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Oh why am i only seeing this post now @Aussie Ora! haha. How have you been doing them sense? Have you had another go? I quite often do pork belly on the KK. I am doing one tonight in fact. Like you mentioned, cutting too deep through the skin will not work well for crackle. Cutting just enough is the trick. I am not so organised these days and dont get around to salting it the night before. I do however pour boiling hot water over the rind before i salt it before putting it onto the KK. The trick is to cook it enough, but not too much so the meat is ruined. Id much rather have a good cook on the meat than the best crackle you can cook with over cooked meat.