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.
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