The Traeger Pro 575 is the entry-level model in Traeger's WiFi-enabled pellet grill lineup, featuring a PID D2 controller, 572 sq in of cooking space, and the well-regarded WiFIRE app for remote monitoring. It was Traeger's most popular smoker until the Woodridge replaced it in early 2025, but it remains available at $600 CAD on Amazon.ca and offers solid set-and-forget performance for anyone new to pellet smoking.
7 mentions · 4 threadslast mention Aug 2025
Real comments from Reddit, linked to the original thread. Nothing paraphrased.
Are you using the provided wired probes or instant read thermometer for you internal temps. Both the issues with pulled pork and brisket being "tough" can come down to the internal temperature not being high enough. I use the wired probes as a guideline as i find they dont read as true as my Thermoworks Instant read thermometer. The wired probes can be +/- 10°F off at times vs the instant read.
Start off at 200 and never go over 250, the meat only accepts smoke until it hits 160-175 so the longer you keep it lower the better
This pizza oven connects underneath directly to the firebox with a metal tube. The inside of the oven gets up to 700F-800F with the 575 set on max.
Agreed. Actually more durable and cheaper. A coat of turtle wax can hurt either. I usually apply a coat once a year. Get a cheap small dry vac and vacuum out after every 20-24 hours of use, if not sooner. Small steady maintenance is key. Have my 575 for 4-plus years with little to no issues. Enjoy!
I just heat up a pizza stone and cook it at 450 for 12 to 15 minutes. Comes out great every time.
My advice is to not use the Traeger app for recipes. Spend more time on this sub, look for the posts of successful cooks, and follow those. Start with good quality cuts. I use dry rubs. Low and slow has been a winning approach for me when it comes to brisket or pulled pork. I put mine on at 9 pm the day before at around 200 F, let it run all night, check it in the morning and add pellets, boost to 225 late morning to help it get over the stall, and pull it off mid to late afternoon, so a good 16 hrs or so total.
My main issue is nothing I make tastes like it's been barbequed, I might as well have baked it in the oven, and both the pulled pork and the brisket were super tough. The pulled pork didn't shred easily, despite being at the appropriate temperate, and the brisket was super tough, more like a well done striploin than a tender brisket.
The Traeger Pro 575 is a genuinely great beginner smoker that makes low-and-slow BBQ approachable: reliable app, accurate temps, and tender results without babysitting. However, Traeger discontinued it in 2025 and its replacement (the Woodridge) offers meaningfully more at the same price — so the Pro 575 is only a smart buy at clearance. If you find it under $500 CAD, it's excellent value for someone who wants set-and-forget smoking without complexity.