Before you fire up your charcoal spit, pour a thin layer — about 10mm — of sand or ash in the bottom of the BBQ. Then push the charcoal grate in the bottom of the BBQ on top of the ash or sand.

This helps absorb fat and spreads the heat evenly. It’s not essential, but it makes cooking smoother and more consistent.

Wipe the outer body, legs, lid, and posts with vegetable oil, CRC, or WD-40 before your first cook. This protects the stainless steel from moisture and makes cleaning much easier.

As you cook, you’ll notice ash building up. When it reaches the top of the charcoal grate, simply remove the grate and sweep away the excess with a dustpan. Always leave about 10mm of ash or sand — it helps prevent flare-ups and keeps the heat even.

Please remember that the charcoal grate is intentionally designed as the sacrificial component of the BBQ - that is, it is engineered to withstand extreme heat, which will cause natural deformation. This protects the rest of the stainless steel BBQ system, allowing you to enjoy your BBQ for many years to come.

The charcoal grate will continue to perform flawlessly even after deformation, ensuring consistent cooking performance.

For serious flare-ups, sprinkle a little ash over the coals using a bucket and your G-SPIT charcoal scraper. You can also adjust the height of the grill to avoid burning your meat, giving you full control over your cook every time.

After cooking, place the lid on your G-SPIT to smother the coals. This lets you reuse partially burnt charcoal next time and cools the BBQ safely.

To clean the cooking grill, grab a ball of foil and rub it over the surface to remove crusty bits. Avoid wire brushes, which can scratch the grill. You can also use half a lemon or onion to help remove grease, or fine steel wool with purple soap for a shiny finish if you want the grill looking like new.

BRING MEAT TO ROOM TEMPERATURE

Always get your meat to room temperature before cooking by leaving it on the kitchen bench. This helps it cook evenly and prevents the meat from “spasming” — tensing up from cold to hot — which squeezes out moisture. Rolled meats or whole roasts take about 2 hours, while steaks, sausages, and thigh fillets usually need around 1 hour, depending on the weather.

RESTING YOUR ROAST

Let whole roasts or rolled meats rest for 20–30 minutes before carving. This allows the juices to redistribute to the center, keeping the meat moist, and relaxes the fibers for a more tender result.

CHECKING THE HEAT

When cooking on the rotisserie, hold your hand over the coals to judge the heat. Start counting the seconds until the heat becomes too hot to comfortably keep your hand there. Aim for 3 seconds max for meat, chicken, or fish, and 4 seconds for steaks and sausages on the cooking grill.

TURNING STEAKS

Turn steaks regularly, about every 4–6 turns, rather than just once. This keeps moisture locked in and ensures even cooking.

OTHER CUTS

The same approach works for chicken wings, sausages, and thigh fillets. Regular turning prevents burning while cooking them evenly throughout.

Tip: the grill basket connected to the rotisserie motor is the perfect way to cook these cuts!

Sausage

Never prick sausages — it lets moisture and flavour escape.