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Hot Spot mystery?

stv8r
stv8r Posts: 1,127
in EggHead Forum
I searched hot spot and found a few threads all seemingly referencing a hot spot to the rear of the egg. (Large in my case....my mini has no hot spots). I only have the issue when grilling.  I've tried lighting in different areas (mapp torch) and inevitably the rear gets super hot.  I've become adept at 2 zone cooking because of this lol.  Broke the egg down today and looked for cracks, gaps etc.  None.  Dollar bill test. Passed. Only thing I noticed was that because I clean out ash usually with the ash tool a few holes were clogged.  I also noticed there was more ash accumulation than I thought as apparently the ash tool isn't very thorough. Any thoughts on the cause of the hot spot? in ring were clogged (see pics).  Could that be the cause?  I'm really stumped.
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Comments

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited September 2016
    I may be reaching, but I think it is because the draft door on the bottom is at the front of the egg.  The air is pulled in and travels up out the exhaust which creates a stream of heat traveling back and up. Momentum carries the hot air towards the back of the egg. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • tikigriller
    tikigriller Posts: 1,389
    It is the natural flow of air from what I have read.  It goes in the bottom vent and the natural flow is straight up the back.  make sure your plate setter when using is set up so one of the legs is in the hot spot area, as it will deflect the heat and minimize the hot spot, but I do not believe there is anything you can do about it, and there is definitely nothing wrong with your Egg.
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • SemolinaPilchard
    SemolinaPilchard Posts: 1,282
    Ditto to what was said above.
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  • Foghorn
    Foghorn Posts: 10,238
    Embrace it and use it to your advantage.  One has to do this with any cooker. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • SmokingPiney
    SmokingPiney Posts: 2,319
    Every cooker has hot spots - you have to be aware of them.  The Egg's hot spot is the rear. You can use that to your advantage when you cook. 
    Living the good life smoking and joking
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  • DMW
    DMW Posts: 13,836
    After eating certain foods, I have a hot spot in the rear.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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