How long does a spit braai take?

How long does a spit braai take for each meat

The times below come from braai cooks and spit makers, each named after the figure.

• Whole lamb, around 18 kg: three to four hours on average (Jan Braai, Atmosfire).
• Lamb of 14 to 17 kg: approximately 4 hours (BBQ Spit Rotisseries).
• Lamb deboned and rolled, 18 kg: roughly three hours (Job Steenkamp, Victoria West).
• Pig of 15 to 20 kg: about 4 to 5 hours (BBQ Spit Rotisseries).
• Pig of 25 kg: about five hours (SBS Food).
• Whole chicken of 1.5 to 2 kg: about 1.5 hours (Auspit).
• Beef roast: about 2.5 to 3 hours (Auspit).

Why the same lamb can take longer

Jan Braai lists the heat of the coals, the height of the meat, wind, whether the meat came straight from a fridge, and whether the spit is open or closed on one or more sides.

A crosswind can blow away a lot of your heat and lengthen the braaing time, he writes.

BBQ Spit Rotisseries adds that a wide, short piece of meat takes longer to cook through than a narrow, longer piece of the same weight.

A larger lamb could take up to six hours or more, on the same maker's figures.

Mitre 10's spit guide gives lamb 1 hour per kg, in a guide written for whole birds or portions of meat.

On an 18 kg lamb that rule gives 18 hours, against the three to four hours Jan Braai gives for a whole lamb of that size, so use the whole-animal figures for a whole lamb.

Finish by core temperature, not the clock

USDA FSIS sets its minimums as measured with a food thermometer, before the food comes off the heat. The figures below are the published minimums from food safety agencies.

The US food safety agency, USDA FSIS, sets 62.8 °C for lamb, pork and beef roasts, with a rest of at least 3 minutes.

FSIS sets 73.9 °C for all poultry, whole birds included.

Food Standards Australia New Zealand says to cook meat that has been rolled, such as a rolled roast, to at least 75°C in the centre.

The UK Food Standards Agency says poultry and pork need to be cooked all the way through.

Jan Braai checks that the internal temperature of the thickest parts is 63°C, and tests where the spine, shoulder and neck join.

South Africa's food hygiene regulations (Notice 638 of 2018) list a core temperature of 60°C or more for heated perishable food that is stored, transported or displayed for sale.

Planning the cook around the meal

Make the first big fire about one hour before the meat goes on, Jan Braai advises.

Through the cook, Jan Braai turns the lamb often and adds coals whenever the heat drops.

It is better to rest the meat a few minutes before carving.

Count back from the time you want to eat: the rest, the time on the spit for your meat, and the hour for the first fire.