellet grill, so it needs AC power meaning it has to be placed near a power outlet. We found the plug that’s provided with the grill a little short which you might want to keep in mind because you may have to get an extension cord.
The other things that you get along with the grill are a grease bucket (with several extra bucket liners) and bags of apple and hickory pellets. Traeger has equally included a grill cover and it’s made of thick material with thick rubber lining to help protect the grill in case you’ll not be leaving it outside under a cover. The grill cover does fit snugly.
Having tested and used the Traeger Pro 575, we didn’t have much difficulty when it comes to operating the Ironwood 650 since the controls are almost similar.
It has an onboard digital controller (D2 drive controller) and it’s also equipped with Traeger’s WiFIRE functionality which allows you to control the grill using Traegers mobile app (for iOS and Android). The unit is also compatible with Alexa, so you can control it by voice just like other integrated smart home appliances.
The control panel is placed on the front of the hopper and it’s an upgrade from the Pro 575 control panel as it has additional buttons and features. It comes with a 3 x 2 inches LCD screen with a backlit on/off button and a dial for selecting items, setting the cooking temperature, and navigating the menus.
The LCD screen displays the set temperature as well as the current cooking chamber temperature, and all the menu choices for configuring and setting the grill. There are five other function buttons beside the backlit on/off button and the dial. They include Ignite, Menu, Keep Warm, Super Smoke, and Timer.
These buttons are not present on Pro 575 or the other previous models. It’s an upgrade that made the Ironwood 650 easier to control manually when having problems with WiFIRE connection. Super Smoke is the only new additional function/button and it’s meant to increase the amount of smoke released into the cooking chamber.
That said though, the screen display is far from digital just like in the older Traeger models since it displays a dotted, analog font similar to an old dot-matrix printer. It was a bit hard to read sometimes, especially after it sat in direct sunlight for hours.
The WiFIRE Controller
Like the Pro series, this model is equipped with Traeger’s WiFIRE technology – you can monitor and control the grill and most of the functions via the company’s app by connecting the grill to your home WiFi and the app.
It’s an incredibly useful feature as we mentioned in the Pro 575 review, especially for very long cooks such as smoking ribs or brisket. You don’t have to sit there and physically keep an eye on the cooking process like in charcoal and some gas grills. You can do it through your phone as the grill itself automatically controls the temperature, amount of smoke, and all other details once it’s set. You can also tune some of the settings yourself via the app.
You can lower and raise the target temperature, manage how much smoke is generated, activate the Super Smoke function, turn on Keep Warm mode, set a timer or sauce timer, feed in the pellets, and turn the grill off.
You can equally monitor the temperature of the meat and the level of the pellets inside the hopper right from the app. One thing though you can’t do with the app as we saw in the Pro 575 is turn on the grill – you have to do it on the machine by pressing the ignite button to light it.
The app offers a ton of recipes and grilling tips complete with pictures. It’s just the same thing as that of the Pro 575 but it’s been upgraded with additional features like the Super Smoke function.
Once you find the recipe you want, you just send it to the grill, and the grill will automatically set the temperature, turn on the timer, set the probe to the target temperature, and begin the cooking process. There’s no turning any dials on the control panel on the grill provided it’s turned on already. You just lift the lid and then insert the meat.
The unit is compatible with Alexa technology, so you can also use voice commands to control it although we didn’t use it during our tests to confirm if it works fine. We did, however, have problems with connecting the grill to our home Wi-Fi network just like when with the Traeger Pro 575 model.
The unit uses the same 2.4 GHz Wi-Fi signal, so we had to separate our router’s 2.4GHz and 5GHz signals to establish a connection. It took a few trials and even afterward, it still won’t stay connected. You may need a Wi-Fi extender if where you plan to place this grill in your backyard is far from the router.
Receiving app notifications was at times a bit of a pain too. We didn’t receive any cooking alerts sometimes during some cooking sessions like when the timer goes off or when the probe gets to the desired temperature which is pretty important.
We checked several Traeger forums and found out that we were not the only one that had experienced this issue. We uninstalled and reinstalled the app, then turned on push notifications. From there, we got the alerts as we expected.
Another glitch some users pointed out is that the unit tends to shut off randomly for no reason after using it for a few months. We didn’t have a similar experience in our tests though and it seems not to be a widespread problem although you want to keep it in mind.
The Ironwood 650 performed well during our tests. Our favorite thing was its speed. It heats up and responds to temperature changes quickly. Part of its D2 drive system is a tool known as the Turbo Temp which together with the multi-speed fan bring the grills cooking chamber to its target temperature faster, and the drive system further helps the unit to recover from the temperature changes, especially when opening the lid to spray, sauce or mop.
We observed how long it took to ignite and finally come to a temperature(sometimes with a clean grill and new pellets, and others after using the grill once).
We set the initial temperature to 225°F and it averaged around 7 minutes to preheat to reach the low temperature. We again set the initial temperature to a maximum of 500°F and it took about 19 minutes for it to reach its highest temperature. Generally, the preheat time averaged around 10 minutes to reach the low temperatures and around 25 minutes to get to the highest temperature.
We thought the performance would be a bit poor on a cold, winter day, however, that wasn’t really the case. We were impressed by the quick turnaround. The unit comes with a “cold-weather startup” feature, so when you set it to 400 or 200°F, it heats up pretty quickly to that temperature.
The D2 direct drive temperature recovery also does work well as the unit often got back to temperature notably faster when we opened the lid to inspect things or sauce the meat we were cooking. It was equally quite responsive when increasing or lowering the temperature – it reached the new increased or lowered temperature in about 5 minutes. So overall, the heating time and recovery were consistently quick during our tests.
The other impressive thing we noted was that the unit holds the temperature during cooking pretty well. It was just within a few degrees from the set temperature throughout.
We used a separate ambient temperature probe to check the actual temperature inside the grill and compare it with the one displayed on the control panel. We didn’t expect to see much fluctuation from the set temperature just like in the Traeger 575 model and it was indeed so.
The temperature inside the grill rarely varied more than 10°F which is essential when smoking something such as a brisket that usually relies on low temperatures in order to break down the tough muscle fibers.
The heat distribution in the cooking chamber (front and back end) was uniform too for the most part. Traeger made a slight change in the unit by incorporating a Downdraft Exhaust system in the cooking chamber and variable speed convection fans in the firepot.
This combination does a nice job of uniformly distributing the heat and smoke throughout the chamber which helps to keep the cooking temperature consistent. The fan feeds consistent airflow to the firepot, so the heated air and smoke get circulated properly around the chamber and the food.
The unit does also retain heat exceptionally well thanks to the interior’s double-side stainless steel wall insulation and the gasket-lined lid. The layer of air within the walls acts as insulation hence reduces the severity of temperature fluctuations.
It’s an upgrade from the design of previous models which only had a single wall – it allows the unit to heat up fast and retain the heat so well such that you are able to grill almost throughout the year, even in cold temperatures.
In general, we were really pleased with the performance of the Ironwood 650, especially the fact that it heats up faster and does a good job of retaining the heat and keeping it consistent, often within the desired temperature. There were also no flare-ups and grease fires just like in the Pro 575 model due to the indirect heating and the metal tray.
The temperature range is 165 to 500°F, set in 5°F increment. The maximum temperature cap of 500°F is an improvement from the 450°F of the Pro 575 and it’s not far off from that of mid-level gas grills which are often capped at 550°F, so you can use it for much more than just smoking and grilling.
Over the course of several weeks of testing, we cooked different kinds of meats and vegetables on the Ironwood 650 using different methods and temperatures, and almost everything we threw at it came out with consistent results each time.
We used it for all kinds of cooking including grilling, smoking, barbecuing, roasting, and searing. Below are more details about the results we got.
In our first test, we made some smoked peppered beef jerky. We used the Traeger app’s search feature to get the recipe. It sets the temperature to 180°F with the Super Smoke mode enabled and sets a 4-hour timer. We had marinated the beef for 20 hours (overnight in the fridge) – we used a marinade with curing salt, beer, lots of pepper, and other ingredients.
We placed the strips of meat on the grill once we got an alert that the desired temperature had been reached and smoked them for the 4-hours.
We removed the strips when the timer expired and let them cool a bit. The end result was peppery smoked jerky cooked almost to perfection. It was every bit tender and tastier than the store-bought jerky we’ve tried. The pics don’t really do it justice.
In our experience with the Pro 575 grill, the Traeger performs exceptionally well with regard to slow-cooking foods such as ribs and brisket. The Ironwood 650 didn’t disappoint either when we tested its low and slow cooking prowess.
We first tried to smoke a brisket using the brisket recipe on the Traeger app which provides complete beginning-to-end steps to guide you through the whole process. We wanted to test the grill’s ability to cook at low smoking temperatures and how it handles tough cuts of meat that are packed with intramuscular fat and connective tissues.
We set the grill to 250°F and then added a whole packer brisket (trimmed to have about a ¼-inch fat cap). We cooked it for about 6 hours until its internal temperature reached 165°F on the Traeger probe. We then wrapped it tightly in an aluminum foil, changed the temperature to 225°F, and then returned it to the grill where it cooked until it reached 202°F, which took an additional 5 hours.
The brisket turned out juicy and tender. The meat wasn’t chewy and tough, which is the case when cooked too quickly. It had a great smoke ring, actually one of the craziest we’ve seen – it was so sharply defined like it had been hand-painted on the line.
The second time, we again used a Traeger recipe to cook a smoked pulled pork dish. We loaded the recipe from the app and prepped the pork shoulder using a brown sugar-based rub. The recipe preset the temperature to 250°F.
We inserted the Traeger probe and then set the alert to 160°F. After 3½ hours, we removed the pork and put it on a baking sheet consisting of four sheets of tin foil that we used to create a “boat” in which we wrapped the meat.
We opened the top of our make-shift boat, added several cups of apple cider and then resealed it, and placed the meat back in the grill to cook for another 4 hours until the internal temperature was 204°F.
After resting for almost an hour, we pulled the meat out and what we got was a huge piece of delicious pork – it was incredibly juicy and tender just like the brisket.
Next up was roasted chicken and once more we pulled a simple recipe from the Traeger database. We followed the instructions to soak the bird in brine for 4 hours or so and then rub it down with a paste of thyme, butter, sage, salt, and pepper all mixed up together. We put the chicken in the grill, stuck the probe, and set the target temperature to 165°F.
After about an hour the chicken was done. The skin was crispy golden brown while the meat was moist, tender, and slightly smoky. It was cooked evenly despite being in there for just an hour. With charcoal and gas grill, you have to deal with constant flame flare-ups that end up overcooking and charring some parts of the meat. The chickens as well as foods like fish and pork chops come out almost perfectly cooked on the Ironwood 650.
Ribs also came out perfect every time. Cooking them on the Traeger was a total game-changer because we’ve tested several grills and in most of them we at least had one ruined rack of ribs.
Over the few weeks we tested it, we smoked like 4 racks of ribs and a couple of split chickens, and they all came out fine – the chicken even better (the skin was often crisp like a potato chip).
We smoked other foods like asparagus, potatoes, and even a large bowl of nuts. The asparagus turned out incredibly tender and the nuts were quite glorious – infused with the aroma of cherry wood. The potatoes didn’t turn out well at first (we undercooked them) but the second time we smoked them they were fine.
The Ironwood 650 maxes out at around 500°F. It’s not really the ideal option for making nice seared steaks or other foods that need some char. That’s one area it falls short just like the Pro 575 model and the other Traeger’s previous models.
We did rib-eye steaks at the 500°F maximum temperature and they didn’t turn out as we expected – they were not charred on the outside properly and we wanted the meat rare in the middle, which also didn’t turn out well. To achieve that you require a grill that heats up to at least 700°F and that’s mostly gas grills (can reach 800°F) and charcoal grills (that can reach 1000°F). The 500°F of the Traeger Ironwood 650 just isn’t sufficiently hot to get the job done.
However, we tried a reverse sear on a steak where we set the grill to 225°F and then allow the steak to smoke until the internal temperature was 125°F. Once we got an alert from the probe that the target temperature was reached, we cranked up the temperature and let the exterior part of the steak broil for less than an hour.
What we got was really well-done rib eye steak. The texture was almost brisket-like in tenderness – the meat came out with only a slight touch of the teeth and had a deeply smoky flavor despite being on the grill for about an hour.
In other words, you can do some searing with this grill and get good results but only if you do reverse searing – smoke the steak for about an hour at a slightly low temperature and then crank up the heat to maximum (500°F) to sear it.
You would get a decently seared steak but without the grill marks you see when using charcoal or gas grills because the drip pan plate does prevent direct searing and formation of grill marks.
Generally, if you want to make a properly seared steak that’s well charred on the exterior and rare inside, the Traeger isn’t for you. It’s great for basically everything else. You get nearly perfectly cooked food both at high and low temperatures.
Our brisket, pork shoulder, ribs, and beef jerky were tender and juicy. The chickens too tuned out pretty well – crispy on the outside and tender and juicy on the inside. Our pulled pork came out tender and shreddable. We generally got great food most of the time.
Deep Smoky Flavor
Pellet smokers are known for not producing enough smoke flavor and this has been one of the biggest complaints for years. It’s something we’ve also experienced in our tests, even with Traeger’s Pro 575 model. It only infused a mild smoky flavor on the meat.
One of the reasons for this was because the wood pellets only released smokey flames for a short while at first but afterward they burn so clean such that they hardly produce much smoke. Besides that, the little smoke they managed to produce would quickly rise with the heat and then get vented out the top smoke stack/chimney.
Traeger took a two-fold approach to tackle this problem in their Ironwood 650 model. They’ve eliminated the smoke stack and also added the Super Smoke mode into the controller.
Instead of the smoke stack, the Ironwood 650 grill features a series of downdraft smoke vents mounted in the back and close to the grate. This was the biggest difference to us because it eliminates the classic smoke-stack look.
Moreover, the entire smoke generated channel to the back of the grill instead – it still rises with the heat, but it’s, however, pulled down and across the whole meat before it’s vent out to the atmosphere.
It’s a design that provides better convection cooking (almost 10% faster cooking times) and also forces more smoke around the food thereby creating more flavor and better smoke rings than what you get with grills that have the smoke stack vent configuration like Traeger’s Pro series.
Pressing the Super Smoke button also enhances the smoke flavor even further. It causes the grill to produce more thin blue smoke into the chamber which results in a deep woody flavor, unlike other pellet grills that tend to blow billowing white smoke when they’re in the “Smoke” mode.
However, the Ironwood 650 Super Smoke feature only works well at low cooking temperatures of between 165 and 225°F. Less smoke is produced when used at higher temperatures because the firepot focuses more on creating heat.
Last but not least, the grease tray beneath the grates also vaporizes some of the dripping which imparts even a much stronger smoky flavor to the meat you’re cooking. So, there’s basically optimal smoke production within the grill chamber. The wood-fired flavor is deep, not mild like that of meats we cooked on the Pro 575. The smoke ring is also clearly outlined.
As we mentioned at the start of this post, the Ironwood line comes in two sizes like most other Traeger’s grills – the Iron 650 model and the 885 model. The obvious difference between them is the cooking area. You get a total cooking space of 650 sq. in. with the Ironwood 650 model and 885 sq. in. of space with the Ironwood 885, making it the largest between the two.
The 650 sq. in. space of the Ironwood 650 model is not small even so, because the Pro Series offers roughly 575 sq. in. between its main and top grates. It’s large enough to accommodate sufficient food for a small to medium-sized family, probably a family of 4 to 6 people.
You get 418 sq. in. on the main grate and about 230 sq. in. on the top grate, so you have enough space to cook around 25 burger patties or 8 chickens or 5 racks of ribs at once. There’s enough room on the main grate to even cook an average size brisket.
You can also remove the top grate in case you are cooking something taller such as a beer-can chicken or a turkey – it can easily fit with just a quick adjustment. You can as well move the main grate higher when dealing with more delicate food.
Traeger even included a side shelf like that on their Timberline grills. It’s small with regards to shelves and it doesn’t feature the shallow front ledge found on those Timberline grills but we appreciated it being there because we at least had somewhere to rest a pan/tray and some ingredients when prepping the food. It has hooks where you can hang the pans.
Both of the Traeger grills we’ve tested need a bit more maintenance in comparison to a gas grill, but it’s a slightly less painless process. There’s a grease/drip tray under the lower grate that catches and feeds the drippings into an unsightly grease bucket (which hangs off the front-side of the grill) – you have to empty and rinse the tray regularly, and also change out the liner to ensure a tight fit.
You also have to scrape the grates with a brush to remove any built-up grease. The layer of non-stick porcelain coating makes it easy to scrape off the grease using a nylon-bristle grill brush – you have to occasionally remove the grates though to wash them over the sink and perform a deeper cleaning in the firebox.
The Ironwood 650 seems to generate slightly more ash than its predecessors as well as the Timberline model. You’ll probably have to vacuum the firepot after about every 20 hours of use or after every second or third cook to get rid of the ash.
You have to remove the grates, drip tray, and other pieces that cover the firepot so as to vacuum out all the ash produced by the burning wood pellets, otherwise, the food can start tasting like charred dirt. You can do it quickly using a shop vacuum – we used it and it took us about 10 minutes to get rid of all the ash.
Finally, you’ll have to do occasional deep cleaning, inside and outside of the grill at least once a month, or often depending on use. There’s an auger clear-out feature in the menu system which is quite useful as it helps clear the pellets from the auger to prevent or resolve jams.
We liked the other small features that this Traeger grill offered, like having a light inside the pellet hopper that goes on once you open the lid. The hopper itself has a relatively larger capacity (20 pounds) than that of the Pro 575 (18 pounds) – it can accommodate long smoking sessions.
The D2 auger automatically adds the pellets you need based on the selected temperature. It has enough torque to drive the pellets through most internal jams – we didn’t experience any throughout our tests.
Another feature we appreciated is the sliding door placed on the back. It makes it easy to drain unused pellets or change out pellet flavors at any time. The only problem is that it’s positioned in a spot where it’s hard to place a bucket that can catch the pellets. We had to use a makeshift spout in order to redirect the pellets into a container.
In terms of fuel efficiency, the Ironwood 650 didn’t really perform well as we expected, or at least like the Pro 575. Traeger offers 20-pound pellet bags which they claim last 20 hours at low temperatures and 6 hours on high, but that wasn’t the case in our tests. The pellets didn’t last nearly that long. It took about 14 hours to go through the bag after smoking at 250°F, and over 5 hours at 500°F.
On the plus side though, the pellet hopper is fairly large which means fewer refills when doing long smoking sessions like a brisket cook which can take around 12 hours in total.
Furthermore, the Ironwood line comes with a built-in pellet sensor, so you get notified through the Traeger app when the hopper runs low on pellets.
Traeger recommends only using its pellets, not third-party pellets. They usually sell for $18.99 (20-pound bag) and you can get anything to suit your specific taste including apple, hickory, alder, cherry, maple, pecan, and mesquite.
Overall, we had nothing serious to complain about the Ironwood 650. If you are into smoking and grilling meat and want a grill capable of infusing a deep wood-fired flavor, this would be an ideal option.
It starts fairly quickly and heats up faster. Most importantly it cooks nearly all meats almost perfectly. They turn out tender and juicy with a deep smoky flavor and clearly defined smoke rings. The only thing it isn’t good at is searing meat at temperatures of over 500°F.
It’s equally a suitable option if you’re looking for a grill with enough space to cook food for a small or medium-sized family. If you frequently have guests over or have a large family, then you may want to consider the Ironwood 885 which offers a much bigger cooking space. The experience is pretty much the same on either one and both are covered by a 3-year warranty.