Yakfishingfool
Babbling Farker
- Joined
- Oct 1, 2005
- Location
- Shokan...
How would you describe the flavor and texture of pork shoulders, rubbed traditionally, coming out of a la caja china vs a smoker.
La CAJA CHINA owners
- Thread starter Yakfishingfool
- Start date
HeSmellsLikeSmoke
somebody shut me the fark up.
- Joined
- Apr 2, 2007
- Location
- Warren...
I've always injected them with Mojo injection when using a Caja China so can't answer with direct experience. I can speculate that they would be juicy and tender like ones roasted in a high heat electric oven.
SmokerKing
is One Chatty Farker
- Joined
- Sep 7, 2010
- Location
- Sunny AZ
Just like a smoker as far as juiciness and texture. The Caja is trickier than a regular smoker to maintaining the correct temperature simply by the coals on top.
I run probes into the meat and box during the cook.
Mine lacked the smoky flavor, so I added a Smoke Pistol generator, just fine now.
I run probes into the meat and box during the cook.
Mine lacked the smoky flavor, so I added a Smoke Pistol generator, just fine now.
dwfisk
Quintessential Chatty Farker
I've only eaten Caja pork, never cooked with one, but would characterize what I've had as top notch roasted pork. At least what I've had did not have any "smoke" flavor I get with my smoker.
early mornin' smokin'
is Blowin Smoke!
- Joined
- Oct 6, 2008
- Location
- wading...
the caja china is a roasting box, follow the posted instructions and they'll be right around 165. so to get to internal 195+ to pull easily, it's tricky to get right without burning
Yakfishingfool
Babbling Farker
- Joined
- Oct 1, 2005
- Location
- Shokan...
thanks guys
