You've probably seen them. Those bronze-lidded barrels sitting on neighbor’s patios, puffing out thin blue smoke while everyone else is fumbling with charcoal chimneys or praying their propane tank isn't empty. It’s the Traeger Pro Series 22 pellet grill. For a long time, this was the grill that brought pellet smoking to the masses. But let’s be real for a second. The market is absolutely flooded now. You can’t walk into a hardware store without tripping over a dozen different brands claiming they’ve "perfected" the wood fire flavor.
Does the Pro 22 still hold up? Or is it just a legacy model hanging on by name recognition alone?
Honestly, it depends on what kind of cook you actually are. If you’re the type who needs a touchscreen, Wi-Fi connectivity to check your brisket from the grocery store, and built-in lighting, this isn't your grill. The Pro 22 is basically the "old school" version of new-school tech. It’s got the classic sawhorse chassis, the side-lift handle, and a controller that looks like it belongs on a 90s microwave. But there is a reason Traeger keeps making it. It works.
The Reality of the Digital Pro Controller
Let's talk about the brain of this beast. The Traeger Pro Series 22 pellet grill uses what they call the Digital Pro Controller with Advanced Grilling Logic. Marketing speak aside, what this actually means is that the grill keeps the internal temperature within a roughly 15-degree swing of your target.
In the world of high-end offsets or even Traeger's own Ironwood and Timberline series, a 15-degree variance might sound like a lot. It’s not. Most indoor ovens fluctuate more than that. The way it works is simple: an induction fan moves air through the system, and an auger feeds hardwood pellets into a fire pot. The "logic" part is just the grill realizing, "Hey, I’m getting a bit cool," and speeding up the pellet feed.
You’ve got two meat probes that plug directly into the faceplate. This is huge. It means you aren't lifting the lid every twenty minutes to poke the meat with a handheld thermometer. Every time you lift that lid, you’re losing heat and smoke. "If you're lookin', you ain't cookin'" is a cliché for a reason.
The temperature settings go up to 450 degrees Fahrenheit. Can you sear a steak at 450? Kinda. It’s more like a very hot bake. If you want those diamond-shaped, crusty sear marks you see in magazines, you’ll probably want to invest in some aftermarket GrillGrates or just accept that this machine is a smoker first and a grill second.
Why 572 Square Inches is Both Enough and Not Enough
Capacity is where people usually get confused. Traeger lists the Pro 22 as having 572 square inches of cooking space. Sounds massive, right?
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Well, that’s the total across two decks. The main rack is roughly 418 square inches, and the extra rack is 154. In real-world terms, you can fit four whole chickens, or five racks of ribs, or about 24 burgers.
- For a family of four? It’s perfect.
- For the guy who hosts the entire neighborhood for the Super Bowl? You’re going to be cramped.
I've seen people try to squeeze two full-sized briskets on here. It’s a tight fit. You have to be careful about airflow. If the meat is touching the sides of the barrel, you’re going to get uneven patches and "hot spots" where the metal is radiating more heat than the air itself.
The hopper capacity is 18 pounds. Most bags of pellets are 20 pounds. It is one of those mildly annoying things in life—you’ll always have two pounds of pellets left in the bag sitting in your garage. But 18 pounds is plenty for a long overnight smoke. If you’re doing a pork shoulder at 225 degrees, that hopper will last you 10 to 15 hours depending on the outside temperature.
The Build Quality: Sawhorse vs. Everything Else
There is a specific sturdiness to the Traeger Pro Series 22 pellet grill that the cheaper "entry-level" models from competitors often lack. The sawhorse chassis is wide. It doesn’t wobble when you’re scrubbing the grates.
The wheels are solid. They aren't those cheap plastic casters that snap off if you try to roll them over a pebble. These are all-terrain wheels. If you need to move your grill from the garage to the grass, you can actually do it without a team of three people helping you.
However, we need to talk about the "legs." Since it’s a sawhorse design, it doesn't have a bottom shelf. This might seem like a small gripe, but where do you put your tongs? Your spray bottle? Your extra pellets? You basically have to buy the folding front shelf accessory. Honestly, it’s a bit of a bummer that Traeger doesn't just include the front shelf as standard, because without it, the grill feels a bit incomplete.
The Maintenance Factor
If you buy this grill, you have to be ready for the vacuuming. This isn't a gas grill where you just burn off the grease and walk away.
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Ash happens.
Every 2-3 long cooks, you need to pull out the porcelain-coated grill grates, remove the heat baffle and the drip tray, and vacuum out the fire pot. If you don't, the ash builds up and can eventually extinguish the fire or, worse, cause a "backburn" into the hopper. It takes maybe five minutes, but it's a chore nonetheless.
The drip tray should be covered in heavy-duty aluminum foil. Traeger sells pre-cut liners, which are nice and convenient, but standard grocery store foil works just as well if you’re careful. It makes cleanup a breeze. Peel it off, toss it, and put a new layer down.
Understanding the Flavor Profile
There’s a common misconception that pellet grills produce the same heavy, punchy smoke flavor as an offset stick burner. They don't.
The Traeger Pro Series 22 pellet grill produces a much more subtle, "clean" smoke. This is because the fire is burning extremely efficiently. You aren't getting that thick, white, billowing smoke that makes your clothes smell like a campfire for three days. Instead, you get a light blue smoke that enhances the flavor of the meat without overpowering it.
If you’re coming from a gas grill, the difference will blow your mind. If you’re a die-hard wood-splitting purist, you might find it a bit "light."
You can mitigate this by using high-quality pellets. Avoid the brands that use "fillers" or oils for flavoring. Stick to 100% hardwood. Traeger's own pellets are consistent, but brands like Bear Mountain or Lumber Jack often get higher praise from the enthusiast community for their smoke density.
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Common Issues and How to Fix Them
No machine is perfect. The Pro 22 has a few quirks that might pop up after a season or two of heavy use.
- The "LEr" Error Code: This usually means the fire went out because the grill got too cold or the pellets stopped feeding. It often happens on windy days. The solution is usually just a good cleaning of the fire pot and making sure your pellets are dry.
- The "HEr" Error Code: This is the opposite—the grill is too hot. Usually, this is caused by a grease fire or too many pellets piling up in the pot.
- Rust on the Chimney: Since the chimney is exposed to the elements and high heat, the paint can occasionally flake. A quick hit with some high-heat spray paint usually fixes it right up.
The good news? Traeger’s customer service is actually pretty legendary. They have a massive library of "how-to" videos and their phone support is staffed by people who actually know how to use the grills. Parts are also incredibly easy to find. Since the Pro 22 is such a high-volume model, every BBQ shop and big-box retailer carries the replacement hot rods and fans.
Is It Right for You?
The Traeger Pro Series 22 pellet grill is the "Goldilocks" of the lineup. It’s not the cheapest (that’s the Tailgater or the older Junior models), and it’s certainly not the most expensive.
Buy this grill if:
- You want a reliable smoker that "just works" without a steep learning curve.
- You have a family of 3-5 people.
- You value a sturdy, stable build over high-tech gadgets like Wi-Fi.
- You’re tired of the flare-ups and uneven heat of gas grilling.
Skip this grill if:
- You absolutely must have app control (look at the Pro 575 instead).
- You want to sear steaks at 700 degrees.
- You need to cook for huge crowds every weekend.
- You live in an extremely cold climate where a double-walled insulated lid (like on the higher-end models) would be necessary to hold heat in the winter.
Actionable Steps for New Owners
If you decide to pull the trigger on a Pro 22, don't just throw a brisket on it the second you get it home. Follow these steps to ensure you don't ruin a $60 piece of meat:
- The Burn-In is Mandatory: Follow the manual's instructions for the initial seasoning. You need to run the grill at a high temp for about 45 minutes to burn off any manufacturing oils.
- Get the Folding Shelf: Just do it. You will regret not having it the first time you try to balance a tray of raw ribs while opening the lid.
- Invest in a Cover: The electronics on the Pro 22 are robust, but they aren't waterproof. A heavy-duty cover will add years to the life of the controller and the auger motor.
- Store Pellets Indoors: Humidity is the enemy of wood pellets. If they get damp, they swell up and can jam your auger. Keep them in a sealed plastic bucket in your garage or basement.
- The "Low and Slow" Rule: For the best smoke flavor, start your meat at the "Smoke" setting or 225 degrees for the first hour or two. The higher the temperature, the less smoke the grill produces because the fire is burning too hot and clean.
At the end of the day, the Traeger Pro Series 22 pellet grill remains a workhorse. It doesn't try to be a computer. It doesn't try to be a fancy outdoor kitchen centerpiece. It’s a tool for making better food. Whether you're doing a 12-hour pork butt or just some mid-week chicken thighs, it provides a consistency that's hard to beat at this price point. It’s the "classic" for a reason—it’s built to cook, and it does that job remarkably well.