Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Egg cooks hotter on back half

Hi54puttyHi54putty Posts: 1,688
edited January 2012 in EggHead Forum
It seems that the back half of my Large Egg cooks hotter than the front. Not enough to ruin my cooks but enough to notice it.

Charcoal distribution is even and I light it right in the top middle of the lump. Also, flames up much more in the rear half.  I can't figure it out, any ideas?

Maybe an oxygen issue? Egg seems to be seated properly (top to bottom) all the way around when closed.

Winston-Salem, NC 


  • I've noticed the same thing.
  • GriffinGriffin Posts: 7,239
    Its normal.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • gdenbygdenby Posts: 4,776
    Yes, I noticed the same thing after my first few cooks. One thing that helps a little is to leave a small pile of ash at the back under the grate. That seems to slow or divert the flow of air from the front bottom vent toward the back of the Egg.
  • Hi54puttyHi54putty Posts: 1,688
    Thanks gdenby, I will try that. Good idea.
    Winston-Salem, NC 
  • deepsouthdeepsouth Posts: 1,788
    i was having the same problem, so i just turned mine around.  ;)
  • lousubcaplousubcap Posts: 7,634

    Known fact due to the air flow with the front where it was suggested to make sure one of the platesetter legs is always 180* from the front vent to help reduce the imbalance. I routinely set up that way and will have to try gdenby's suggestion as well.

    Louisville   L & S BGEs 
  • Little StevenLittle Steven Posts: 27,577
    I always position my cooks to use that to an advantage. Poultry legs to rear, meat thicker part to rear etc. Pizza rotate 180* halfway and so on.


    Caledon, ON


  • Hi54puttyHi54putty Posts: 1,688
    Thanks for the info. I really noticed it last night when I loaded it up (to the max) with wings.  There was a clear difference in the temp of the wings front to back.  Cooked raised direct at 375 dome. It was disappointing.
    Winston-Salem, NC 
    edited January 2012

    Yes, the draft in the Egg will tend to drift to the rear of the Egg, we counter that action and light our fires in the front half the charcoal bed. This will the natural woft take the fire across the middle of the Egg for more balance.



    from SANTA CLARA, CA

Sign In or Register to comment.