The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 09-17-2013, 07:19 AM   #1
Yakfishingfool
Babbling Farker

 
Yakfishingfool's Avatar
 
Join Date: 10-01-05
Location: Shokan, New York
Downloads: 0
Uploads: 0
Default 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!
6 Kayaks, a Carolina Skiff J16 - "Calusa Wanderer"
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
KCBS Certified Judge #9079
Yakfishingfool is online now   Reply With Quote


Unread 09-17-2013, 07:35 AM   #2
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

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
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 09-17-2013, 07:56 AM   #3
SmokerKing
is one Smokin' Farker
 
SmokerKing's Avatar
 
Join Date: 09-07-10
Location: Sunny AZ
Downloads: 0
Uploads: 0
Default

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.
SmokerKing is offline   Reply With Quote


Unread 09-17-2013, 08:03 AM   #4
dwfisk
is Blowin Smoke!

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, FL
Downloads: 1
Uploads: 0
Default

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
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.
dwfisk is online now   Reply With Quote


Unread 09-17-2013, 08:04 AM   #5
early mornin' smokin'
is One Chatty Farker
 
Join Date: 10-06-08
Location: wading river, ny
Downloads: 0
Uploads: 0
Default

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
early mornin' smokin' is offline   Reply With Quote


Unread 09-18-2013, 03:35 PM   #6
Yakfishingfool
Babbling Farker

 
Yakfishingfool's Avatar
 
Join Date: 10-01-05
Location: Shokan, New York
Downloads: 0
Uploads: 0
Default

thanks guys
__________________
Oh It'z BBQ!
6 Kayaks, a Carolina Skiff J16 - "Calusa Wanderer"
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
KCBS Certified Judge #9079
Yakfishingfool is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:13 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts