How to Use a Charcoal Spit/Rotisserie for Beginners

hey everyone welcome back in this video i'm going to show you how to use a rotisserie now let us know in the comments below what your first charcoal bbq was this was mine it's about eight years old now it's definitely seen better days but the main thing is the motor still works and the forks and the rod are still in good condition so we'll do a lamb leg today i'll show you the setup we'll go through everything from start to finish that you need to know so we'll get started by prepping our charcoal alright so to start get your rod and your forks out the way because that's just going to get in the way when we're trying to get our charcoal going then if you've got a fire lighter lay one or two of them down you can either pile your charcoal up over the top of it or if you've got a chimney starter use one of them we basically want to get about two to three kilos of charcoal lit this is going to be about a two to three hour cook we've got about a two kilo leg of lamb so yeah we're looking at about an hour per kilo thereabouts but we'll go through the cooking process a bit later on so we'll start by getting some charcoal [Music] going all right so a full chimney there is about two kilos worth so that'll be fine to get us going so we'll come back in about 10 15 maybe 20 minutes once he's a nice hushed over and ready to go all right so while our brickheadz are catching light we're just going to get this lamb leg ready and put onto the rod and then we'll secure it with the forks but first we're going to season it so i just wanted to show you three awesome lamb rubs because i get asked all the time what's your favorite lamb rubs if you have something different be sure to let us know in the comments below so everyone can see it but we've got the butcher's axe hunter the smokey passed his game on and then the heavenly hell wham-bam smoking lamb and that's the one we're going to use today because i haven't used on a lamb leg before used it on some ribs and a couple of other things and it is awesome so look all three of them up i'll put them in the description below but as for now we're just going to season our lamb leg up and then get it threaded onto this rod all right and now to get out onto the rod you obviously want to take the side with the spike out first then you want to set the one near to the handle as close to the middle as possible and then you can make adjustments when they get on [Music] so what i like to do is just try and get it as central as possible and then push it through check once it comes out the other end that looks pretty good and then we'll push it all the way in you want to try and get it so all your forks are in there as well and then we can get this other side back in that's gonna hold it in place [Music] nicely so try and position our charcoal when we get it in the spit so uh his central underneath the lego lamb we're just going to leave a gap underneath it so we prevent any flare-ups so we'll come back once our charcoal is loop all right so as you can see the charcoal at the top is starting to ash over nicely i'm happy with that that means the majority of it is ready to go that stuff won't be too far behind so what we're going to do is we're just going to pour it in and then we're going to push it to either side we're going to create a gap in the middle [Music] so all right so now our brick hats are ready to go we've got a gap in the middle if you've got enough space in your rotisserie you can put a drip tray or something in there but the idea is to basically have a gap in the middle so any fat that drips down doesn't cause a flare up a lot of the time you'll be all right anyway but up to you if you want to do that so now we'll go ahead and get our lamb on alright so just before we get the lamb on we want to gauge where we want it to be sitting in terms of temperature so the rule of thumb i like to work with is you should be able to hold your hand directly under the meat where it's going to be for about two to three seconds before it's unbearable so yep it's going to be right about there so our pins are set pretty good there if i couldn't hold it under there for any more than a second or two i would probably raise it or if i could hold it under there for about four or five seconds i'd either lower it or i'd put more charcoal in to create a hotter fire so now we'll go ahead and get our lamb on now that we're happy with that position it's going to be in now we'll flip the motor on [Music] all right so we're basically just going to let the lamb spin away and do its thing now we're gonna try and maintain that two to three second rule so if it starts getting too hot we'll raise it if it's not getting hot enough we'll either lower it or we'll just top up with some fresh briquettes there's no harm in doing that there's plenty of oxygen in there the fire is really hot the fresh briquettes are going to take light really quick and we're going to basically cook this until we've reached an internal temperature of about 145 degrees fahrenheit or around 63 degrees celsius that's how i like to serve my roast glam so you want it a bit more well done go a bit further or a bit more rare go a bit under obviously um so yeah we'll come back a bit later on we'll stop it and we'll check it with our instant read to gauge where our temperatures are but yeah that's pretty much the gist of it so far we'll just keep an eye on it and see how we go now all right 45 minutes in starting to look really nice we're getting a few little drips causing a few minor flare-ups nothing i'm concerned about if you are getting lots of drips and big flare-ups then just move your charcoal out of the way so it's not dripping directly onto it all right about two hours in i've been keeping an eye on the temperature i reckon we are just about done so i'm going to switch the motor off and we're going to check the thickest part we're pretty much around where we want to be set about 145 so i've just overshot it a little bit 140 there so what we'll do is we'll get it out give it a rest and it's probably going to climb another couple of degrees while it's resting that's pretty much bang on where we want to be then we'll slice it and serve it [Music] right so now we're going to take it inside let it rest at room temperature for about 10 minutes then we're going to slice it and serve it it's only been about 5 minutes i can't wait any longer i've got my absolute overkill of a carving knife so take a couple of slices off [Music] that is looking sensational all right we'll have a quick taste all right time to taste oh my god that is incredible that flavor is bang on and that knife you've seen how easy that card that is awesome we've just picked that up you're going to see a lot more of the out strong knives i'll put all the details from everything we've used in the video in the description below i'm going to go carve this up for the rest of the family so thanks for watching if you enjoyed the video don't forget to subscribe share it around if you think it's gonna be useful to share with any of your family and friends and we'll see you next time cheers

Channel: Aaron Palmer | Low n Slow Basics

Views: 130,895

Keywords: how to use a rotisserie, how to use a charcoal rotisserie, how to use a spit, how to use a charcoal spit, how to use a bbq spit, how to use a bbq rotisserie, how to use a charcoal bbq rotisserie, how to use a charcoal bbq spit, setting up a rotisserie, how to set up a rotisserie, how to set up a charcoal spit, how to set up a bbq spit, rotisserie, bbq, charcoal, spit, roast, lamb leg, low n slow basics, low and slow basics

Id: gMUeqHbWC0g

Length: 8min 35sec (515 seconds)

Published: Mon Jan 18 2021