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Looks like R2D2 😂

Since I own an 23" KK, I won't be able to advise on some of your questions about your 32 BB, as it's a different design (oval vs round). I don't know the general burn pattern in the 32, so I'm not a good source for how to light the fire for larger cooks, but my guess would be to light at least a couple of spots for direct cooking a large amount of food. Indirect might not need more than one. But, I'll let the folks that actually own a 32 chime in with their experience. I highly recommend the smoker pot. Use mine on just about every long cook (more than 2 hours). It's a DIY - simple project though. Get a 2 qt cast iron uncoated Dutch oven (cheapest one you can find). You drill 3 very small holes (3/32") in the bottom; yes, the bottom, not the lid - you want to force the smoke down into the fire to burn off some of the volatiles to produce a cleaner smoke. Also, you don't want too many holes or too big ones; the goal is to starve the wood chunks of oxygen to make them smolder and not actually burn. This is how you get prolonged smoke generation. It's also important to seal the lid airtight. Most of us do this by making a simple flour and water paste (soft modelling clay) in a zip bag, cut off the bottom corner and pipe the paste onto the underside lip of the lid like iciing a cake. Then put your wood chunks in the bottom and gently place the lid with the paste onto the bottom to seal it up. Takes some practice to get the right consistence and technique, but it's not hard to master. You just place the assembly directly on the lit area of the coals. It takes a few minutes to heat up enough to start smoking, but you're waiting for the KK to come up to target temp anyway, so it's not delaying your cooking time. And the cool thing is, when you're finished with the cook, you've made a few chunks of charcoal!