Pig ROasting Box

If you do a search on this site there are several threads with pics.

What does La Caja do wrong to a pig? I haven't roasted many pigs, but this one was done on a China Box. Not being a d**k, I'm just wondering what exactly another cooker might produce different? PS--I didn't cook this one, so feel free to bash the piggie!

Countryhb said:

What does La Caja do wrong to a pig? I haven't roasted many pigs, but this one was done on a China Box. Not being a d**k, I'm just wondering what exactly another cooker might produce different? PS--I didn't cook this one, so feel free to bash the piggie!

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Pig+Bash+Norco = Brian (in So. Cal.).

leanza said:

Pig+Bash+Norco = Brian (in So. Cal.).

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I use my Caja China several times per year and get a great looking product. I treat the pig just as if I were smoking it; i.e. injections, rubs, etc. This year I purchased the smoker pistol to use and am looking forward to trying it out. Also, 3-4 hours to cook a whole pic aint bad!

Rhapsody said:

Thats an awesome looking pig. My only concern is that I have seen pigs come out a a Caja that aren't 1/4 as good looking at this guy. I suppose it has something to do with when people are flipping them combined with the racks that hold them together. But if I could get them to look like that everytime , I would get one tomorrow.

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I would say they aren't doing something right. Is not the box.

Norcoredneck said:

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What are you holding? A cat? :tongue:

How about a cinder block pit? You would have to set it up each time though, but they work great!!
I use mine for other things too...hams, briskets, venison quarters, pots of beans etc..

I almost sold mine, I have the largest model and I use alot of charcoal to cook a small amount of food. I ususally stick to pork shoulders with the skin on. In the past month I have gotten 3 requests to cook 90 lb pigs in my Caja. I've done 5 whole pigs and they taste great injected with a ham brine. The problem is I never have 100 people over to the house to feed. But this year I'm doing 3 grad parties for college buddies and one for my sister. I might even have one lined up for an amish family reunion. So in short when someoen else is paying for your hog and you get to stay and eat it the large is awesome.

As far as how one looks when its done, its all in how you prep it. I think a caja pig looks great. Most people get over the look with the head on it once they start eating it. I'm telling you right know the best part of a Caja pig is the crispy skin. Like eating hot pork rinds or cracklins. Personally one of the best things I have ever put in my mouth.

The most important thing about showing a quality pig is the preperation..

http://www.youtube.com/watch?v=ogpsu1MUnow