Traeger Woodridge Elite vs Ironwood XL: Which Heavyweight Holds the Crown?

Standing on my back patio surrounded by the thick, aromatic haze of hickory smoke, I realized that the line between a “consumer” grill and a “professional” rig has officially blurred. I’ve spent the last several weeks pushing the Traeger Woodridge Elite and the Traeger Ironwood XL to their absolute limits, treating my backyard like a high-stakes test kitchen. Both of these machines are enormous, both are packed with WiFIRE smarts, and both represent the upper echelon of what Traeger offers before you start looking at built-in custom outdoor kitchens.

The experience of using them side-by-side revealed a fascinating split in Traeger’s engineering philosophy. One is a master of versatility, sporting a dedicated searing station that solves the “pellet grills can’t sear” myth, while the other is a technological powerhouse built around a “Smart Combustion” system that feels like it has a brain of its own. After feeding half the neighborhood to see which machine produced the better bark, I’ve found that the choice between the Woodridge Elite and the Ironwood XL isn’t about which one is better, but about how much you prioritize a dedicated high-heat burner versus a slightly more refined tech stack.

The Key Difference: Traeger Woodridge Elite vs Ironwood XL Heat Tech and Searing

The most critical key difference between the Traeger Woodridge Elite and Ironwood XL is the approach to high-heat cooking and temperature management. The Traeger Woodridge Elite comes equipped with an integrated 1,100-watt infrared Side Sear Station, allowing for a two-stage cooking process where you smoke in the main chamber and sear on the side.

In contrast, the Traeger Ironwood XL lacks the side burner but utilizes a more advanced “Smart Combustion” system and a touchscreen interface. While the Ironwood XL relies on its internal convection to reach a maximum of 500°F for grilling, the Woodridge Elite offers a dedicated, localized high-heat zone specifically for finishing steaks and proteins without raising the temperature of the entire grill.

Comparison Table: Woodridge Elite vs. Ironwood XL

Feature	Traeger Woodridge Elite	Traeger Ironwood XL
Total Cooking Area	970 Sq. In.	924 Sq. In.
Searing Solution	Infrared Side Sear Station	Internal High-Heat (Up to 500°F)
Controller Type	Digital Dial / WiFIRE	Color Touchscreen / WiFIRE
Combustion System	Standard WiFIRE	Smart Combustion System
Insulation	Fully Insulated Body	Fully Insulated Body
Weight	220.5 lbs	243 lbs
Accessory System	P.A.L. & ModiFIRE	P.A.L. & ModiFIRE
Hopper Capacity	22 lbs	22 lbs
Check Latest Price & Deals	Buy on Amazon	Buy on Amazon

Detailed Comparative Review: My Experience

Design and Build Quality

The moment I started unboxing the Ironwood XL, the weight difference became apparent. At 243 pounds, it is a massive, immovable object. It feels incredibly dense, with a wider stance (70 inches) compared to the Woodridge. The construction feels premium, with a double-walled, fully insulated body that feels like it could survive a blizzard.

The Woodridge Elite is no slouch either, coming in at 220 pounds. It has a slightly more vertical feel to it. What I loved about the Elite’s design is the enclosed cabinet. Having a door to hide my grease buckets and extra probes makes the deck look much cleaner. The Ironwood XL also has an enclosed feel, but it’s designed to be a bit more of a modular hub for Traeger’s P.A.L. (Pop-And-Lock) accessory system. Both grills feel like lifetime investments, but the Ironwood XL has a slight edge in “industrial” feel, while the Woodridge Elite wins on practical storage.

The Cooking Experience: Smoke vs. Sear

I put two identical prime ribeyes on these grills to see how they handled the most common backyard challenge. On the Ironwood XL, I used the Super Smoke mode at 225°F. The “Smart Combustion” system is impressive; you can hear the fan adjusting constantly to maintain a perfect environment. When it was time to sear, I cranked it to 500°F. It did a great job, but it’s still convection heat—it takes a few minutes to get those deep char marks.

On the Woodridge Elite, the workflow was different and arguably more efficient. I smoked the steak in the main chamber, but I had the Side Sear Station pre-heating. Moving that steak from the smoke to the 1,100-watt infrared burner was a revelation. It provided that “crust” that you usually only get from a cast-iron pan or a high-end gas grill. If you are someone who regularly cooks “reverse-seared” meats, the Woodridge Elite provides a much better final product.

Tech and Interface

This is where the Ironwood XL justifies its flagship status. The color touchscreen is a joy to use. It feels like using a modern tablet, and it’s very responsive even with greasy fingers. The Smart Combustion tech genuinely feels more precise; it recovers from lid-opens faster than any other grill I’ve tested.

The Woodridge Elite uses a more traditional digital dial system. It’s perfectly functional and connects to the same excellent WiFIRE app, but it lacks the “wow” factor of the Ironwood’s screen. However, I found that the Woodridge’s Bluetooth meat thermometer compatibility was seamless, allowing me to monitor multiple points of a large brisket without wires tangling all over the side shelf.

Cleaning and Maintenance

Traeger has finally solved the ash problem with the EZ-Clean Grease & Ash Keg. Both models have this system, and it is a godsend. Instead of vacuuming out the bottom of the grill every two weeks, the ash and grease both drop into a single, accessible container at the bottom. The Ironwood XL has a slightly better hopper clean-out chute, making it a bit easier to swap from Apple wood to Mesquite in the middle of the week.

Traeger Woodridge Elite Electric Wood Pellet Grill

Pros:

• Dedicated Searing: The side station is the best in the business for finishing meat.
• Larger Capacity: Offers 970 sq. in. compared to the 924 on the Ironwood XL.
• Storage Cabinet: Excellent for hiding tools and keeping pellets dry.
• Reliable Insulation: Maintains heat perfectly for winter grilling sessions.

Cons:

• Manual Controls: Lacks the fancy touchscreen found on the Ironwood.
• Bulkier Footprint: The side burner adds significant width to the unit.

Traeger Ironwood XL Electric Wood Pellet Grill

Pros:

• Smart Combustion: The most stable temperature management I’ve ever experienced.
• Touchscreen Interface: Incredibly easy to navigate and program presets.
• High-End Build: Feels like the absolute peak of Traeger’s engineering and durability.
• A.L. Rail: More space for accessory customization like tool hooks.

Cons:

• No Side Burner: You have to rely on the main chamber for all searing tasks.
• Heavier: At 243 lbs, it is very difficult to move, even on its casters.
• Higher Price Point: You are paying a premium for the touchscreen and combustion tech.

The Verdict: My Recommendation

After weeks of testing, the decision comes down to how you like to finish your food and how much you enjoy “gadgetry.”

I recommend the Traeger Woodridge Elite if you are a “Steak and Brisket” person. The ability to have a dedicated, high-heat infrared zone right next to your smoker is a luxury that becomes a necessity once you try it. It is the perfect choice for someone who wants the most cooking surface area and the most versatility in a single footprint without the need for a touchscreen.

I recommend the Traeger Ironwood XL if you are a “Tech and Precision” person. If you want the absolute best temperature stability for long, 16-hour cooks and you enjoy a modern, touchscreen-driven experience, the Ironwood XL is the way to go. It’s for the griller who wants a machine that essentially manages its own airflow and pellet delivery with surgical precision.

Personally, I’m keeping the Woodridge Elite on my deck. The ability to sear a steak without coming inside to my kitchen stove is worth every extra penny.

Frequently Asked Questions (FAQs)

Q: Does the Side Sear Station on the Woodridge Elite use pellets?

A: No, the Side Sear Station is an electric infrared burner. It provides intense, direct heat that doesn’t rely on the convection of the main pellet fire.

Q: Can I bake a pizza in these grills?

A: Absolutely. Both can reach 500°F, which is perfect for wood-fired pizzas. The Woodridge Elite’s side station can also be used for small sauté pans or simmering sauces while the pizza bakes inside.

Q: Is the Ironwood XL better in the rain?

A: Both are designed for outdoor use and are highly water-resistant. However, the Ironwood XL’s touchscreen is shielded and built for durability. I still always recommend a grill cover for both models to protect the electronics.

Q: How many pork butts can I fit on the Ironwood XL?

A: With 924 square inches, you can easily fit 7 to 8 pork butts if you utilize both the primary and secondary racks.