Hot spot?

Yeah on my large I do.

From what I've read it common.

jls9595 said:

what is the cause of this?

More mass back there with the hinge is my guess, but I'm not a physicist. I try to remember to set up the ring so that a leg is square in the back middle to disperse that heat a bit on indirects.

I had one today in the back on my large. Was doing indirect ribs and the ones on the back got a little char.

I read a post here that the hot spot in the back is due to the lower vent being in the front so the air kind of runs front to back and then up. Makes sense I guess. Make sure your Egg is level too as they could impact your burn.

NPHuskerFL said:

The egg is not unlike convection style ovens in that they have hot and colder spots. Which is why when using a p.s. you place one leg dead center on the rear hinge area as this is always gonna be the hottest spot. And likewise when placing a brisket or other large piece of meat place the thickest part toward the rear.

+1 - When you spatch a chicken, put the legs to the hinge, the dark meat needs the extra heat. For low and slows, light the lump on the top towards the front, it will burn towards the back. Setter leg on the hinge is good advice and it allows you to run a Mav cable over the leg at 4 or 8 o'clock depending on which side you use.