Spit Roasting For A Crowd Without The Stress: Gear And Timing Tips

Planning to feed a big crew this spring or summer? Whether you’ve got mates over for a birthday, extended family in the backyard for an early Christmas, or a whole campsite depending on your feed, cooking meat over a fire is your best friend.

But when you’re cooking for 10 or more people, the pressure can build fast. That’s where a bit of prep, the right accessories, and smart timing come into play. With the right gear and a few tricks up your sleeve, you can make a crowd-pleasing roast look easy, even if it’s your first big cook-up of the season.

Here’s how to keep it simple, stress-free, and packed with flavour.

Pick The Right Cut For The Size Of Your Crowd

When planning a spit roast, a good rule of thumb is 200 to 250 grams of cooked meat per person. That means a 3kg roast will generally feed 10 to 12 people once cooked and trimmed, depending on how hungry they are and what sides you're serving.

Here’s a general guide to help you estimate:

• Lamb Leg (2.5–3kg): Feeds 10–12

• Pork Shoulder (4–5kg): Feeds 16–20

• Whole Chicken (2kg): Feeds 6–8

• Whole Lamb (15–18kg raw weight): Feeds 50+ once trimmed

• Rolled Roasts (beef, lamb, pork, boneless): Easier to portion and ideal for precise head counts

Planning tip: It’s always better to round up. Leftovers are easier to deal with than disappointed guests.

Time It Right From Fire-Up To Feast

For spit roasting to go smoothly, you need to reverse-engineer your timing.

• 3 to 4 hours before serving: Start the fire and let your coals get to temperature

• 2.5 to 3 hours before serving: Mount your meat and begin turning

• 1 hour out: Check temp, baste, and manage coals for even browning

• 30 mins out: Remove meat and let it rest before carving

Always build in a buffer window; it’s better for the meat to rest longer than to keep guests waiting with empty plates. Never forget that the larger the cut, the lower and slower you should cook it.

Upgrade Your Gear For A Smoother Cook

If you’re cooking for more than your usual household crew, the basic setup might need a boost. These Auspit accessories make a noticeable difference when things scale up:

Heavy-Duty Motor

A larger cut means more weight, especially if you’re roasting bone-in legs or whole animals. Upgrade to a 10kg or 18kg motor to ensure smooth rotation without straining the system.

Counterbalance Kit

Helps you balance uneven meat so the spit turns evenly. Especially useful for whole chickens, rolled pork, or anything with an off-centre load.

Carving Shovel

When it’s time to serve, a proper carving shovel (Check out the product at BBQ Spit Rotisseries here) gives you full control over slicing and plating. Great for holding meat steady and collecting juices as you go.

Charcoal Tray Or Fire Drum

Keeps heat consistent and manageable for longer cooks. A charcoal tray is great for backyard setups. Fire drums are ideal for remote or off-grid cooking.

Keep The Prep Simple And The Pressure Low

The key to roasting for a group is simplicity. Choose cuts that don’t need constant basting or flipping. Stick to dry rubs or overnight marinades so the meat is ready to go on as soon as your coals are hot.

Let your gear do the work. The Auspit’s strength is its ability to turn evenly, maintain heat, and give you hands-off cook time to focus on other parts of the party, or just relax with a drink.

If you’ve never cooked for this many people before, do a test run the weekend before. Roast a smaller version of what you plan to serve so you can dial in your technique without the pressure of 15 hungry guests watching.

Ready to Feed a Crowd Like a Pro

Hosting a big group doesn’t mean you have to overcomplicate the cook. With a bit of planning and the right Auspit accessories, you can serve up a perfectly roasted meal that impresses the whole crew,  without the stress.

Start with the right cut, plan your timing, and lean on your gear to carry the load, because when the fire’s steady and the spit’s spinning, everything else just falls into place.