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G’day Plassy, usually crackling in all ovens is done hot as hell first mate. I think I fluked it first time in Phil’s by loading up the top with heaps and a block on top without the smoker tray for starters and only say 15 odd beads below. After 15 minutes or so careful not to burn the skin then removed 50% top beads and added the smoker tray to difuse radiant heat. It is a fine line from then on as slow cooking for hours starts to sweat the crackling down slightly rubbery in spots. Nicko did a belly unlike my roast chunk so unsure of his timeline but it looked tops!
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