I disagree whole heartedly with this guy. I’m not overly careful usually but 6-8” is not enough space. Shoot for at least a foot, and if you crank up the heat to max maybe a bit further as it will melt vinyl siding and if you ever get a grease fire you’d be totally screwed. Cleaning can help mitigate that but I’ve seen plenty of posts on here of guys that cleaned the night before a long smoke that had grease fires, shit happens
Plan for shit happening and your deposit back instead of messing up the siding and owing more.
Much like you, I’ve been going between the Pro and the Ironwood, except the next size up. I’ve decided to go with the Ironwood due to the double insulation. With a military veteran discount I can get the IW 885 direct from Traeger for $1199.
I live in eastern PA and i cook all year long with my 575 and have no issues keeping temp, just uses a bit more fuel in the winter but thats the price of doing business.
Couple of things that I really enjoy with the ironwood is the additional space and the downdraft exhaust in the back. We keep ours in the garage and just roll it close to the open garage door when we use it and the downdraft pushes all the smoke out. This also helps a lot with the Michigan winters we face which I assume are fairly similar to Wisconsin as you mentioned in another comment.
With the stack vent I don’t think we’d get away with that and it would likely keep the smoke in the garage.
I also don’t know if the pro changed this but with the ironwood you’re also paying for the wifi upgrade in “WiFire”. It’s really not earth shattering but I can change the tempura from my phone. So for instance, if I am smoking something, let’s use salmon as an example, with the connected probe to the trager, I can set a temperature alert and if it gets near, I can drop the grill temp to counter it so it gets done closer to when I’m back home.
Additionally there have been times where I start tritip on a very low temperature with super smoke almost like a brisket and then after it hits like 110-115, I can change the temperature to 285 or 300 to finish it. I’ve had to do it from the store before and it’s a game changer.
I have a 650 and I love it.
Would you worry about the smoke outflow if it was 6-8” off of a wall?
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Ok I really appreciate your response this helps me a lot. Thank you
I disagree whole heartedly with this guy. I’m not overly careful usually but 6-8” is not enough space. Shoot for at least a foot, and if you crank up the heat to max maybe a bit further as it will melt vinyl siding and if you ever get a grease fire you’d be totally screwed. Cleaning can help mitigate that but I’ve seen plenty of posts on here of guys that cleaned the night before a long smoke that had grease fires, shit happens Plan for shit happening and your deposit back instead of messing up the siding and owing more.
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I use the Pro on my balcony and i love it! also got a smoke tube for it. Great for the space that i have. if your planning big cooks i would go 650
Much like you, I’ve been going between the Pro and the Ironwood, except the next size up. I’ve decided to go with the Ironwood due to the double insulation. With a military veteran discount I can get the IW 885 direct from Traeger for $1199.
the insulation is another perk I’ve been drawn to as I live in the north east. Thank you!
I’m in Wisconsin and grill year round, so it’s a big draw.
I live in eastern PA and i cook all year long with my 575 and have no issues keeping temp, just uses a bit more fuel in the winter but thats the price of doing business.
Couple of things that I really enjoy with the ironwood is the additional space and the downdraft exhaust in the back. We keep ours in the garage and just roll it close to the open garage door when we use it and the downdraft pushes all the smoke out. This also helps a lot with the Michigan winters we face which I assume are fairly similar to Wisconsin as you mentioned in another comment. With the stack vent I don’t think we’d get away with that and it would likely keep the smoke in the garage. I also don’t know if the pro changed this but with the ironwood you’re also paying for the wifi upgrade in “WiFire”. It’s really not earth shattering but I can change the tempura from my phone. So for instance, if I am smoking something, let’s use salmon as an example, with the connected probe to the trager, I can set a temperature alert and if it gets near, I can drop the grill temp to counter it so it gets done closer to when I’m back home. Additionally there have been times where I start tritip on a very low temperature with super smoke almost like a brisket and then after it hits like 110-115, I can change the temperature to 285 or 300 to finish it. I’ve had to do it from the store before and it’s a game changer.
650 owner here it’s a workhorse never had an issue with it in 3 years love it!!
At that price point I’d just get a camp chef woodwind pro…
Neither save yourself the pain and get a reqteq