10 Common Spit Roasting Mistakes (And How to Avoid Them)

Mate, there’s nothing worse than waiting hours for your spit roast, only to end up with burnt edges, raw patches, or dry as dust meat. Spit roasting should be the centrepiece of your backyard BBQ, smoky, juicy, and stress free. Yet even seasoned backyard legends can slip up and make mistakes that turn a great cook up into a disaster.

The good news? With the right gear, a bit of know how, and a few pro tips, you can avoid the most common spit roasting mistakes and serve up a feast your mates will rave about.

Here are the top 10 mistakes we see (and how to fix them).

1. Loading Unevenly

If your meat is off balance, your motor has to work overtime and your spit won’t turn smoothly. That leads to uneven cooking.

Fix: Always centre the load and use a counterweight if needed. Distribute the weight evenly along the skewer so the motor spins without strain.

2. Cooking Over The Wrong Heat

Too hot and you’ll burn the outside while the inside stays raw. Too cool and you’ll be waiting until next Christmas.

Fix: For most meats, aim for a steady medium heat with charcoal spread evenly. Keep your fire low and controlled. You want glowing embers, not raging flames.

3. Forgetting to Preheat The Coals

Throwing your meat on before the coals are ready means unpredictable heat and patchy cooking.

Fix: Wait until the coals are white hot with a red glow. That’s the sweet spot for consistent spit roasting.

4. Skipping The Truss

Loose, floppy meat rotates unevenly and can even tear off the skewer mid cook (trust us, it’s a BBQ nightmare).

Fix: Use butcher’s twine or spit roasting clamps to secure your meat tightly to the skewer. A firm truss = even cooking.

5. Opening The Lid Too Often

Every time you lift the lid, you lose heat and slow the cook.

Fix: Trust the process. Only open when you need to baste or check internal temps. Your spit will do the work if you let it.

6. Not Basting Enough

Dry meat is the fastest way to ruin a roast.

Fix: Baste every 20–30 minutes with oil, butter, or a marinade. This keeps the surface moist and helps build flavour.

7. Using The Wrong Motor

An underpowered motor will burn out or stop mid cook, leaving you in the lurch.

Fix: Match the motor to your load. Cooking a whole lamb? You’ll need a heavy duty motor with at least 30kg capacity. For chickens or roasts, a lighter motor will do.

8. Ignoring Internal Temperatures

Guesswork = dry or raw meat.

Fix: Use a wireless meat thermometer to check the temperature. Aim for 75°C for chicken, 63°C for medium beef/lamb, and 68–70°C for pork.

9. Forgetting To Rest The Meat

Slice straight off the spit and all those juices will end up on the chopping board instead of in your mouth.

Fix: Rest your meat for 15–20 minutes under foil before carving. This lets the juices redistribute for maximum flavour.

10. Not Planning Enough Fuel

Running out of charcoal halfway through a cook is a rookie mistake.

Fix: Always load more fuel than you think you’ll need. Have extra charcoal or heat beads on hand so you can top up as needed.

Pro Tip:

If you’re new to spit roasting, start small. Try chickens or roasts before tackling a full lamb. You’ll build confidence and nail your technique.

Ready To Master Your Next Cook Up?

Avoiding these mistakes will make your spit roasting smoother, tastier, and way less stressful. With the right gear and a few tricks up your sleeve, you’ll look like a pro in no time.

Check out our full range of spit rotisseries, motors, and accessories at BBQSpitRotisseries.com.au and take your backyard BBQs to the next level.

Quick FAQs

Q: How long does it take to spit roast a whole lamb?
A: Usually 4–6 hours, depending on size and heat. A balanced load and steady coals are key.

Q: What’s the best fuel for spit roasting?
A: Lump charcoal burns hotter and gives that authentic smoky flavour, but briquettes provide longer lasting heat. Many blokes use a mix of both.

Q: Can I spit roast without a lid?
A: Yes, but a hooded spit helps control heat and speed up cooking, especially on windy days.

Here’s to crackling pork, juicy lamb, and weekends well spent around the spit. Fire it up, mate your best BBQ is just around the corner.

by: Caleb Barker