How to Cook the Perfect Spit Roast Over Charcoal (Even in the Bush)

Nothing beats the smell of smoke, the crackle of coals, and the slow spin of a juicy roast turning over fire. If you want flavour packed meat with that classic charcoal crispness, spit roasting is the gold standard and doing it in the bush makes it even better.

Whether you’re cooking in your backyard or out in the middle of nowhere, the Auspit portable rotisserie system makes it easy to spit roast like a pro, even off-grid.

Here’s how to cook the perfect spit roast over charcoal, anywhere your adventures take you.

Step 1: Choose the Right Cut

Your meat selection sets the tone for your roast. You want cuts that cook evenly, stay juicy, and can handle the slow-turning heat of a rotisserie.

Top Spit Roast Cuts:

• Chicken: Whole bird, marylands, or butterflied
• Lamb: Leg (bone-in or boneless), shoulder, or rolled lamb
• Beef: Rolled brisket, sirloin roast, or beef ribs
• Pork: Pork shoulder, belly, or rolled loin with crackling

Tip: Keep the total weight under 8 kg to ensure smooth motor operation and even cooking with your Auspit system.

Step 2: Light the Charcoal

To get the best from your roast, start with a good bed of hot coals. Use a chimney starter for quick ignition or firelighters under lump charcoal. Once the coals are glowing red and ashed over, spread them in a line directly beneath where your meat will rotate.

Fuel Tips:

• Use lump charcoal for a hotter, longer burn
• Add hardwood chunks for smoky flavour
• If you’re using the Auspit Fire Tray, keep your coals contained for more efficient heat and easy cleanup

Step 3: Mount and Balance the Meat

Slide your roast onto the Auspit spit bar, ensuring it's centred. Use the locking prongs to secure it tightly in place so it won’t slip during rotation. Then attach the counterweight this keeps the spit balanced, reducing motor strain and ensuring even cooking.

Why balancing matters:

• Prevents uneven rotation
• Helps maintain consistent cooking
• Prolongs battery life on the Auspit motor

Step 4: Get Cooking

Start your battery powered Auspit motor and adjust the cooking height using the Height Adjuster Slide. For a high heat sear, keep the spit close to the coals. For slower, juicier results, raise it slightly to allow indirect heat to do the work.

Let it spin and do its thing. There’s no need to hover just check your coals occasionally and top up if needed.

Cooking Time Guide (Approx.)

• Chicken (1.5 - 2 kg): 1.5 hours
• Lamb leg: 2 - 3 hours
• Pork belly: 2 - 2.5 hours
• Beef roast: 2.5 - 3 hours

Step 5: Check for Doneness

Use a meat thermometer to get it right every time. Internal temperature guidelines:

• Chicken: 75°C
• Pork: 70 - 75°C
• Lamb: 65°C (medium)
• Beef: 60°C (medium rare) to 75°C (well done)

Pro tip: Always rest your meat for 10 - 15 minutes after cooking. This locks in juices and makes carving a breeze.

Step 6: Slice, Serve & Soak It All In

Once rested, carve your roast and serve it up. Campfire spit roasts aren’t just about the food they’re about the experience. Share it with mates, enjoy a drink by the fire, and let the smoky flavour do the talking.

Why Spit Roasting with Auspit Makes It So Easy

Auspit is designed for hands free, low effort, high reward cooking. With its lightweight frame, compact carry bag, and reliable battery motor, it’s the go to gear for serious outdoor cooks.

Easy to set up
Cooks evenly and consistently
No gas, no mains power required
Perfect for use with charcoal, lump wood, or an open fire

Whether you’re camping deep in the bush, tailgating, or cooking at home, the Auspit Rotisserie delivers professional grade results every time.

Bonus Tips for Campfire Rotisserie Success:

• Use a swing arm basket to roast sides like potatoes or veggies at the same time
• Bring a meat thermometer guessing doesn’t cut it
• Don’t forget your carry bag for easy packing
• Use wood chips like hickory or cherry for extra flavour

Ready to Roast Like a Legend?

Explore Auspit rotisserie kits and accessories and discover how easy it is to cook succulent, flame licked meat wherever you set up camp.
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