The Beginner’s Guide to Spit Roasting: What Every Backyard BBQer Should Know

Author: Cameron Brewer  Date Posted:24 June 2025 

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Want to impress your mates with a proper backyard feast?

If you’ve ever watched someone spit roast a whole lamb or chicken and thought, “That looks bloody awesome, but I’ve got no idea where to start,” this guide’s for you.

Spit roasting isn’t just for pro chefs or Greek Easter. With the right gear and a few simple tips, you can master spit roasting in your own backyard and look like a legend while doing it.

Let’s break it down.

 

What is spit roasting?

At its core, spit roasting is the art of cooking meat on a rotating skewer over live fire usually charcoal or wood. The slow rotation and radiant heat give you juicy, tender meat with perfectly crispy skin or bark.

Think: whole chickens, lamb shoulders, pork loins, beef roasts, gyros and even pineapple.

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Why beginners love it (and so do their guests)

  • No flipping or constant turning
  • Even cooking thanks to the rotation
  • Charcoal flavour that gas BBQs just can’t match
  • It’s a showpiece your BBQ becomes the main event

Once the meat’s on and the motor’s running, it’s low fuss and high reward.

Step 1: Choose your first spit roast setup

You don’t need a huge trailer or $1,000 setup to get started. Here’s what we recommend for first timers:

✅ The Flaming Coals Cyprus

  • Compact with multiple skewers and a central spit
  • Ideal for families or entertaining 6 to 10 people 

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 Check out the Cyprus here 

Not sure which to go for? Our team can help match you to the right size and setup.

 

Step 2: Fuel and tools

Spit roasting runs best on natural lump charcoal. It gives great heat and smoky flavour.

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You’ll also want:

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Grab a spit starter kit here

 

Step 3: Pick your first cook

Keep it simple. These are great for beginners:

  • Whole chicken: Affordable, cooks in 60 to 90 mins, forgiving
  • Pork loin: Adds that wow factor and crispy crackling
  • Lamb shoulder: Classic, tender, and full of flavour
  • Gyros style pork or chicken: Great for slicing onto fresh bread
  • Season well, let the motor do the work, and don’t overthink it.

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Step 4: Cooking tips for spit roasting success

Get your coals started early – allow 45 mins before you want to start cooking
Cook low and slow – patience brings flavour and tenderness
Internal temp is key – use a thermometer to avoid under/overcooking
Let meat rest – 10 to 20 mins covered before carving means juicier results

Pro tip: Always centre the meat on the skewer for even rotation.

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Common beginner questions

Q: How long does spit roasting take?
A: Depends on the meat. Chicken~1hr. Whole lamb~5hrs. Rule of thumb: 1 hour per 1kg for larger cuts.

Q: Is charcoal better than gas?
A: For flavour absolutely! Charcoal gives you that smoky, caramelised edge. It’s the secret weapon of great BBQ.

Q: Do I need to babysit it the whole time?
A: Nope! Once the coals are steady and the spit’s turning, you can relax. Just check the coals every 30 to45 mins.

 

Ready to give it a go?

Spit roasting isn’t hard, it just takes good gear, good fuel, and a bit of know how. Once you’ve nailed your first cook, you’ll wonder why you didn’t start sooner.

Explore beginner friendly spit kits, guides, and gear at Flaming Coals and kick off your backyard BBQ journey right.

 

Here’s to becoming your neighbourhood’s spit roast legend…

Because nothing brings people together like great meat, good mates, and a backyard full of smoky flavour.

Check out our range of Spit Rotisseries