I have a Caja China. I have done hogs basically in the Mojo only. I have done about 7 whole hog cooks with it and really like the results. I have never injected them either. I hold them over a 48 hour period in the mojo and orange marinade. They come out moist and the skin is ultra crispy. I start with the skin side down and flip after 3 hours to crisp up the top. I also use the top charcoal like a sante-fe style grill and cook chicken and burgers, etc. It's a great cooker.
Backyard Disasters are my specialty.
"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!