Start with a solid coal base rather than big flames. You want consistent, even heat along the length of the spit. Hardwoods like ironbark or red gum are ideal, as they burn hot and steady without flaring.

Take the time to centre and secure the meat on the spit. A balanced roast turns smoothly, cooks evenly, and puts less strain on the motor. Whether it’s a rolled pork loin or a full lamb, balance matters.

Spit roasting is not about blasting the meat. Position the fire slightly offset so the heat circulates around the roast. The Big Pig and Series 2 excel here, creating a natural convection effect that cooks gently and evenly.

Add small amounts of wood regularly instead of loading it up all at once. A steady fire gives better results and avoids flare-ups that can scorch the outside before the inside is ready.

Light basting helps build flavour and colour, but too much can cause dripping and flare-ups. Let the fat self-baste where possible. That’s part of the magic of spit roasting over wood fire.

Once the roast comes off, let it rest for at least 15 to 20 minutes. This locks in the juices and makes carving easier, especially when feeding a crowd.