Brother! WTF man! The hair! Wrong time of the season!! For a cut like that! 😂😂 Loved the review! On the grills! 🍺🍺 You gave me the insight to get my first ever Traeger and it being the 885! 🙂 You the man! 🙂🍺🇨🇦🇨🇦🇨🇦
I think it might be time to replace my Lil' Tex. 12 years running, but getting a little behind with the controller. Some of the features now on the new Traegers were only available on the FEC-100 Fast Eddies by Cookshack smokers back in the day or on an Alto Shaam commercial oven. The FEC 100s were probably laughed at in competition BBQ until they started being deadly consistent. The FEC 100s are $5300 I know a lot of folks are complaining about levels of smoke in a pellet grill, but I have gone full circle and can tell you real BBQ isn't about a strong smoke flavor. Bullets, Kamados, Barrels, charcoal anything produces dirty smoke. Adding chunks to them smouldering as they slowly light produces dirty smoke from the lack of a clean burn. I now have a stick burning offset. The smoke is sweet and clean and not dominant. My Traeger has been producing clean smoke the entire time. What is the Traeger missing? Well, because the wood pellet is very dry, you are missing some on the top notes of you burning the resins in the wood and creating compounds as they burn. But if I am on a Kamado, bullet, kettle or similar set up to do a slow burn, the wood doesn't completely combust, or it would burn too fast, and you get what we call "tastes like a housefire". In the beginning of my journey, this is what I thought was the best. I have had BBQ so smoky, you couldn't finish it. After the stick burner, I realized the pellet grills can create a light smoke while adding some top notes of the pellets you are burning. You control the levels of what you want by temp. Lower temps produce more smoke, higher temps, more wood flavor. If it is great weather and I have the time, I use the stick burner. When it rains, snows, hails, is windy as hell, or I'm not going to be home, I load up the Traeger. The Wifire controller is going to give me so much control without even being there. And I can ditch all my external meat thermometers. Thanks for a comprehensive comparison between the three products. I was probably going Ironwood anyway, but this firms it up.
I have the Ironwood 885 it is definitely a nice smoker but I’ve only had it for two weeks, it retains heat very well and stays up to temperature very well. When I was wiping it down after last cook I broke the tip off of the temperature sensor probe on the side so I have one coming from Traeger right now to fix it. That is the only thing that I do not like about it so far is that the probe is very sensitive. I am eventually going to be getting a recteq RT 700 and then do a comparison at a later date
Ya when cleaning I am very careful; never had that issue. Glad they are getting you one out real quick 🤘🏼🤘🏼🤘🏼 traeger has always helped me out quickly when I needed it as well
I have the ironwood and I find that there is not a lot of smoke and the smoke that I do get comes out the grease trap vs the exhaust on the back. I do love the 885 and would recommend to a friend
I don’t see a lot of smoke however I do get a lot of smoke flavour from using my ironwood. You don’t want to see smoke. White thick smoke is not a good sight. You want to barely be able to see thin blue smoke. that’s the winning ticket ;)
Got the ironwood too. Don’t see much smoke but my eyes feel it when I open the lid. Still, I wish the smoke flavor was stronger. It’s hardly there on anything I’ve cooked
@@ShartedKegs hey boss. Your best bet for a heavier smoke flavour is going between 180-200 for a good portion of the cook while using “super smoke” and as for seeing the smoke you still won’t see much because you don’t want to. Seeing white smoke come out of a smoker of any kind is not good; that’s a dirty smoke. And is unhealthy; the type you want is think almost blue smoke you can barely see. I hope that helps a bit at least. Also certain pellets produce more smoke as well. Mesquite, oak and hickory are my best for smoke
The 885 is garbage. No smoke and no smoke flavor. It is correct that you don't want white or yellowish smoke....I want what my previous traegers have given me,...thin blue smoke. Luckily I kept my old Traeger,it still does a wonderful job. Just no Bells and whistles.....I want flavor over Bells and whistles.
@@triple6grill284 yea the ironwood is nice I am gonna get the 650 since it’s just two of us. I’ll have to go to the store and check the size to make sure it’s big enough for times I have company over
Hi mate, great video! So what do U think of the porcelain coated grates on the ironwood? Has it been much of a problem (rust, hard to maintain etc) now that U had it for so long? Just wondering if the stainless grates on Timberline worth the upgrade?
I am planning on buying a peelet grill this spring. I really like the Timberlne but don't like the $3000 price tag (Canada). I do like the Ironwood but I was also considering the Smokefire and The Broil King Regal. I live in Ontario and it does get prettty cold here in January/February (-25°C/-35°C at times). Any thoughts or advice would be truly appreciated.
Hey!!! For Cost effective savings I would say traeger pro 780 with a blanket or ironwood 885; I use both all winter in Canada and both are amazing in winter
Why don’t these come with cast iron grills? The green egg doesn’t either. I’ve bought $300 bbq that include them, seems ridiculous to me for the price of these things.
I’m not sure as I don’t work for the brand. I use my own cast iron components so I’ve never needed them. But I do know they sell cast iron inserts if you want them.
Hey boss! I have never used a rec tec. So I can’t speak for their stuff; but I can tell you I’ve now owned numerous grills and numerous traegers the the ironwood 885 is the absolute best of the best I’ve used or played with. I will own another I do believe! It’s a workhorse
@@triple6grill284 Thanks man. Primary concern is holding temp and even cooking in cold weather. Seems the double wall insulation should help with that.
@@gcoffey223 well than the ironwood is more than sufficient and has amazing features. So don’t worry about it handling the cold cuz at those temps it’s solid!!!! So now you just need to decide if the extra square inches is a deal breaker or the amazing stainless grated in the Timbo
@@triple6grill284 Extra space, stainless steel, extra insulation, greas tray isn't a bucket. Honestly, I'm gonna do this one and done. I have 20+ grandkids, 6 kids, lots of friends... TIMBERLINE 1300 it is. I don't want buyers remorse lol
I started out with the pro but upgraded. To the Ironwood and I’ll never go back
Thank you for point things out that I could only tell people about
The ironwood is unreal!!! Wouldn’t disagree; have a great night!!
Very nice. Full respect to the Traeger brand. Great video. Like minded youtuber here following you!
Thanks so so much!! I appreciate that!!!
Brother! WTF man! The hair! Wrong time of the season!! For a cut like that! 😂😂
Loved the review! On the grills! 🍺🍺
You gave me the insight to get my first ever Traeger and it being the 885! 🙂 You the man! 🙂🍺🇨🇦🇨🇦🇨🇦
Love ya norm!! Ya timing of haircut was bad hahaha
I think it might be time to replace my Lil' Tex. 12 years running, but getting a little behind with the controller. Some of the features now on the new Traegers were only available on the FEC-100 Fast Eddies by Cookshack smokers back in the day or on an Alto Shaam commercial oven. The FEC 100s were probably laughed at in competition BBQ until they started being deadly consistent. The FEC 100s are $5300
I know a lot of folks are complaining about levels of smoke in a pellet grill, but I have gone full circle and can tell you real BBQ isn't about a strong smoke flavor. Bullets, Kamados, Barrels, charcoal anything produces dirty smoke. Adding chunks to them smouldering as they slowly light produces dirty smoke from the lack of a clean burn.
I now have a stick burning offset. The smoke is sweet and clean and not dominant. My Traeger has been producing clean smoke the entire time. What is the Traeger missing? Well, because the wood pellet is very dry, you are missing some on the top notes of you burning the resins in the wood and creating compounds as they burn. But if I am on a Kamado, bullet, kettle or similar set up to do a slow burn, the wood doesn't completely combust, or it would burn too fast, and you get what we call "tastes like a housefire". In the beginning of my journey, this is what I thought was the best. I have had BBQ so smoky, you couldn't finish it. After the stick burner, I realized the pellet grills can create a light smoke while adding some top notes of the pellets you are burning. You control the levels of what you want by temp. Lower temps produce more smoke, higher temps, more wood flavor.
If it is great weather and I have the time, I use the stick burner. When it rains, snows, hails, is windy as hell, or I'm not going to be home, I load up the Traeger. The Wifire controller is going to give me so much control without even being there. And I can ditch all my external meat thermometers.
Thanks for a comprehensive comparison between the three products. I was probably going Ironwood anyway, but this firms it up.
Love your decision!! So happy I could help! LOVE THIS GRILL!!!
Thanks for your time.
885 it is 🔥 🙌 😎 🥂
Yesss your making a great choice!!!!!
My ironwood 885 will be here next month... and I can’t wait 😃
Woohoo! I think you made a great decision!! ENJOY!!!
I have the Ironwood 885 it is definitely a nice smoker but I’ve only had it for two weeks, it retains heat very well and stays up to temperature very well. When I was wiping it down after last cook I broke the tip off of the temperature sensor probe on the side so I have one coming from Traeger right now to fix it. That is the only thing that I do not like about it so far is that the probe is very sensitive. I am eventually going to be getting a recteq RT 700 and then do a comparison at a later date
Ya when cleaning I am very careful; never had that issue. Glad they are getting you one out real quick 🤘🏼🤘🏼🤘🏼 traeger has always helped me out quickly when I needed it as well
I have the ironwood and I find that there is not a lot of smoke and the smoke that I do get comes out the grease trap vs the exhaust on the back. I do love the 885 and would recommend to a friend
I don’t see a lot of smoke however I do get a lot of smoke flavour from using my ironwood. You don’t want to see smoke. White thick smoke is not a good sight. You want to barely be able to see thin blue smoke. that’s the winning ticket ;)
Got the ironwood too. Don’t see much smoke but my eyes feel it when I open the lid.
Still, I wish the smoke flavor was stronger. It’s hardly there on anything I’ve cooked
@@ShartedKegs hey boss. Your best bet for a heavier smoke flavour is going between 180-200 for a good portion of the cook while using “super smoke” and as for seeing the smoke you still won’t see much because you don’t want to. Seeing white smoke come out of a smoker of any kind is not good; that’s a dirty smoke. And is unhealthy; the type you want is think almost blue smoke you can barely see. I hope that helps a bit at least. Also certain pellets produce more smoke as well. Mesquite, oak and hickory are my best for smoke
@@ShartedKegs I agree, the smoke flavors are almost non-existent even on super smoke
The 885 is garbage. No smoke and no smoke flavor. It is correct that you don't want white or yellowish smoke....I want what my previous traegers have given me,...thin blue smoke.
Luckily I kept my old Traeger,it still does a wonderful job. Just no Bells and whistles.....I want flavor over Bells and whistles.
Thanks for the review. Still deciding on which one to get but this helped out a lot
Awesome! I truly love all the models!! Ironwood just seems to be best bang for buck if you want all bells and whistles ;)
@@triple6grill284 yea the ironwood is nice I am gonna get the 650 since it’s just two of us. I’ll have to go to the store and check the size to make sure it’s big enough for times I have company over
Or a Better question would be what would 1300 need to offer you to upgrade from the Ironwood 885
Great review josh!! -MichiganTraeger
Thanks ryan so so much!
Hi mate, great video! So what do U think of the porcelain coated grates on the ironwood? Has it been much of a problem (rust, hard to maintain etc) now that U had it for so long? Just wondering if the stainless grates on Timberline worth the upgrade?
I’ve put thousands of hours on it! Zero issues with them grates! Love them so much!!!
@@triple6grill284 awesome. Good to know, thanks for the feedback!
You said the ironwood had a 24 lbs capacity I’m only finding them with a 20 lbs. trying to decide between the iron wood and pro
Oh shoot! I could definitely be wrong boss I’m sorry. I just know I dump a whole bag in and it doesn’t fill it completely
I am planning on buying a peelet grill this spring. I really like the Timberlne but don't like the $3000 price tag (Canada). I do like the Ironwood but I was also considering the Smokefire and The Broil King Regal. I live in Ontario and it does get prettty cold here in January/February (-25°C/-35°C at times). Any thoughts or advice would be truly appreciated.
Hey!!! For Cost effective savings I would say traeger pro 780 with a blanket or ironwood 885; I use both all winter in Canada and both are amazing in winter
Thanks for the advice, it's much appreciated
@@cdombroskie7753 anytime!!! You can ask questions anytime! I’ll try and help!
How many brisket will fit on the 885
Most I’ve had is 4 smaller or 2 very large
Why don’t these come with cast iron grills? The green egg doesn’t either. I’ve bought $300 bbq that include them, seems ridiculous to me for the price of these things.
I’m not sure as I don’t work for the brand. I use my own cast iron components so I’ve never needed them. But I do know they sell cast iron inserts if you want them.
Can only buy it if it has a Stella shelf. Darn!
I contacted Stella and the studweiser shelf doubles up for Stella haha
@@triple6grill284 I’m in!
Love the video! New Sub!!
Thanks brother! Much much appreciated 🙏🏼🙏🏼🙏🏼
Thinking about the Ironwood 885 to go along with my Pro 22. Any issues getting the Ironwood up to temp in cold weather?
No none at all!!! I use it all winter! Low and slow and searing hot and fast! You won’t have any issues there ;)
@@triple6grill284 Awesome. Great review!
@@christopherpeterson4090 thanks so much
The Ironwood 885 has a cold weather startup. It will say that on the LCD panel once you press the ignite button.
@@glennarcher986 yessir it does!!!!
would you upgrade from ironwood 885 to timberline 1300?
Hmmm I don’t know; I just seriously love the ironwood series so so much
Debating between this and the Recteq 700. Any thoughts?
Hey boss! I have never used a rec tec. So I can’t speak for their stuff; but I can tell you I’ve now owned numerous grills and numerous traegers the the ironwood 885 is the absolute best of the best I’ve used or played with. I will own another I do believe! It’s a workhorse
@@triple6grill284 Thanks man. Primary concern is holding temp and even cooking in cold weather. Seems the double wall insulation should help with that.
@@jaredblatt1201 you will need no blanket! I cook in up to -40 and that is a beast!!! Ironwood 885 is unreal!! I swear
@@triple6grill284 Thanks dude!
@@jaredblatt1201 anytime!!!!!
Budweiser shelf 😂, 🍺!
That was a deal breaker for me hahaha
So torn... timberline 1300 or 885....
That’s all tough; where do you live?? Does it get insane cold??
@@triple6grill284
Not insanely, maybe 20°F.
@@gcoffey223 well than the ironwood is more than sufficient and has amazing features. So don’t worry about it handling the cold cuz at those temps it’s solid!!!! So now you just need to decide if the extra square inches is a deal breaker or the amazing stainless grated in the Timbo
@@triple6grill284
Extra space, stainless steel, extra insulation, greas tray isn't a bucket. Honestly, I'm gonna do this one and done. I have 20+ grandkids, 6 kids, lots of friends...
TIMBERLINE 1300 it is. I don't want buyers remorse lol
Thank you sir. New sub by the way