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why is back the hottest

skihornskihorn Posts: 600
edited 8:53AM in EggHead Forum
I have always read (and have experienced) that the backside of the Egg produces more heat. Why is that? It seems counterintuitive. I would have thought the front near the vent would be hotter. I am not questioning this fact, just trying to understand.

Does the fire start method affect it? Should I put the starter cubes (I use napkins and veg oil) near the front to even out when I want it more even. Should I put starters near back when I want the back to be hotter and put bigger pieces of meat in back and smaller in front? For when I want more heat in the back I guess I could rotate the plate setter away from its normal position of protecting the back.

League City, TX


  • ScottborasjrScottborasjr Posts: 3,494
    I'm no expert but I would think it has to do with the fact that when the air enters the bottom vent it is cooler and when it cycles through the egg (get's to the back) it becomes hot. The air coming into the vent is always cooler then the air at the back which is insulated by the gasket.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
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  • skihornskihorn Posts: 600
    That does make sense.

  • TRPIVTRPIV Posts: 278
    I've never read that the back was hotter. In fact, I've never read anything about hot spots in an egg.


    Who's theory is this?


  • For sure the back is hotter...At least in my Egg.
    I think the air flow pattern has something to do with it, as it seems to be no different with or with out a good gasket. Mine fried about a year ago.
    However....If we have air flow coming through the draft in the front, it would seem to me that the back of the Egg would get the biggest "up-draft". or heat of the hottest fire (boost to the fire) because of the natural air flow. It looks like a simple physics thing to me.
    I do get more heat on the back side,when doing a hot fire.then I do with a lower fire, so in my mind this stands to reason
  • skihornskihorn Posts: 600
    "Hot spot" may be pushing it as that implies there is a big difference. It is just apparently when cooking indirect the back will get a little hotter. Not a big difference. But, that is why it is recommended to place the pate setter with one leg at the 12:00 position to block where the heat would be greatest.

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