Hot Composting

02What you'll need

• A bay or bin at least 1m³
• A mix of browns (straw, dry leaves, shredded cardboard)
• A mix of greens (kitchen scraps, fresh grass clippings, manure)
• A garden fork for turning
• A compost thermometer (optional but useful)

03Method

• 1. Build the pile at least 1m³ in one go, layering browns and greens roughly 2:1 or 3:1 by volume.
• 2. Water each layer lightly as you build — the pile should be moist as a wrung-out sponge, not wet.
• 3. Turn every 2–4 days to keep oxygen levels up and heat even.
• 4. Monitor temperature — a good hot pile reaches 55–65°C in the first week or two.
• 5. Once the pile stops reheating after turning, let it cure for 1–2 weeks before use.

04Troubleshooting

• Pile won't heat up — usually too dry, too small, or too carbon-heavy; add moisture and greens, and ensure enough volume.
• Bad smell (ammonia or rotten) — too wet or too nitrogen-heavy; add more dry browns and turn more often.
• Pests attracted — avoid meat, dairy, and oily scraps; bury fresh additions into the centre of the pile.
• Slow to break down — pieces too large; chop or shred material smaller before adding.

05Timing & maintenance