Hot Spots

schreiberlaw · July 2010

I have a large green egg for about three years now. Everytime i cook on it the cooker gets "hot spots" within it. i.e: much hotter in the middle than on the sides> which makes cooking a steak very uneven, is there something im doing wrong. thanks. yours truly; rare on one side well done in the middle.

Mike in Abita · July 2010

Cook higher in the dome. SOunds like you have a fire that is a little uneven. Further away from the lump or get a good even burn first.

Fidel · July 2010

Have you pulled out the firebox and cleaned out the accumulated ash from under/behind it. Possibly the holes on the side of the bowl are clogged or otherwise not getting enough airflow.

Other than that, how long are you letting it pre-heat. Sometimes it takes a while for all the lump to catch and get burning well.

SGT BBQ · July 2010

Try starting your egg in three spots instead of one. Hot spots will be a problem in every grill. When cooking steaks rotate the steak when you flip it. I havent had problems with steaks being that unevenly cooked. Good luck.

Mr. & Mrs Potatohead · July 2010

All of the above is great advice!
I used to light just the center, but I’ve gone to lighting three spots every time I fire. I also get a good fire quicker this way…But Still…
My hot spot is at the back of my Egg. It always has been, right from the get-go. Mostly it shows up when I’m doing pizza pies, but isn’t a problem if I remember to rotate

!

WooDoggies · July 2010

Like the folks below have said, it will help to light in 3 places and rotate the grid during the cook.

If you are cooking direct or grilling where you won't be cooking more than an hour or two, fill with lump just above the holes in the firebox and cook on a raised grid. This will put a good bit of distance between the meat and fire giving you a little more control over the cook with less chance of burning.
Keep in mind, though, if you are grilling at high temps, the lump will burn up pretty quickly.

I always check the coals before putting the meat on for direct cooks. If you see the fire is burning unevenly, give the coals a stir to evenly distribute the heat, wait a few minutes for the fire to settle and start your cook.

For indirect cooks using a platesetter, place one of the 3 legs over the area that is normally your hot spot.... for me, it's about 1 o'clock, and that will help shield the meat.

Getting into a habit of rotating the grid throughout the cook will make a big difference.... Good Luck!

john

fishlessman · July 2010

raised grid like was mentioned works pretty good to even it out better. ive come to expect that the back left is hotter on my egg and cook thicker pieces in that area, never opened a package of chicken thighs where all were the same size. with turkey i aim the thighs towards the hotter back for better cooking, thick ends on a brisket get aimed at the hot spot etc. every cooker has little nuances, learn to cook with them, even my lacanche oven is hotter in the back because it cools from the front everytime you open the door

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