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Bar Keepers Friend if you need something that is a little abrasive. I have used it around the vent of my BB32 and it worked great. But 99% of the time, I just use some kitchen degreaser spray and dish soap.

I am in Singapore and live directly on the ocean, so humidity is crazy. I leave the top and bottom vents open and don't use a cover. I also try and heat the grill up at the end of any cook. For example, if I do a low and slow session, I will just open the vents up afterwards for an hour or so and bring it up to 500f before shutting everything down. That burns off any gunk. I also have a gas Weber that is mainly used as a prep bench now I have my KK. However, the local weber dealer suggested that I not cover it to avoid locking in humidity. Since I have been following his advice, I have had almost no issues with corrosion despite being so close to the ocean. Also, my other tip to avoid corrosion/rust on exterior surfaces is CorrosionX. I use it on everything around the house and it is amazing. The other good option is Lanolin based sprays (which are also food safe) but don't last as long as CX.

Welcome to the club. 1. I use the divider to split the basket 50/50. Even with half a basket, I easily get 12+ hours of burn time on a low (350f) cook. I have the protein on the left and fire on the right. Never had an issue with burn time or uneven temps. 2. Never used a smoker pot. Just throw some wood chunks on the fire. 3. Very rarely that I light the entire basket as I normally use the splitter so I have a hot / warm side. I fill half the basket and light a few areas withe my MAAP torch. Leave the bottom vent fully open and lid up for about 20-30 min. The basket is then roaring hot. If I need to speed things up, I will use a little workshop blower to add more air. 4. I find the dome fills very evenly with smoke. My setup for smoking sessions is fire on the right. I install the lower grate, and then use the split main grate on the left. Add my protein to the main grate with a pan underneath to catch drippings. See the photo. I use a SmartFire temp control and get rock solid stability.

I believe the standard wheels are 4 inch, but use a standard castor bolt pattern. You may be able to unbolt the existing wheels and replace them with something larger like this... Dennis should be able to add more details on if this is possible. Would be a nice upgrade.

Also, I keep having an issue with the search function on the site. Get a message saying "please wait X seconds before you attempt another search".

Hi Folks, I am considering ordering the rotisserie basket splitter for my BB32. I do quite a few spinning cooks and until now I have just pilled up the coals on either the front/back or left/right. I generally use the wire frame thing that clips on top of the charcoal basket (I think it is for the heat deflectors) to sit a cast iron frying pan full or potatoes to catch the dripping. I am tight on storage space, so before I pull the trigger on another accessory I wanted to get some input; 1) Would it still be possible to rest a pan under the protein while using the splitter? From photos it looks like it would be but wanted to confirm. 2) For those that have "upgraded" to the splitter, has it been worthwhile, vs just stacking coals on either side? I assume it would improve temp control? Thanks, Ash.

So I did the normal prep - dry and leave in the fridge for ~24 hours. Just before cooking, I seasoned with some olive oil, baking powder and salt. Cooked on the rotisserie at 300f for about 4 hours until my internal temp was about 170f and the meat was probing pretty tender. Removed and covered loosely with foil. Cranked the grill to about 500f and finished it for 15 minutes to allow the crackle to form. I did move a few coals directly below, but the heat caused a bit of charing. Come out great - but forgot the photos sorry Thanks for all the tips and suggestions.

I have a BB32. I don't have the new rotisserie splitter, but generally just pill the coals up on the front and back. My normal approach for porchetta is to go hot at the start, then drop the temp to finish slowly, but I am concerned about the KK being too hard to drop the temp.

Hey Folks - Going to tackle a 4kgs (9lbs) belly porchetta tomorrow night. Have read quite a few of the methods here, but they all seem to be a little different. Going to do it on the rotisserie. I was thinking of starting at around 500f to form a nice cracking (about an hour), then drop to 400f for the rest of the cook. Expecting it to take about 4 hours. Am I heading in the right direction? I used to find this easy on my Weber, but my last few porchetta attempts have not be that great (i.e. no cracking). Keen to nail this. Thanks, Ash.

I added my charcoal to pump it up to about 550f. Giving it another shot on Christmas so wish me luck!!

Thank folks. I cooked at 300f for a few hours until internal was 160f. Then cranked up the temp to 500f but still couldn’t get the crackling to form. Hit is with my MAPP touch and it came up fine, but I feel that was kind of cheating. Overall, it tasted great. Here a few pics when it first went on. Forgot to get any from the final, due to a few too many beers 17017A32-0887-4006-BE71-FE9B21C07C6A.MOV

Thanks Folks. This is super helpful. The pork belly has been hanging for a couple of days and I rolled it last night. Now in the fridge covered in salt. Will post some photos in a few hours.

Hi Folks, I am planning to do a rotisserie tomorrow on my BB32. Generally when I use the rotisserie, I have my meat positioned over the side where there is no charcoal as I use a basket splitter. However, tomorrow I am doing a porchetta and it is too long. What would be the best approach? Do I remove the splitter and just bank the coals up and the front and back? Or should I use some foil as a deflector? Thanks, Ash.

Had a bit of a hunt around through some of the old posts. Will start direct then use a drip tray and foil to switch to indirect.

Hi Folks, Have been away for the last four months, so super excited to get my KK fired up again!! Was after some tips on the best setup for the Rotisserie. I have a basket splitter so not sure if I should cook indirect or direct? I am only planning a small cook (Chicken thighs) so will not need the full length of the spit. Thanks, Ash