Traeger Grills Pro 22 Wood Pellet Grill & Smoker, Electric Pellet Smoker Grill Combo, 6-in-1 BBQ Versatility, 572 sq. in. Grilling Capacity, Meat Probe, 450 Degree Max Temperature, 18LB Hopper, Bronze

A straightforward pellet grill that prioritizes consistency over flash

The Pro 22 has been my weekend workhorse for the better part of a season, and it’s the rare outdoor cooker that asks very little while delivering reliable results. It doesn’t have Wi‑Fi, a phone app, or a turbocharged sear mode. What it does have is a sturdy build, a controller that holds temperature better than most entry- or mid-tier pellet units, and a layout that makes long cooks as painless as weeknight burgers.

Setup and build quality

Out of the box, the Pro 22 feels solid. The powder‑coated barrel and bronze lid shrug off fingerprints and drizzle, and the sawhorse-style chassis with big wheels inspires confidence when you’re rolling it across pavers or damp grass. It’s heavy enough that two people are safer for lifting the barrel onto the frame, but I assembled mine solo in about 30–40 minutes by staging components and following the pictorial instructions closely.

The porcelain‑coated grates resist sticking and clean up with a scraper and a hot burn. Welds are tidy, the lid seals evenly, and the hopper lid sits flush with just enough tension. The only notable give is in the side lift bar, which flexes a touch under load but hasn’t affected stability. Overall, it feels purpose-built rather than precious—exactly what I want in a grill that lives outside.

Capacity and layout

With 572 square inches of cooking surface, the Pro 22 hits a sweet spot for most households and small gatherings. In practical terms, I’ve done:

• Four pork butts at once (tight but manageable)
• Five racks of baby backs using a rib rack
• Four spatchcocked chickens across the grate
• A mixed platter of wings, sausage, and vegetables for a dozen people

The front shelf is notably absent out of the box; I added an accessory shelf later, which dramatically improved my workflow for wrapping meats and staging trays. I’d call that upgrade optional but highly convenient.

Temperature control and performance

The digital controller runs from 180 to 450°F and has held within about 10–15°F for me in mild weather, occasionally drifting more when winds kick up. From cold start, it hits 225°F in roughly 10 minutes and 450°F in about 20. Once the firepot is established, recovery after lid-open moments is quick.

What stands out is the “set it and carry on” nature. I can hold 225–250°F for hours without babysitting, and smoke production is consistent at lower settings. Pellet consumption has averaged around 0.6–0.8 lb/hour at 225°F in 60–70°F ambient conditions and roughly 1.5 lb/hour near max temp. The 18‑pound hopper comfortably handles an overnight pork shoulder, and the clean‑out door makes flavor swaps or end‑of‑season storage easier than scooping by hand.

A couple of notes from actual use:

• On my first startup, the unit threw a brief ignition error—likely auger priming and fresh pellet quirks. A restart after clearing the firepot solved it, and it hasn’t recurred.
• Cold and windy days will tax any pellet grill. A windbreak or insulated blanket helps the Pro 22 maintain tighter control and reduces pellet burn.

Flavor and versatility

At heart, pellet grills trade some smoke intensity for ease and consistency. Within that balance, the Pro 22 leans toward clean, predictable smoke. Ribs at 225°F for 3–4 hours with a gentle spritz took well to hickory and cherry pellets, yielding a rosy bark and a tug‑off-the-bone texture without much fuss. Brisket came out with a respectable smoke ring and gentle bark; it won’t match a stick burner’s deep, resinous smoke profile, but it’s reliably tasty.

Where it shines:

• Low-and-slow classics: pork shoulders, ribs, brisket
• Poultry: whole chickens, spatchcocked birds, and wings finish juicy with crisp skin when stepped up to 350–375°F for the last stretch
• Fish: salmon fillets at 180–200°F pick up clean smoke without drying out
• Baking and sides: cornbread, mac and cheese, and roasted vegetables benefit from mild wood notes and steady heat

Where it’s merely fine:

• Steaks and chops at top temperature. With a 450°F ceiling, you can get a decent browning on thinner cuts, but you won’t achieve the cracking sear or heavy crosshatch of a high-output gas grill or charcoal chimney. I often reverse-sear—smoke to temp on the Pro 22, then finish in a cast iron skillet or on a screaming‑hot griddle. The result is excellent, but it requires a second heat source.

Controls and the built-in probe

The control panel is simple: a dial, a display, and a port for the included meat probe. I cross-checked the probe against a calibrated instant‑read thermometer and found it to be within 3–5°F in the typical cooking range—accurate enough for most cooks, though I still rely on my instant‑read for final doneness checks.

No Wi‑Fi or app integration means you won’t monitor temps from the grocery store, but there’s also nothing to update, pair, or troubleshoot. I appreciate the analog simplicity: turn, set, confirm, cook.

Cleaning and maintenance

Pellet grills are cleaner than charcoal but not maintenance-free. My routine:

• After each long cook: empty the grease bucket, pull foil off the drip tray (liners are handy), and run the grill on high for 10–15 minutes to bake off residue on the grates.
• Every 3–4 cooks: shop‑vac the firepot and the bottom of the barrel to remove ash, which helps prevent ignition hiccups.
• Every few months: clean the chimney cap and inspect the hot rod and fan area for buildup.

The clean‑out door on the hopper is a small but meaningful advantage, especially if you store pellets indoors to avoid humidity. Keep pellets dry—moisture is the enemy of consistent feed and clean combustion.

Reliability and serviceability

So far, I’ve had no component failures. Pellet grills do have wear items (hot rods and induction fans are common replacements across brands), and the Pro 22 is user‑serviceable with basic tools if something does go. One design note: always use the proper shutdown cycle to let the fan clear the firepot; killing power mid‑cook can lead to smoldering pellets and a messy restart next time.

The manual that shipped with my unit lagged behind the current startup procedure posted online. If you’re new to pellet grills, it’s worth checking the manufacturer’s site for the latest priming and startup steps—small changes that improve reliability.

Everyday usability

Day to day, the Pro 22 fits the rhythm of backyard cooking. It’s stable on its wheels, the barrel height is comfortable for basting and rotating racks, and the lid balances without thunking. Noise levels are low; you’ll hear a gentle fan and auger hum. It doesn’t hog patio space, yet it’s big enough to batch-cook proteins for the week.

I do wish the base package included a front shelf and a second probe port. Those would elevate the ergonomics and utility. Even so, the core experience—predictable heat and easy smoke—is intact without extras.

The tradeoffs

• Strengths:

  • Consistent temperature control from 180–450°F
  • 572 sq. in. capacity suits families and small gatherings
  • Solid build with easy mobility and a stable stance
  • Simple controls and a reliable built‑in meat probe
  • Hopper clean‑out and straightforward maintenance

• Limitations:

  • 450°F cap limits direct searing performance
  • No Wi‑Fi or remote monitoring
  • Accessory shelf and liners are additional purchases
  • Sensitive to wind and cold without a cover or blanket (common to pellet grills)

Verdict and recommendation

I recommend the Pro 22 for cooks who want dependable, wood‑fired flavor without the hassle of managing a live fire. It’s a balanced, thoughtfully built pellet grill that emphasizes stability and ease over gadgetry. If your cooking leans toward ribs, pork shoulders, whole chickens, salmon, and the occasional pan of cornbread, you’ll appreciate how little attention this grill demands and how consistent the results are.

If you prioritize high‑heat searing or crave app‑based control, this isn’t your grill. Pairing it with a cast iron skillet, a griddle, or a small charcoal kettle covers the searing gap at modest cost, and many will prefer the simplicity of the Pro 22’s interface over cloud features anyway.

In short: as a primary smoker-grill for everyday cooking and weekend projects, the Pro 22 earns its spot on the patio. It trades a bit of sizzle for a lot of certainty—and for most cooks, that’s a smart trade.