What’s the Best Charcoal for Spit Roasting?

If you’re planning a spit roast, don’t make the rookie mistake of grabbing just any bag of charcoal…

You’ve likely invested in a good quality spit, some decent meat and you’ve invited your friends and family around to show them how good you are on the BBQ. The last thing you need is for your charcoal to let you down. 

Nothing beats the incredible flavour you get when cooking with charcoal. But not all charcoal is created equal. The type of charcoal you use can make or break your cook. Heat consistency, burn time, size and flavour all depend on it

There are a few options out there, and we’ve tried them all over the 20+ years of being in business. Often, the charcoal that’s best for low n slow smoking, or grilling isn’t the best option for spit roasting, so, what’s the best charcoal for spit roasting?

Let’s break it down.

Why Charcoal Choice Matters for Spit Roasts

Spit roasting isn’t your average sausage sizzle. You’re working with big cuts of meat, long cook times, and the need for steady, reliable heat. If your fuel burns out too fast or creates too much ash, you’ll be scrambling mid cook and nobody wants that when they’ve got a yard full of hungry mates.

Charcoal Types Compared

1. Flaming Coals Lump Charcoal (Our Top Pick)

Made from dense hardwoods, this is the ideal charcoal for spit roasting.

• Clean, natural burn with no chemicals or fillers
• Long-lasting heat perfect when you’re spinning for hours on end.
• Consistent fist-size pieces no need to break chunks up, or dealing with pieces the size of small pebbles. 
• Minimal ash, so your fire keeps breathing
• Beautiful flavour profile mild, smoky, and just right

Whether you’re roasting lamb, pork, or even chickens on the spit, this charcoal gives you consistent results every time.

Shop Flaming Coals Lump Charcoal

2. Mallee Root Charcoal

This stuff is legendary in some BBQ circles and for good reason.

• Made from mallee root, a native Australian hardwood predominantly harvested in the Mallee region in North West Victoria
• Hot, fast burn with a distinct earthy aroma
• Great for grilling or short roasts, but may burn too fast for longer spit cooks
• Expensive, mallee root is becoming increasingly harder to get which means that if you can get it, you’re often paying a premium for it.

Shop Malle Root Charcoal

3. Gidgee Charcoal

Another premium option made from outback gidgee wood predominantly harvested in Charleville QLD.

• Ultra dense hardwood, extremely hot but quicker burn times
• Higher ash and minimal smoke
• Great for grilling

Shop Gidgee Charcoal

4. Charcoal Briquettes

You’ll find these everywhere, but they come with pros and cons.

• Uniform size makes stacking and lighting easy
• Burns slower than lump charcoal
• Often made with fillers and binders (unless labelled “natural”)
• Often coated with an accelerant to make them easy to light
• Accessible - available at the local supermarket, hardware store or petrol station

Briquettes can work in a pinch, but many spit roasters avoid them due to their chemical additives and heavy ash output. If you do use briquettes, stick with natural versions only.

Shop Flaming Coals Natural Hot Rods Charcoal

Which One Should You Choose?

If you’re looking for flavour, long burn time, and zero fuss, Flaming Coals Lump Charcoal is your best bet, especially for beginners or weekend warriors who want results without overthinking it.

But if you’re feeling adventurous and have some experience, gidgee or mallee can add unique heat and flavour to your cook.

And if you're using briquettes, just be sure to choose high-quality, natural ones and avoid anything that smells like a science experiment when you light it.

Quick Tips for Spit Roasting with Charcoal

• Use a charcoal chimney starter for easy lighting
• If you’re not using a chimney starter, bunch your charcoal in a pyramid and use 3 fire starters to get it going. Once it’s alight, then spread the charcoal out to the length of your meat
• Position your charcoal either behind or in front of your meat, not directly under the meat (otherwise you’ll get flare-ups)
   
• Top up slowly. Adding too much charcoal at once drops the temp. Just throw a few pieces either in front or behind the already lit charcoal and it’ll gradually catch alight. The best thing about using a natural charcoal is that you don’t need to wait for it all to ash over. Simply throw the new charcoal next to the burning charcoal and let it catch.

Final Thoughts

You’ve spent good money on your spit. Don’t waste it using dodgy charcoal.
Pick a fuel that burns steady, clean, and gives your meat that legendary Aussie flavour.

Flaming Coals Lump Charcoal is the one we trust in our own backyards and it’s helped thousands of BBQ legends roast like pros.

Ready to Fire It Up?

Explore our full range of natural lump charcoal and get your gear sorted for the weekend.
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Quick FAQs

Q: What’s the best charcoal for beginners?
A: Flaming Coals Lump Charcoal it’s forgiving, burns clean, and delivers great results without needing expert fire skills.

Q: Can I mix different types of charcoal?
A: Yep! Some people mix lump charcoal with a few briquettes to stretch the burn. Just watch for inconsistent heat zones.

Q: How much charcoal should I use for a whole lamb?
A: We recommend 1kg of charcoal for every kg of meat, starting out with about 50% of that and using the other 50% for top-ups during the cook. 

by: Cameron Brewer