You’ve seen them everywhere. Those distinct, barrel-shaped cookers puffing out thin blue smoke while some guy in a "Kiss the Cook" apron talks about "set it and forget it" convenience. Most of the time, he’s talking about a Traeger. Specifically, the pro series 22 pellet grill in bronze has become a sort of modern-day classic, despite the influx of high-tech, Wi-Fi-enabled monsters that cost as much as a used sedan.
It’s an interesting machine. Honestly, it’s basically the Toyota Camry of the BBQ world—reliable, predictable, and it gets the job done without a lot of unnecessary flair.
But there is a reason people still hunt for the bronze finish specifically. It has a look. It doesn't scream "industrial kitchen" like the black-on-black models. It feels a bit more rustic. It feels like backyard cooking should. But beyond the aesthetics, there’s a lot of nuance to how this thing actually performs when you’re staring down a twelve-pound brisket at 5:00 AM.
What Most People Get Wrong About the Pro Series 22 Pellet Grill in Bronze
If you spend five minutes on any BBQ forum, you’ll hear the same thing: "Pellet grills aren't real smokers."
That’s a bit of an elitist take. Sure, you aren't managing a stick-burn fire with oak logs and a shovel. But the pro series 22 pellet grill in bronze uses an auger system to feed compressed sawdust pellets into a fire pot. It’s real combustion. It’s real wood smoke. The misconception is that it’s "cheating." In reality, it’s just temperature management for people who actually want to hang out with their family instead of staring at a dampener for ten hours straight.
Another big mistake? Thinking the bronze finish is just a sticker. It’s a high-temperature powder coating designed to take a beating from the elements. However, I’ve seen people complain about "peeling" when they’ve actually just let grease and carbon buildup create a layer of "creosote" on the inside of the lid. That’s not the paint failing; that’s just a lack of a good scrub.
The size is another sticking point. People see "22" and think it's small. It isn't. You’ve got 572 square inches of cooking space. That’s roughly four chickens, five racks of ribs, or twenty-four burgers. Unless you’re catering a wedding, it’s usually more than enough.
The Mechanics of the Digital Pro Controller
The heart of this beast is the Digital Pro Controller. Unlike the older "Texas" style grills that used a simple "Low, Medium, High" dial, this one uses Advanced Grilling Logic. Basically, it has a dual-probe system. It checks the internal temperature of the grill and adjusts the pellet flow to keep it within a 15-degree variance of your target.
It’s not perfect.
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If it’s a windy day in November, that variance might widen. If you use cheap, dusty pellets, the auger might struggle. But for the average Saturday afternoon, it’s remarkably stable. You set it to 225°F, and it stays there.
Why the Bronze Finish Actually Matters (And Why It Doesn't)
Let's talk about that color. The pro series 22 pellet grill in bronze stands out in a sea of matte black. It has this metallic, earth-toned shimmer that hides dust and pollen much better than the black version. If you live in a place with a lot of oak trees or construction, you’ll appreciate not having to wipe down the lid every single day just to make it look decent.
But here is the catch.
The bronze lid is made of the same heavy-duty steel as the rest of the Pro line. It doesn't hold heat "better" because it's bronze. It doesn't cook faster. It’s a style choice. But in the world of outdoor living, style choices are what make a deck feel like a home.
Thermal Mass and Heat Retention
One thing expert smokers like Aaron Franklin often talk about is "thermal mass." The Pro 22 is solid, but it isn't an insulated tank like a Timberline or a high-end Yoder. Because the steel is a standard gauge, it can lose heat in the winter.
If you’re using your bronze smoker in sub-zero temps, you’re going to burn through pellets like crazy. I’ve seen people use welding blankets or the official Traeger insulation jackets to counteract this. It works. Just don't expect the bronze finish to look pretty if it's covered by a silver thermal blanket half the year.
The Real-World Learning Curve
You can’t just buy a pro series 22 pellet grill in bronze and expect competition-level ribs on day one. There is a learning curve, mostly involving air flow and pellet quality.
- Pellet Quality: Not all pellets are created equal. If you buy the cheap stuff from the big-box store, you’re getting fillers and oils. The Pro 22 thrives on high-quality hardwood pellets.
- The "Hot Spot": Every grill has one. On the Pro 22, the right side near the chimney tends to run a bit hotter than the left side near the hopper. Use this to your advantage. Put your thicker cuts where the heat is and your delicate veggies on the cooler side.
- Startup Procedure: Don't be the person who explodes their grill. You have to start it with the lid open. Wait for the smoke to clear and the fire to roar before you shut the lid and set your temp. If you trap those initial gases, you'll get a "poof" that'll scare the neighbor's dog.
I once knew a guy who ignored the startup instructions and ended up with a lid that looked like a popped can of biscuits. Follow the manual. It's there for a reason.
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Maintenance: The Part Nobody Wants to Do
If you want your bronze beauty to last a decade, you have to clean it. This is where most owners fail. They cook three briskets and a dozen pork shoulders and then wonder why the grill won't hit 450°F.
The fire pot gets full of ash.
Since there is no "ash cleanout" lever on this specific model—something the newer, more expensive versions have—you have to get in there. You have to take out the grates, pull out the drip tray, remove the heat baffle, and use a Shop-Vac. It’s a messy, twenty-minute job.
Do it every 2-3 bags of pellets. Honestly. Your fire will be cleaner, your temps will be more stable, and you won't risk a grease fire that ruins that beautiful bronze lid.
Dealing with the Auger
Occasionally, the auger might jam. This usually happens because the pellets got wet. If you leave your grill out in a rainstorm without a cover, the pellets in the hopper turn into sawdust "concrete." It’s a nightmare to fix. You’ll be taking the whole motor assembly apart with an Allen wrench while questioning your life choices.
Get a cover. A good one. It’s the best $60 you’ll ever spend.
Comparing the Pro 22 to the Newer Models
Traeger has released the Ironwood and the Timberline series since the Pro 22 hit the scene. They have Wi-Fi (WiFIRE), they have D2 Direct Drive motors, and they have "Super Smoke" modes.
Is the pro series 22 pellet grill in bronze obsolete?
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Not even close.
A lot of people actually prefer the Pro 22 because it’s simpler. There’s no software to update. There’s no app that loses connection to your home network in the middle of a cook. It’s an analog experience in a digital shell. The motor is a standard AC motor. It’s loud—it makes a "clunk-clunk" sound as it turns—but it’s a tank. If a part breaks, you can find a replacement at almost any hardware store or online for cheap. Try doing that with a proprietary touch-screen motherboard on a $2,000 unit.
Value Proposition
In terms of "meat per dollar," the Pro 22 is hard to beat. You’re getting the Traeger name, the warranty support (which is generally excellent), and a proven design.
Is it the most efficient? No.
Is it the smartest? No.
Does it make incredible food? Absolutely.
Surprising Ways to Use Your Bronze Smoker
Most people think "Low and Slow." But the Pro 22 can hit 450°F. While it’s not a "searing machine" like a charcoal chimney, it’s fantastic for things you wouldn't expect.
- Wood-Fired Pizza: Get a pizza stone. Crank the grill to its highest setting. The bronze lid reflects heat back down, creating a convection effect that mimics a brick oven.
- Reverse Seared Ribeyes: Smoke the steaks at 225°F until they hit an internal temp of 115°F. Take them off, crank the grill up (or use a cast iron skillet on the stove), and sear them for 60 seconds. The smoke flavor is subtle and perfect.
- Baked Goods: I’m serious. Smoke-kissed chocolate chip cookies or cornbread are life-changing. The temperature stability of the pellet system makes it better for baking than many indoor ovens.
One of the coolest things I’ve seen done on a Pro 22 was a smoked apple pie. The hints of hickory in the crust were something I still think about three years later.
Actionable Insights for New Owners
If you just picked up a pro series 22 pellet grill in bronze, or you're about to, here is the "pro" checklist for your first month:
- The Burn-In: Do not skip this. Run the grill at high heat for 45-60 minutes before you ever put food on it. You need to burn off the manufacturing oils. If you don't, your first meal will taste like a literal factory.
- Foil the Drip Tray: Save yourself the heartache. Wrap the large metal drip tray in heavy-duty aluminum foil. When it gets nasty, you just peel the foil off and start fresh. It keeps the grill from smelling like rancid grease.
- Buy a Dedicated Meat Probe: The one built into the controller is okay, but it can be off by a few degrees. A high-quality, third-party instant-read thermometer (like a Thermapen) is the difference between a juicy brisket and a leather shoe.
- Storage Matters: Store your pellets in a sealed plastic bucket, not the bag they came in. Humidity is the enemy of the pellet grill. A damp pellet is a "non-burning" pellet.
- Check Your Gaskets: If you notice smoke leaking heavily from the sides of the lid, buy some high-temp felt gasket tape. Applying it around the rim of the lid seals in the smoke and heat, making the grill much more efficient in cold weather.
The pro series 22 pellet grill in bronze is a legacy machine. It’s for the person who wants the ritual of outdoor cooking without the stress of fire management. It looks great on a wooden deck, it smells like heaven when it's running, and it's built well enough that you'll likely be passing it down to a kid or a neighbor in a few years when you finally decide to upgrade.
Keep it clean, keep the pellets dry, and don't be afraid to experiment with high-heat baking. You've got a versatile tool; use every inch of it.