When doing so, make the BBQ area wider, so that it can hold more than just a lamb.
Not that you may need the extra space, but because of the heat distribution and less worries when BBQing on a spit roast.
Likewise, go deeper in with the fire pit area, lets say up to 1.5 even 1.8 m (about 6 foot), that way you can set it up to roast anything, from a leg of beef to lamb good old stew hanging from the top (on a chain)
For the stew pot chain, just chuck a piece of 22 or 24 mm (1 inch) thick reinforcing steel bar in the middle of the chimney.
When doing so, make the BBQ area wider, so that it can hold more than just a lamb.
Not that you may need the extra space, but because of the heat distribution and less worries when BBQing on a spit roast.
Likewise, go deeper in with the fire pit area, lets say up to 1.5 even 1.8 m (about 6 foot), that way you can set it up to roast anything, from a leg of beef to lamb good old stew hanging from the top (on a chain)
For the stew pot chain, just chuck a piece of 22 or 24 mm (1 inch) thick reinforcing steel bar in the middle of the chimney.
Simple as that.
These are the lessons I've learned from this one.