Key Tips

Never leave a spit cooking unattended, if you do, make it brief.

An “ideal heat” has been achieved when surface fats or juices are gently bubbling.

If a meat product starts to reduce in size, stop immediately, it is cooked and is now drying and toughening.

Practice is the key to good roasting.

Operation of the Auspit can also be for use at home or in areas where an open or ground fire is not practical.
This can be achieved by the use of a tray or steel container such as a washing machine drum, beer keg or 1/2 of a 30/40 gallon drum.

Heat – Woodfires

Any product cooked on a woodfire is subject to:

Convected heat

This is heat that is rising directly off and above the heat source containing smoke, burnt gases, flame and high amounts of heat.

Radiant heat

Radiant Heat is produced from the coals,this heat is transferred through the air producing a sterile clean heat but not transferring any flavours to the product.

The ideal requirements for spit roasting are good radiant heat, small amounts of flavour enhancing smoke and a simple formula of 70% radiant heat, 30% convected heat.

Therefore the ideal location for the spit bar is slightly off to one side of the heat source gaining predominantly clean radiant heat and picking up small sections of smoke producing a perfect flavoured golden roast meat or vegetable.

Strong, full flavour

  • Redgum
  • Jarrah
  • Karri
  • Messmate

Medium flavour

  • Yellowbox
  • Ironbark
  • Peppermint Gum
  • Hickory

Strong, full flavour

  • Wattle
  • Blackwood
  • Pine
  • Cyprus

Briquettes

Made from coal, these are convenient where a open type fire is not applicable or wood is not available.

Producing a clean radiant heat, try placing small amounts of dry sticks or wood occasionally off to one side to burn with the beads, this again will enhance your product flavour.