First steaks, hot spot.....

Mark.B

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Grilled the first steaks tonight and of course not all the steaks were uniform. They turned out great, but noticed there is a real hot spot in the front right of my ex4. I guess now I know about it but really was hoping for a more consistent temp across the entire grill. Anyone come up with a solution for the hot spot other than always moving the food around? Note, I did the steaks at the Weber recommended 525 degrees. I watched the fire below and it was definitely blowing out the right side of the pot.
 

Goneincognito

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I have seen people move the burn pot cover left/right to counter this but unsure how well it works.
 

bbqking

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Grilled the first steaks tonight and of course not all the steaks were uniform. They turned out great, but noticed there is a real hot spot in the front right of my ex4. I guess now I know about it but really was hoping for a more consistent temp across the entire grill. Anyone come up with a solution for the hot spot other than always moving the food around? Note, I did the steaks at the Weber recommended 525 degrees. I watched the fire below and it was definitely blowing out the right side of the pot.
Grill grates?
 
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Mark.B

Mark.B

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JpsBBQ

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I rather enjoy the hot spots. I’m all for relative consistency when bbqing or roasting, but when searing I kinda like to have two zones. Some steaks need to be cooked more than others and some steaks are thicker than others etc. I truly see it as an advantageous situation for searing. As long as you can consistently identify where the hot spot or spots are located.

I think there are even some minor hot spots at lower temps, but they aren't significant. People get waaay to excited about minor temp variations. They are usually only a factor in timing and not the final products quality.

I say embrace it!
 

Dassman5

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Grilled the first steaks tonight and of course not all the steaks were uniform. They turned out great, but noticed there is a real hot spot in the front right of my ex4. I guess now I know about it but really was hoping for a more consistent temp across the entire grill. Anyone come up with a solution for the hot spot other than always moving the food around? Note, I did the steaks at the Weber recommended 525 degrees. I watched the fire below and it was definitely blowing out the right side of the pot.
I have a minor hot spot on the right side of my ex4, but consider it insignificant and simply moved the burn pot heat shield a bit to correct it.

If your ex4 was assembled when you got it, check the firebox cover, where the pellet slide is attached, to make sure that it completely covers the box with no gap at the front. A number of owners who purchased theirs from dealers had that cover installed incorrectly.
 
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Mark.B

Mark.B

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I have a minor hot spot on the right side of my ex4, but consider it insignificant and simply moved the burn pot heat shield a bit to correct it.

If your ex4 was assembled when you got it, check the firebox cover, where the pellet slide is attached, to make sure that it completely covers the box with no gap at the front. A number of owners who purchased theirs from dealers had that cover installed incorrectly.
I will check that, and yes is was assembled before purchase. Thanks for the info!
 

Dassman5

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I will check that, and yes is was assembled before purchase. Thanks for the info!
The two boltholes where the pellet slide is attached to the firebox cover should be slight to the front, rather than to the back of center of the burn pot hole. Also, the top of the pellet slide should be positioned under the rear rail upon which the center flavorizer bar sits. Lots of pictures and videos of correct and incorrect installations on the internet.
 
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