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Give "The Bar" at Victor Churchills a shot. Great experience. Butcher's Dinner at the top of Burke Street is also a great spot. I miss the Melbourne food scene a lot!!

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

I live in Singapore and the humidity here averages 90%, but very frequently hits 100%. I use a Spacecase which is now owned by Pelican. It is overkill, but I had a few spare sitting around as I used to use them for travel. It keeps my charcoal and wood chunks nice a dry. https://www.pelican.com/au/en/professional/spacecase/

Awesome. Thanks RD.

Hey Folks - Since receiving my KK six months ago, I have been using my 10+ year old MAPP torch to light. Has been working well until it died. Before I replace, I wanted to check and see if the MAPP + Blower method was still the best approach to firing it up or is there something else that you would recommend?

I had the basket loaded pretty full, but they were large pieces so a fair few gaps in between. I can get Binchotan for $2.22 per kg if brought in bulk. Kingsford is around $4.12 per kg. The new Bincho I have is more like the Kingsford briquettes in size.

Congrats Jamie. I just got my BB32 a few weeks back. It is my first Kamado style grill and only took a few days of playing around with settings to feel reasonably confident. This forum is also a great resource. The key accessories that I use are welding gloves, black nitrile gives, grill floss and a MAPP touch for lighting. I was also given a Smartfire for Christmas. Only used it once but I really liked it. For eggs and stuff I uses a 12' Field Cast Iron pan. I own a ton of other cast iron, but the quality of the Field is amazing.

Ohhhh..... I miss the cheapo snags from Coles or Woolies!!

Will do. I also just had some more Binchotan arrive and it is smaller in size (like 2") blocks. Should be able to get more into the basket vs the larger logs I had before.

I love this forum - thanks for all the responses. I have been primarily using the lower cooking grate along with half the main grate on the left side. Have the basket splitter installed and only have coals under the right lower side (see pic). I really like this setup in terms of versatility, but just struggling with the heat. I can get it hot, but generally not hot enough to get a really nice sear like I would on my Weber Kettle. I have just ordered some more charcoal as I suspected that I was not loading the basket up sufficiently. I mainly want to be able to get a really nice char on a thick tomahawk that has already been either indirectly cooked or Sous Vide.

Hey Folks - Still trying to get the hang of my BB32. One of my biggest struggles is getting it hot enough to sear steak. I have been doing some reading and I think I have been using the middle grate rather than flipping the top/pizza great upside down and resting it on the charcoal basket. Would really appreciate if someone could explain this....