Why November Is The Best Month To Start Spit Roasting Again

The footy finals are over, the mozzies haven’t hit full swing yet, and you can finally enjoy a cold one outside without needing a jumper. If you’ve been waiting for the right time to dust off your Auspit, November is it.

The days are longer, the weather is warm but not stinking hot, and fire bans are still manageable in most areas. It’s the perfect sweet spot between spring and the full-blown summer rush, to get back into the rhythm of charcoal cooking before December and January hit.

Whether you’re camping with mates, cooking for the family, or just easing into weekend entertaining, here’s why November is the ideal time to fire up the spit again.

The Gear’s Ready. You Just Need The Excuse

After a few cooler months, it’s easy to let the Auspit collect dust. But November gives you just enough lead-in time to get your gear sorted and your skills sharp.

Pull out the spit bar, check the motor, and give everything a clean. If you’ve got accessories you haven’t used before, like a basket cage or carving shovel (view product at BBQ Spit Rotisseries here), now’s the time to try them out without the pressure of Christmas Day or New Year’s camping looming.

A few easy weekend cooks in November will help you dial in your heat control, get your timings sorted, and build confidence before the bigger events roll around.

Warm Weather, Cool Evenings, and Fire-Friendly Conditions

November weather is made for outdoor cooking. It’s warm enough to enjoy being outside all day, but the heat hasn’t reached full-blown summer levels yet. That means better control over your coals, less sweat while you manage the fire, and a much more comfortable cooking environment.

And with fire bans not yet widespread across most regions, you’ve still got plenty of flexibility in how and where you cook. Just be sure to check your local regulations before lighting up, especially if you’re heading out to the bush or cooking on public land.

Start Practising Now For The Big Summer Events

You know what’s coming. Christmas, New Year’s, Australia Day. The season of hosting is around the corner, and there’s no better time to get a few practice roasts under your belt.

Whether you’re planning to do a whole lamb for Christmas lunch or pork belly for Boxing Day, November is your prep season to get your technique sorted. It’s also a great time to try out different meats, fire setups, or rubs. That way, when the big cook arrives, you’re ready to be cool, calm, and charcoal confident.

Ease Back Into The Lifestyle

Spit roasting isn’t just about the food. It’s the process. Lighting the fire. Smelling the smoke. Sitting back and watching it turn while the sun goes down. If it’s been a while since your last cook, November is the time to get that feeling back. No pressure, no crowds, just a good bit of meat and some time outdoors.

Don’t Hold Back This November

November might not be the flashiest month on the calendar, but for spit roasting, it might just be the best. It’s the season of no-stress weekends, mild evenings, and getting back to what you love, creating memories cooking with fire.

So if your Auspit’s been in storage since autumn, consider this your nudge. Get it out, clean it up, and fire it back into action. The best season of the year is right around the corner, and the spit should be spinning well before it arrives.