We do a thing here in SA called a spitbraai.
You try to open your meat as much as possible, it's then mounted on a home-made metal contraption(the spit), planted into the ground.
the charcoal is made elsewhere and, very important - using a shovel, place coals underneath the meat on the ground. Charcoal is added as time goes by, real big thing, but yes it takes very long.
Your temp control is your hand, and no you don't place it in/on the fire or meat, you feel the air surrounding the meat, kinda something you develop over time.
You can braai (bbq) a whole sheep this way while having a kuier (social) with your friends.
But start early, kids and woman can get grumpy if you don't.
Oh and the spit is rotated from time to time, the real fancy guys have built a system where the spit is rotated very slowly using an electric motor.
But the "feeling the air with you hand" bit is quite important, it's essential for the heat to be at a right temperature continually.