Yeah, it would be helpful to know which Weber you are using.
That being said, you are gonna have hot spots on almost any smoker or grill. And when you load it up, you are more than likely going to have more hot and cold spots. For the most part, I never worry about them. They are a fact of life. You can rotate the meat around to compensate, but I rarely do that either.
Question for y’all I put 5 butts on my Weber and slow smoked for 14 hours. It seemed like there was a hot spot toward the handle and a bit to the right of the handle. Did I overload the grill causing that? I have had plenty of other cooks with much less meat on the grill and I haven’t noticed this before. Your thought? Thanks.
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