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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-26-2013, 07:48 AM   #1
NS Mike D
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Default La Caja China and the Smoke Pistol

I picked up the Smoke Pistol for my La Caja China to experiment with doing an american bbq smoke profile and still be able to create that great cracklin that the the Caja China can do so well.


When the Smoke Pistol arrived, I was disappointed by a little blurb that said you can only use it on for low temp cooks, otherwise the pressure inside the box will cause the smoke to blow back into the unit.


I am curious if anyone uses the smoke pistol on the caja and if you can make some modifications to run it on a hot and fast smoke. For example, I was thinking of adding a valve to allow for some venting but would that throw the cook time off. I assume forming the crackling is not an issue since that gets done at the end of the cook and often with the lid ajar.
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La Caja China #2
Weber 22 Kettle
Brinkman Vertical Charcoal (out on loan)
Weber Q 200
Weber Summit Series Gasser

super sneaky thermapen disguised as a protemp
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