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Last weekend we held our first ever BBQ Masterclass day at our Moorebank NSW store. Despite the threat of 35-40km winds and 90% chance of rain and thunderstorms, around 15 BBQ enthusiasts pitched up and boy were they glad they did.
The day started off with the captain of the Flaming Coals BBQ team demonstrating the easiest way to get the fire going in his offset smoker fire box using the Flaming Coals Charcoal Starter Wand. Next, we went through the different types of wood chunks and which wood was best suited to what kind of meat. Here's a quick summary for those of you who missed out:
Red gum - strong robust flavour
Apple - milder sweeter flavour
Cherry - milder sweeter flavour (similar to apple)
Peach - the sweetest of all woods
Iron bark - strong robust flavour (not as strong as redgum though)
We also have a summary guide available
Cam trimmed the meat live to demonstrate the best way to prepare your meat before putting it into the Flaming Coals Texas Offset Smoker. On the menu for the day were 2 racks of pork ribs, pork shoulder (to be pulled) and pork belly. Due to the length of time it takes to cook a pork shoulder, another pork shoulder was prepared the day prior, pulled and vacuum sealed. While many competition teams like to keep their rubs and cooking methods under wraps, Cam certainly didn't hold anything back. Ribs were trimmed on the spot and he shared his rub secret with the group.
Once the smoker was up to temperature (225ºF), the shoulder, ribs and belly were thrown into the offset smoker. Ironbark and apple wood chunks were added to the charcoal to give the delicious smoky flavour.
While the pork began to cook, Cam and Craig (the other half of the Flaming Coals competition team) headed into the showroom to talk through the different types of smokers and how they all work. For those of you who are interested in learning more, watch this video which explains how the different types of smokers work.
Whether it be a couple of rubs they hadn't tried before, a charcoal starter wand or a new stainless steel Mercer knife, most people took the opportunity to take advantage of the store-wide specials we had available to MasterClass registrants, many commenting that they were going to be in big trouble from their wives when they got home!
As we reached the mid-way point of the way, grumbling belly's were tamed by the pulled pork prepared from the day prior. The vacuum sealed pulled pork was sous vided for approximately 45 minutes and dished up for all to enjoy. We forgot the forks, but as I was reminded, men don't need forks.
While it was a heavily male dominated audience, there were a couple of ladies in the audience who were also eager to learn or just keep an eye on their husbands spending habits one or the other!
As we hit the midway point in the day, Cam removed all the pork from the smoker and wrapped it with foil. To demonstrate the difference in flavours between saucing, one rack of ribs were sauced with Sucklebusters Original BBQ Sauce while the others were left just with the dry rub.
With not much more to look at until the meat was ready, the demonstration switched gears and the spit roasting part of the day began.
To give Cam a break, I took over the spit roasting segment and imparted the years of knowledge picked up from my Greek in-laws. We went through the functions of a Cyprus Spit roaster, showing how it was possible to cook large pieces of meat, small kebab skewers and grill all on the one unit.
To kick off, mallee root charcoal was stacked in a pyramid and light in a couple of minutes using the Flaming Coals Charcoal Starter Wand. Anyone within a 1 meter radius could feel the heat being pumped out.
One of the most common questions we get asked is how to cook gyros. Honestly, gyros is the easiest thing to cook and is becoming very popular with people catering for birthdays, engagement parties or pretty much any event. The reason why gyros is becoming more popular is because it is so easy to do.
As demonstrated, you simply squash chicken thighs and lamb shoulders onto the skewer and in between 2 gyros plates.Check the recipe used on the day. A de-boned leg of lamb in the basket and some left over chicken was diced and cooked on a few kebab skewers.
Similar to the smoker session. Cam took the group back inside the showroom to demonstrate the differences between the various types of spits and when you would use one over the other.
The chicken skewers were ready in 15 minutes and were served.
While the gyros, leg of lamb and pork continued to cook, Cam and Craig continued to answer the plethora of questions thrown at them by an audience that were eager to learn. Cam shared his experience of judging in a BBQ competition and well as explaining more about how the competition circuit worked.
Finally, around 3pm, the ribs, leg of lamb and first cut of gyros were ready. As the ribs were unwrapped and the Mercer Brisket Knife cut through them like butter and we almost needed armed guards to hold the crowd back!
Once everyone had a rib in their hands, there wasn't a peep out of anyone as they savoured every bite. Having eaten a lot of BBQ in our time, our CEO Tony openly said that those ribs were the best he had ever had I guess that's a hint for me to lift my game!
I must admit, those ribs were a hard act to follow, but my gyros and lamb were still gobbled down by the 10 or so people remaining.
Finally, after around 6 hours in the smoker, the pork belly was pulled out of the smoker and diced into cubes. The flavour was to die for. It was hard to believe that just sea salt and smoke could give such an amazing flavour.
All in all, I am very happy with how the day turned out and it was great to meet both new customers and see some old familiar faces once again. Another BBQ Masterclass has been scheduled for Melbourne on 8th April. If you are interested in attending, you must register.
Check out our previous blog post of how the Flaming Coals Offset Smoker excelled in the Yaks BBQ Festival.
Also, check out our blog post of the Recap of the BBQ Masterclass in Melbourne.
Welcome to our website. If you continue to browse and use this website, you are agreeing to comply with and be bound by the following terms and conditions of use, which together with our privacy policy govern BBQ Spit Rotisseries’s relationship with you in relation to this website. If you disagree with any part of these terms and conditions, please do not use our website.
The term ‘BBQ Spit Rotisseries’ or ‘us’ or ‘we’ refers to the owner of the website whose registered office is 59 Brunel Road, Seaford, VIC, 3198. Our ABN is 24633064311. The term ‘you’ refers to the user or viewer of our website.
The use of this website is subject to the following terms of use:
BBQ Spit Rotisseries (ABN 24 633 064 311) respects your privacy and is committed to handling your personal information in accordance with the Privacy Act 1988 (Cth) and the Australian Privacy Principles.
This policy explains what personal information we collect, why we collect it, who we share it with, and how you can access it, correct it or complain about how we have handled it. It applies to our website at bbqspitrotisseries.com.au, our Seaford showroom, our phone and email support, and our listings on third-party marketplaces.
In this policy, "we", "us" and "our" mean BBQ Spit Rotisseries of 59 Brunel Road, Seaford, VIC 3198.
This policy was last updated on 17/9/2026.
The information we collect depends on how you deal with us. It may include:
We do not seek to collect sensitive information (such as health or financial hardship information) and ask that you do not send it to us unless we have asked for it.
Wherever it is reasonable and practicable, we collect personal information directly from you, when you place an order, create an account, request a quote, call or email us, subscribe to our newsletter, enter a competition, book a masterclass, or visit our showroom.
We also collect information automatically when you use our website, through cookies, analytics tools and advertising pixels.
Sometimes we receive your information from a third party, including online marketplaces you have ordered through, payment and finance providers, delivery carriers, and our suppliers where a warranty claim is being handled on your behalf. Where we collect your information from someone other than you, we take reasonable steps to make sure you know we hold it and why.
We collect, hold and use personal information so we can:
If you choose not to give us the information we ask for, we may not be able to process your order, arrange delivery or assist with a warranty claim.
We record inbound and outbound telephone calls for training, quality assurance and monitoring purposes, and to keep an accurate record of orders, delivery arrangements, product advice and warranty discussions.
You will be told at the start of a call that it is being recorded. If you would prefer your call not to be recorded, please tell the team member you are speaking with and we will offer an alternative, such as continuing by email or arranging a call back on an unrecorded line.
Call recordings may contain personal information including your name, contact details, address and order details. They are stored securely within our telephone system, access is limited to authorised staff and management, and they are retained for 12 months before being deleted.
We do not use call recordings for marketing, and we will not publish or share a recording of your call without your consent, except where we are required or permitted by law to do so. You can request access to a recording of your own call using the contact details at the end of this policy.
A cookie is a small file placed on your device that lets a website recognise you and remember your preferences. We use cookies and similar technologies to keep your cart working, remember you between visits, measure how our website performs, and show you relevant advertising.
The main tools we use are:
Tool
What it does
Google Analytics 4
Measures site traffic, the pages you view and how you reached us
Google Tag Manager
Manages the tags that run the tools listed here
Meta (Facebook) Pixel
Measures the performance of our Facebook and Instagram advertising and lets us show ads to people who have visited our site
Klaviyo
Manages our email marketing and measures whether our emails are opened and clicked
Most browsers accept cookies automatically, but you can change your browser settings to refuse or delete them. Some parts of our website, including checkout, may not work properly if you do. You can opt out of personalised Google advertising through Google's Ads Settings, and out of personalised Meta advertising through your Facebook or Instagram ad preferences.
We disclose personal information only where it is necessary to run our business or where the law requires it. This may include:
We require our service providers to protect your information and to use it only for the purpose we engaged them for.
We do not sell, rent or trade your personal information to third parties for their own marketing purposes.
Some of the providers we use store or process personal information outside Australia. The countries in which those recipients are likely to be located include the United States and Canada, Ireland, Singapore or the Philippines.
Before disclosing your information to an overseas recipient, we take reasonable steps to ensure it will be handled consistently with the Australian Privacy Principles.
We take reasonable steps to protect the personal information we hold from misuse, interference and loss, and from unauthorised access, modification or disclosure. These steps include password-protected systems, restricted staff access, secure hosting, encrypted connections on our website, and physical security at our premises.
No method of transmitting or storing information is completely secure. While we work to protect your information, we cannot guarantee its absolute security.
We keep personal information only for as long as we need it for the purposes described in this policy, or for as long as the law requires. Order, invoice and tax records are kept for at least 7 years in line with our record-keeping obligations. Call recordings are kept for 12 months. When information is no longer needed, we destroy it or de-identify it.
If a data breach occurs that is likely to result in serious harm to you, we will notify you and the Office of the Australian Information Commissioner as required by the Notifiable Data Breaches scheme, and we will tell you what steps you can take to protect yourself.
You can ask us for a copy of the personal information we hold about you, and you can ask us to correct it if it is wrong, out of date or incomplete. Email sales@bbqspitrotisseries.com.au or write to us at the address at the end of this policy.
We will ask you to verify your identity before we release any information. We aim to respond within 30 days. There is no fee for making a request, though we may charge a reasonable fee for the cost of supplying a large amount of information.
In some circumstances the law allows us to refuse a request, for example where giving access would unreasonably affect another person's privacy. If we refuse, we will tell you why in writing and explain how to complain.
We may send you emails, SMS messages or, occasionally, calls about new products, special offers, masterclasses and events. We only do this where you have given us your details and have not opted out.
You can opt out at any time by clicking the unsubscribe link in any marketing email, replying STOP to a marketing SMS, or emailing sales@bbqspitrotisseries.com.au. We will action your request promptly.
Opting out of marketing does not stop us sending you messages about an order you have placed, such as order confirmations, dispatch notifications and delivery updates. If you ask us where we obtained your details from, we will tell you if it is reasonable and practicable to do so.
If you believe we have mishandled your personal information or breached the Australian Privacy Principles, please tell us first so we have a chance to put it right.
Email sales@bbqspitrotisseries.com.au with "Privacy complaint" in the subject line, or write to the Privacy Officer at 59 Brunel Road, Seaford, VIC 3198. Please describe what happened and what outcome you are looking for.
We will acknowledge your complaint within [5 business days] and aim to give you a written response within 30 days. If we need longer, we will tell you why.
We may update this policy from time to time. The current version is always available at bbqspitrotisseries.com.au/privacy-policy, and the date it was last updated appears at the top.
For any question about this policy or about how we handle your personal information:
BBQ Spit Rotisseries 59 Brunel Road, Seaford, VIC 3198 sales@bbqspitrotisseries.com.au 1300 002 771
Showroom hours: Monday to Friday 8:30am – 5:00pm, Saturday 9:00am – 3:00pm, closed Sunday.
