The Ultimate Guide to Charcoal Spit Roasting: Tips & Techniques

This_image_shows_Whole_lamb_on_a_spit_roaster

If you’ve never cooked over charcoal before, you might be wondering:

  • How do I get the coals hot enough?
  • How long does a whole lamb take?
  • Do I just stand there and drink beer while it cooks? (Yes, but there’s a bit more to it.)

Cooking with a charcoal spit roaster isn’t complicated, but there are a few tricks to getting juicy, perfectly cooked meat with that proper smoky flavour.

Here’s everything you need to know.

What is a Charcoal Spit Roaster?

A charcoal spit roaster is basically a rotating BBQ where the meat slowly spins over hot coals. Unlike a standard BBQ, the slow rotation keeps the meat juicy, while the charcoal adds that unbeatable smoky flavour.

This image shows whole chicken cooked on Charcoal Spit Roaster

  • Best for: Whole lamb, pork shoulders, chickens, beef roasts
  • Cook time: Slow and steady wins the race—expect a few hours
  • Flavour: Charcoal gives it that proper, old-school taste

Tip: Lump charcoal burns hotter and cleaner than briquettes.

How to Set Up Your Charcoal Spit Roaster

Step 1: Get Your Charcoal Ready

  • Use lump charcoal or hardwood (not the cheap stuff that smells weird).
  • Light your charcoal in a chimney starter for an even burn.
  • Spread the coals to the sides—not directly under the meat, or you’ll burn it.

Step 2: Prep the Meat

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  • Tie it up properly—nothing worse than meat flopping around.
  • Season it well—salt, garlic, rosemary, and lemon never fail.
  • Stick the spit forks in properly so the meat stays put.

Step 3: Cook It Low & Slow

  • Start with a hot fire, then let it settle down before adding the meat.
  • Turn it on and let the spit do its thing—no flipping, just patience.

Keep an eye on the coals—you might need to top them up during the cook.

The Best Meats for Charcoal Spit Roasting

  • Lamb on the Spit – Classic, full of flavour, and a winner every time.
  • Pork Shoulder – Crispy crackling and melt-in-your-mouth meat.
  • Whole Chicken – Juicy, smoky, and great with a spice rub.
  • Greek Souvla – Small chunks of lamb or pork on skewers, perfect for quick cooks.

This image shows gyros being cooked on Charcoal Spit Roaster

Tip: A mix of charcoal and wood chunks gives even better flavour.

Common Mistakes & How to Avoid Them

❌Placing the meat too close to the coals – You’ll burn the outside before the inside cooks.
❌ Not tying the meat properly – It’ll flop around, cook unevenly, and you’ll look like an amateur.
❌ Not resting the meat – Give it 10-15 minutes before carving, or all the juices will run out.
❌ Using the wrong charcoal – Stick to natural lump charcoal or hardwood.


Where to Get a Proper Charcoal Spit Roaster

Sick of using a dodgy setup? BBQ Spit Rotisseries has the good gear:

✅ Stainless steel spits that don’t rust
✅ Motors strong enough to turn a whole lamb
✅ 18+ years of experience
✅ Fast delivery anywhere in Australia

Check out the best spits here

Final Thoughts – Why Charcoal Spit Roasting is Worth It

Sure, it takes longer than a gas BBQ. But once you’ve tasted proper charcoal-cooked meat, there’s no going back.

Got a big cook-up planned? Fire up the charcoal, get the spit turning, and enjoy the process.

Grab a spit here and get cooking.

Check out our blog post How to cook th Perfect Lamb on a Spit Roaster

by: Gerardo Reis