La caja china pig question

[chomper's bbq]

Second la caja china pig cook, the first one good but I want more smoke so I. decided to cook about 4 hours on my trailer smoker then switch to the la caja china for I guess about a 2.5 hour finish and present in the early afternoon. Has anyone tried this with about a 100 lb pig and do you have any timing or other recommendations. Also I had a peach tree die so I uprooted it and wondered should I use a power-washed root wad as fuel to smoke with or will the below grade wood be tainted?

[SmokerKing]

I've only done butts so far in my Caja China like box. Haven't tried a full pig yet.

I like the concept of the Caja China but I wanted some smoky flavor as well. I added a fitting to the box so I could mount a smoke pistol smoke generator. it worked just fine and added enough smoke. Turn it down and off as needed.

[chomper's bbq]

I have a smoke pistol. I never mounted it to the la caja china. Does it work while cooking at the high heat or is it used before the main cook/

[SmokerKing]

Originally Posted by chomper's bbq

I have a smoke pistol. I never mounted it to the la caja china. Does it work while cooking at the high heat or is it used before the main cook/

I used it for the first 2 hours of my butt cooks. I'd imagine it would be the same for the whole pig cook.

[HeSmellsLikeSmoke]

The complete absence of smoke is a big draw back for me. I've cooked a whole pig as well as butts on one.

I'm very interested in the best way to get good smoke flavor too so I'm all "ears".

[chomper's bbq]

Thanks.

[SmokerKing]

Originally Posted by chomper's bbq

Thanks.

Sure, one thing I noticed when I used the smoke generator. I expected to see some smoke seep through the top pan cracks of the Caja China and other areas where it may not seal very well. I didn't see any smoke escape at all and was concerned that it was accumulating in the box and may be too much smoke. I'd suggest starting out with the generator on low and check the output throughout the first two hours or however long you want to smoke it.

[1MoreFord]

There's another pig roaster that gives smoke flavor that seldom gets mentioned.

http://asadorcubano.com/

[HeSmellsLikeSmoke]

Originally Posted by 1MoreFord

There's another pig roaster that gives smoke flavor that seldom gets mentioned.

http://asadorcubano.com/

Now, THAT makes sense to me.

[lantern]

Originally Posted by 1MoreFord

There's another pig roaster that gives smoke flavor that seldom gets mentioned.

http://asadorcubano.com/

This needs to stop being posted!! Or else I'm gonna get in trouble with another cooker purchase!!!!

[swamprb]

I just got a Smoke Daddy Cold Smoke Generator and am having a helluva time trying to find out where the ideal place to mount it on my La Caja China #2. Anyone thats using a Smoke Pistol got any advice? The LCC site and FB page are pretty useless.

I have seen where people have been using the A-Maze-N tubes or maze inside the box.

Having done 3 pigs in my box there were never any complaints about the lack of smoke, and when I did Mojo injected Picnics and Butts the absence of smoke really brought out the flavor of the marinade-something I never quite got and wondered what all the fuss about Mojo when I was smoking them.

My first pig cook in the LCC was an 89lb dressed out pig and it was too big IMO for the racks. We ended up cutting the head off and cooking it in the cavity. The guests loved that!

[chomper's bbq]

nice looking pig

[SmokerKing]

While mine is not a true Caja China, (Santa Maria with a top) I used a pneumatic fitting so I could easily install and remove the Smoke Pistol. I mounted it on the end of the box, close to the side. On the inside I ran a coupler to the pneumatic fitting with a 8" or so black pipe. I extended the pipe towards the center of the box but still hugging the side as to give access to flipping the hog, etc.

[chomper's bbq]

Do you have a picture? I'd love to see your handy work.

[SmokerKing]