La CAJA CHINA owners

[Yakfishingfool]

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

 

[HeSmellsLikeSmoke]

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]

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]

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']

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]

thanks guys