EX4 Left and Right Side Temp Difference

arod757

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Put some thermometers on the grill to monitor chamber temp difference. Results not good. Difference between left and right side was anywhere from 20 to 40 degrees with the pit set at 225. I used my own temp probes from a different device but also the Weber probes. I've attached some screen shots with initial startup temp and then the differences.

Weber claims they've been working on a solution for a couple of days, as they've received other complaints about the same issue. I'm supposed to get a call when they've come up with something. Between the utter crap of an android app and now this, I'm becoming less and less impressed.

Think I'm going to find some sheet metal to cut and place between the flavorizer bars to see if I can even out the heat myself. I really wanted to cook a brisket this weekend.

probe setup.jpginitial startup temp.png234-257.png225-268.png226-251.jpg
 

MnLakeBum

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Very interesting. I'll run the same test on my EX^ when I get back from Florida next week. I've noticed and measured in the past with grills and smokers that the levelness of the grill(left to right) can change how even the temperatures are but if Weber is acknowledging a problem I'm sure one exists. The 18 chicken legs that I did the other day at 265* for 90 minutes seemed to cook very evenly although I didn't use the last 6-7" on either side of the main cooking area.
 
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arod757

arod757

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I did forget to mention that I perfectly leveled the grill. I was afraid that was causing the issue too. But it didn't help. Even moved the grill around a bit to see if today's north wind was feeding the flames at all. Again, no change.
 

tigermikie

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Watched a video on YouTube showing a first cook. Wings and sausage. Food on the right third, top and bottom, were black with charring. Definitely a problem.
 

Brian Vallotton

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Watched a video on YouTube showing a first cook. Wings and sausage. Food on the right third, top and bottom, were black with charring. Definitely a problem.
I just watched that video. One issue is that he may have had his temp up higher than he thought, but beyond that it definitely was cooking hotter on the right side. Hmmm.
 
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arod757

arod757

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Watched a video on YouTube showing a first cook. Wings and sausage. Food on the right third, top and bottom, were black with charring. Definitely a problem.
Well, I hope they find a solution quickly. Just glad I purchased from Lowe's. I can just load the whole thing up in my truck and return it.
 

GriLLMaRksRseXy

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Put some thermometers on the grill to monitor chamber temp difference. Results not good. Difference between left and right side was anywhere from 20 to 40 degrees with the pit set at 225. I used my own temp probes from a different device but also the Weber probes. I've attached some screen shots with initial startup temp and then the differences.

Weber claims they've been working on a solution for a couple of days, as they've received other complaints about the same issue. I'm supposed to get a call when they've come up with something. Between the utter crap of an android app and now this, I'm becoming less and less impressed.

Think I'm going to find some sheet metal to cut and place between the flavorizer bars to see if I can even out the heat myself. I really wanted to cook a brisket this weekend.

View attachment 108View attachment 107View attachment 106View attachment 104View attachment 105
Thanks for the informative post. Is there any information "in the wild" on Weber acknowledging this issue and that they are working on a solution? It is the first I have heard of that part of your post. I can definitely see on all the videos there is a temp swing from left to right just by looking at the food like everyone says. I cannot wait to get mine and do the same experiments. Just a thought...Maybe a small aluminum or steel cake pan with some water on the right third of the grill under the grates to even it out a bit? Might be easier than cutting sheet metal and changing the whole dynamic of the grill until weber can get their act together.

Another Idea (only because I have a few laying around from my other Weber Gas Summit and Genesis) Maybe take two more flavorizer bars and flip the over and drop them between the last two flavorizer bars?
 
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arod757

arod757

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Just a thought...Maybe a small aluminum or steel cake pan with some water on the right third of the grill under the grates to even it out a bit? Might be easier than cutting sheet metal and changing the whole dynamic of the grill until weber can get their act together.

Another Idea (only because I have a few laying around from my other Weber Gas Summit and Genesis) Maybe take two more flavorizer bars and flip the over and drop them between the last two flavorizer bars?
Yes, the sheet pan idea is what I'll try first. If it doesn't work I'm going to just wait a week to see what Weber comes up with. After that it's probably just headed back to Lowe's.

It looks to me like the blower is maybe misaligned, because flames are much more visible on the right side of the chamber.
 

Brian Vallotton

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Yes, the sheet pan idea is what I'll try first. If it doesn't work I'm going to just wait a week to see what Weber comes up with. After that it's probably just headed back to Lowe's.

It looks to me like the blower is maybe misaligned, because flames are much more visible on the right side of the chamber.
I think that what you said about the blower could be a very VALID POINT. I am thinking.... how many things could really be causing it... IT is centered, it is equal all the way around... but you can SEE the flame is more to the right in many pictures... so there it is. The air from the blower has to be what is doing it. With that said it may be an easy fix... or not. hehe. What do I know?
 

GriLLMaRksRseXy

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Yes, the sheet pan idea is what I'll try first. If it doesn't work I'm going to just wait a week to see what Weber comes up with. After that it's probably just headed back to Lowe's.

It looks to me like the blower is maybe misaligned, because flames are much more visible on the right side of the chamber.
I think you are really on to something there! One of my first questions to Weber was the fan. It finally took me posting the question on amazon to get an answer. I only saw the actual fan for the first time in assembly video that someone posted on here yesterday. Once I get mine in assembled and seasoned I will repeat the same temp experiments.

One thing I really want to see is the temperature variance over a long period of time on each probe with my Fireboard extreme as the grill continuously goes through its cycles of moving the pellets to the pot and igniting them over time. I know there are several ways to work out a 25 degree difference on any grill through a few home brewed hacks but the flames dancing around have me concerned more than a 25 degree difference across 2 or 3 feet because I speculate as the grill cycles through the pellets that the temperature swings will probably be a little higher and lower during those cycles.

Once I get a baseline and if I am not happy with it I will take a peak at the blower. It looks to be a DC Muffin type fan from the one video I saw. Im not going to re engineer my grill but if I can adjust alignment or something I will. If not I will figure out another temporary solution that works through as much of the temperature range as possible and try not to inhibit the searing ability or the free flow for smoke as much as possible.

To be honest, I have owned A LOT of grills and I am really OCD about even cooking temps. It is one of the biggest reasons I have tried so many different grills. I have owned almost every decent Weber Gasser, have had every kettle ever made except the sexy new summit, PK's, BGE, WSM and Offsets of several types. The only ones that were almost perfect without much fuss was the BGE, My Weber Smokey Mountain and an ancient original New Braunfel's smoker.

My Summit is now the most perfect of all of them but it required a bunch of modifications and I even have a spread sheet and notches on the knobs for the burner temps LOL. What I am trying to say is almost no grill is perfect and definitely only a few have perfect heat distribution. Ive cooked some amazing meat on even the worst of grills I didn't mention albeit with a lot more sweat equity but it all worked out. Long story short, if Weber don't fix it.....I will.....someway or another. I have wanted a good pellet smoker for awhile. I like everything the are supposed to be about. I think our Smokefires are the closest to actually really getting there. I still think its gonna be ride with some bumps along the way but between weber, 3rd party vendors and an awesome community like this......we will all figure it out so I will be keeping mine :)
 

Brian Vallotton

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I think you are really on to something there! One of my first questions to Weber was the fan. It finally took me posting the question on amazon to get an answer. I only saw the actual fan for the first time in assembly video that someone posted on here yesterday. Once I get mine in assembled and seasoned I will repeat the same temp experiments.

One thing I really want to see is the temperature variance over a long period of time on each probe with my Fireboard extreme as the grill continuously goes through its cycles of moving the pellets to the pot and igniting them over time. I know there are several ways to work out a 25 degree difference on any grill through a few home brewed hacks but the flames dancing around have me concerned more than a 25 degree difference across 2 or 3 feet because I speculate as the grill cycles through the pellets that the temperature swings will probably be a little higher and lower during those cycles.

Once I get a baseline and if I am not happy with it I will take a peak at the blower. It looks to be a DC Muffin type fan from the one video I saw. Im not going to re engineer my grill but if I can adjust alignment or something I will. If not I will figure out another temporary solution that works through as much of the temperature range as possible and try not to inhibit the searing ability or the free flow for smoke as much as possible.

To be honest, I have owned A LOT of grills and I am really OCD about even cooking temps. It is one of the biggest reasons I have tried so many different grills. I have owned almost every decent Weber Gasser, have had every kettle ever made except the sexy new summit, PK's, BGE, WSM and Offsets of several types. The only ones that were almost perfect without much fuss was the BGE, My Weber Smokey Mountain and an ancient original New Braunfel's smoker.

My Summit is now the most perfect of all of them but it required a bunch of modifications and I even have a spread sheet and notches on the knobs for the burner temps LOL. What I am trying to say is almost no grill is perfect and definitely only a few have perfect heat distribution. Ive cooked some amazing meat on even the worst of grills I didn't mention albeit with a lot more sweat equity but it all worked out. Long story short, if Weber don't fix it.....I will.....someway or another. I have wanted a good pellet smoker for awhile. I like everything the are supposed to be about. I think our Smokefires are the closest to actually really getting there. I still think its gonna be ride with some bumps along the way but between weber, 3rd party vendors and an awesome community like this......we will all figure it out so I will be keeping mine :)
Hi GrillMarks. Glad you are here. I enjoyed what you have said here. What do you think of the idea that maybe the fan is blowing more air than it is supposed to be blowing? It seems that could be a software fix on Weber's end... just wanted your thoughts on that. It is a variable speed fan isn't it?
 

tigermikie

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I’m not really that worried. This is my 4th Weber grill. I had problems with my Summit leaking smoke. Weber worked hand in hand with me to get the problem solved. I realize this is a very different issue, but I know they will find a solution. As the saying goes they just don’t “talk the talk, they walk the walk”. Think I got that right.
 

Brian Vallotton

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I’m not really that worried. This is my 4th Weber grill. I had problems with my Summit leaking smoke. Weber worked hand in hand with me to get the problem solved. I realize this is a very different issue, but I know they will find a solution. As the saying goes they just don’t “talk the talk, they walk the walk”. Think I got that right.
I like that attitude!
 

GriLLMaRksRseXy

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Hi GrillMarks. Glad you are here. I enjoyed what you have said here. What do you think of the idea that maybe the fan is blowing more air than it is supposed to be blowing? It seems that could be a software fix on Weber's end... just wanted your thoughts on that. It is a variable speed fan isn't it?
Thanks Brian! I would have to say if Weber is really working on a fix then YES it would have to be a software update to the PID controllers software. I LOVE Weber but I do not see them working on a "fix" for a grill they have engineered and sent to market that would be anything more than software or some type of baffle, diffuser, plate or extra wide flavorizer bars that the consumer can install. You can guarantee they know more than we know about any "short comings" of their product so I am sure they knew about this but had to get it to market. OH and yes....while I have not seen it, a DC motor would definitely more than likely be variable and would pair perfectly with a PID controller and temperature sensor in the grill.
 
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Brian Vallotton

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Thanks Brian! I would have to say if Weber is really working on a fix then YES it would have to be a software update to the PID controllers software. I LOVE Weber but I do not see them working on a "fix" for a grill they have engineered and sent to market that would be anything more than software or some type of baffle, diffuser, plate or extra wide flavorizer bars that the consumer can install. You can guarantee they know more than we know about any "short comings" of their product so I am sure they knew about this but had to get it to market. OH and yes....while I have not seen it, a DC motor would definitely more than likely be variable and would pair perfectly with a PID controller and temperature sensor in the grill.
Thanks for sharing your thoughts on that. Just like anything that you buy in the initial launch there are bugs to work out. I have only owned a Traeger and my 2 Weber 18" Kettles that are over 20 years old. I have confidence that we will see some tweaks. It will be fun to be a part of it! God bless!
 

ingiro22

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Well this is not good, one of the reasons I choose this pellet grill was from all the Weber testing videos about how they designed it to cook so evenly 😂
 

topkatt4518

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I have noticed the samething on my EX4. Right side has the flame extending out much further than the left. I agree I think it is how the fan is introducing the combustion air into the burner pot. I was almost thinking of adding a shield to the right side burner table to slightly limit the exposed flame. I am also thinking the small baking pan under the right side grate filled with water on a long slow smoke would do the trick until Weber comes up with an answer. I planned on brisket this weekend and definitely do not want to ruin an expensive piece of meat. We should all put in support tickets to Weber to get our point across. Honestly I am a little disappointed with the grille so far out of the box. I guess this is why we like being on the cutting edge of technology, so we can help make it right.
 

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Hello guys. New here. My EX4 arrived yesterday, put it together and did the first burn in. This post is interesting, I'll be following.
 

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My grill hasn't arrived yet but honestly, I am expecting there to be at least some hotter spots across the grilling surface. My Genisis gas grill has the same flavourizer bar system and I still get hots spots. Mind you, the hot spots on my Genesis are not nearly as bad as my previous grill, but there definitely are hotter spots. The hotter spots are easy enough to manage once I got to know the grill.

If it turns out that there are hot spots on the SmokeFire, my hope is that they are minimal.
 

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