La CAJA CHINA owners

Yakfishingfool · 09-17-2013, 07:19 AM

How would you describe the flavor and texture of pork shoulders, rubbed traditionally, coming out of a la caja china vs a smoker.

HeSmellsLikeSmoke · 09-17-2013, 07:35 AM

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 · 09-17-2013, 07:56 AM

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.

dwfisk · 09-17-2013, 08:03 AM

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' · 09-17-2013, 08:04 AM

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 · 09-18-2013, 03:35 PM

thanks guys

09-17-2013, 07:19 AM	#1
Yakfishingfool Babbling Farker Join Date: 10-01-05 Location: Shokan, New York	La CAJA CHINA owners How would you describe the flavor and texture of pork shoulders, rubbed traditionally, coming out of a la caja china vs a smoker. __________________ Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079

09-17-2013, 07:35 AM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	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. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

09-17-2013, 08:03 AM	#4
dwfisk Quintessential Chatty Farker Join Date: 08-01-12 Location: Fairfield, Florida Name/Nickname : Dave	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. __________________ I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.

09-17-2013, 08:04 AM	#5
early mornin' smokin' is One Chatty Farker Join Date: 10-06-08 Location: wading river, ny	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 __________________ L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel

09-18-2013, 03:35 PM	#6
Yakfishingfool Babbling Farker Join Date: 10-01-05 Location: Shokan, New York	thanks guys __________________ Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079

09-17-2013, 07:56 AM	#3
SmokerKing is Blowin Smoke! Join Date: 09-07-10 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.