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Boshizzle
05-26-2011, 10:09 PM
So, my boss told me the other day that he was going to have a pig roast for the company. I was like, "Awesome! I'll be there!" Then he said that he wanted me to cook a 100 pound hog. I told him I didn't have a smoker big enough. He said, "No problem" and led me to his office where he had a brand new La Caja China. He told me that it was all mine all I had to do was use it to cook the hog for the company get together. I said "I'm on it!" :becky:

http://www.bbq-brethren.com/forum/picture.php?albumid=462&pictureid=3647

I thanked him and promised to do the cook. I didn't go into how it is a big charcoal powered crock pot and not a true BBQ smoker or any of that. I try to never look a gift horse in the mouth especially when it's my boss. :laugh:

So, my problem now is how to get some smoke on the meat when using it. La Caja China has a smoke pistol accessory but it requires special cartridges that I'm not thrilled about having to buy. So, I thought maybe a Smoke Daddy Big Kahuna might be the ticket.

Any ideas on how to get some smoke on the meat other than the Smoke Daddy using this cooker?

Callahan-que
05-26-2011, 10:35 PM
All I can say is...... NICE Score!!!

rev0jace
05-26-2011, 10:41 PM
That is cool! I really want to get one. Hope you have fun.

Sledneck
05-26-2011, 10:45 PM
doesnt need smokem that cooker produces the best fpi ever, once they eat the cracklin skin, nobody will be looking for smoke. follow the directions on the caja site for injection

Boshizzle
05-26-2011, 10:50 PM
doesnt need smokem that cooker produces the best fpi ever, once they eat the cracklin skin, nobody will be looking for smoke. follow the directions on the caja site for injection

We had a company event this past December in Miami where a Cuban style whole hog was served. The hog was cooked in a La Caja China and I was telling him about it and the Mojo injection that they used. Everyone enjoyed the meal and I think that was his inspiration for the upcoming event.

But, me being a "Southern boy" I just can't get over smokey, tender pork and would rather use my own recipe for the cook.

Redwingsfn31
05-26-2011, 11:35 PM
If you really need to have that smokey flavor try this. http://www.smokepistol.com/grillkicker.html Easy and inexpensive.

Callahan-que
05-26-2011, 11:36 PM
We had a company event this past December in Miami where a Cuban style whole hog was served. The hog was cooked in a La Caja China and I was telling him about it and the Mojo injection that they used. Everyone enjoyed the meal and I think that was his inspiration for the upcoming event.

But, me being a "Southern boy" I just can't get over smokey, tender pork and would rather use my own recipe for the cook.

Sounds like the boss is expecting Cuban style, maybe you should stick to it. You're still gonna have a blast and some great food.

42BBQ
05-26-2011, 11:43 PM
Adam Perry Lang has a La Caja China recipe that sounds amazing, hope this helps.

http://www.adamperrylang.com/recipes/crispy-suckling-pig-with-spicy-sweet-sour-glaze/

kyle corn
05-26-2011, 11:46 PM
I really, really wanna get one of these and they're really not very expensive, but they seem too specialized. I can't see myself roasting a whole hog more than twice a year.

Still, that's an amazing score you got there!

Callahan-que
05-26-2011, 11:49 PM
I really, really wanna get one of these and they're really not very expensive, but they seem too specialized. I can't see myself roasting a whole hog more than twice a year.

Still, that's an amazing score you got there!

I can't see myself roasting a whole hog at all and I still want one:-D:-D:-D

colonel00
05-26-2011, 11:54 PM
Any ideas on how to get some smoke on the meat other than the Smoke Daddy using this cooker?

:thumb: :becky::becky::becky:

http://avidityfitness.net/wp-content/uploads/2008/09/liquid-smoke-232x300.jpg

mbshop
05-26-2011, 11:58 PM
:laugh::clap2::laugh::clap2:



:thumb: :becky::becky::becky:

http://avidityfitness.net/wp-content/uploads/2008/09/liquid-smoke-232x300.jpg

Brewer
05-27-2011, 01:09 AM
Why not go big?

NorthwestBBQ
05-27-2011, 01:33 AM
The La Caja China is a smoker turned upside down. There is no way to get smoke in it because the heat source is on top:

http://cajachinagrillmasters.files.wordpress.com/2010/12/0.jpg?w=480

http://cajachinagrillmasters.files.wordpress.com/2010/12/0x379200-jpeg-scaled500.jpg?w=500

BBQ Grail
05-27-2011, 03:00 AM
The La Caja China is a smoker turned upside down. There is no way to get smoke in it because the heat source is on top:


This would not be correct. I have a smoke pistol (http://www.smokepistol.com/) adapted to mine and it does a great job of giving you the smoke you need.

As a matter of fact you can also buy the smoke pistol and wood cartridges on the La Caja China website.

BBQpower
05-27-2011, 03:26 AM
Humm them things expensive?

Shooter1
05-27-2011, 08:38 AM
I have had a Caja China for many years and have done in excess of 30 whole hogs in it and everyone came out perfect like clockwork. Used to do them on block pits but this was so much easier and less time. Flavor is outstanding even though charcoal is on outside of box. You definitely can get smoke inside with many products out there but it really is not needed. I bought mine for $200.00 and it was worth every penny. I have the #2 and it goes for $350.00 right now but many people copy the design and build their own. Good Luck!

Boshizzle
05-27-2011, 08:47 AM
I have had a Caja China for many years and have done in excess of 30 whole hogs in it and everyone came out perfect like clockwork. Used to do them on block pits but this was so much easier and less time. Flavor is outstanding even though charcoal is on outside of box. You definitely can get smoke inside with many products out there but it really is not needed. I bought mine for $200.00 and it was worth every penny. I have the #2 and it goes for $350.00 right now but many people copy the design and build their own. Good Luck!

The one I have is a #2 also. About how long does it take too cook a 100 pound hog?

Phubar
05-27-2011, 09:00 AM
Can't wait to see the Pron!

Shooter1
05-27-2011, 09:02 AM
The one I have is a #2 also. About how long does it take too cook a 100 pound hog?

We usually do about a 70lb hog and it takes anywhere from 4-5 hours depending on how crisp we want the skin at the end of the cook. Usually start checking the skin at the 3 1/2 to 4 hour mark and then check every 10 minutes or so until its the way we want it. Should take close to the same amount of time for a 100lb. in my experience.

early mornin' smokin'
05-27-2011, 09:19 AM
100lb's is pretty big for a whole hog. We usually stick to 60-70lb'ers and usually have to cut off the feet. Inject with some mojo marinade, rub the skin with olive oil salt and pepper and follow the directions exactly, works like a charm every time, to further crisp the skin, open the box, put the tray diagonal and the coals directly in the middle, move up and down the pig until the skin is the desired color.

Sledneck
05-27-2011, 10:20 AM
I really, really wanna get one of these and they're really not very expensive, but they seem too specialized. I can't see myself roasting a whole hog more than twice a year.

Still, that's an amazing score you got there! I ve loaded it with pork butts, you can put chickens in it. I am planning on doing a whole lamb in it. The possibilities are endless. DOnt forget that it cooks really fast

Sledneck
05-27-2011, 10:23 AM
http://www.bbq-brethren.com/forum/showpost.php?p=1646190&postcount=9

jestridge
05-27-2011, 11:48 AM
some companies also make fancy ones, call cajun microwave
http://www.amazingribs.com/images/smokers/cajun_microwave.jpg

Fishiest1
05-27-2011, 12:05 PM
My buddy got one a few months ago. We have done 4 pigs on it already, they come out great! Folks love the crispy skin!

BigBlock
05-27-2011, 03:03 PM
So, my boss told me the other day that he was going to have a pig roast for the company. I was like, "Awesome! I'll be there!" Then he said that he wanted me to cook a 100 pound hog. I told him I didn't have a smoker big enough. He said, "No problem" and led me to his office where he had a brand new La Caja China. He told me that it was all mine all I had to do was use it to cook the hog for the company get together. I said "I'm on it!" :becky:

http://www.bbq-brethren.com/forum/picture.php?albumid=462&pictureid=3647

I thanked him and promised to do the cook. I didn't go into how it is a big charcoal powered crock pot and not a true BBQ smoker or any of that. I try to never look a gift horse in the mouth especially when it's my boss. :laugh:

So, my problem now is how to get some smoke on the meat when using it. La Caja China has a smoke pistol accessory but it requires special cartridges that I'm not thrilled about having to buy. So, I thought maybe a Smoke Daddy Big Kahuna might be the ticket.

Any ideas on how to get some smoke on the meat other than the Smoke Daddy using this cooker?
I have cooked many a hog and I use charcoal. Something that is very easy is wood chips wraped in tin foil then just throw the packet on the coals, soak the chips for about 30 mins first. I like apple wood and you can get the chips at lowes. You only need to put the smoke to her the first 4 hours as the pig will be sealed after that. Hope this helps.

colonel00
05-27-2011, 03:21 PM
I have cooked many a hog and I use charcoal. Something that is very easy is wood chips wraped in tin foil then just throw the packet on the coals, soak the chips for about 30 mins first. I like apple wood and you can get the chips at lowes. You only need to put the smoke to her the first 4 hours as the pig will be sealed after that. Hope this helps.

I don't mean any offense but do you know what type of cooker this is? The pig is in the box and the charcoal is on top. Is this what you cook with?

http://www.heatbeads.com.au/news/wp-content/uploads/2009/11/caja_china.jpg

toumaj
05-27-2011, 03:50 PM
I have one and love it.
There are mods to get smoke in the hog, but I am with those that said you don't need it.
This thing makes amazing hogs.
Perfect skin, super juicy meat.
It looks and sounds backwards, but those bad boys really work.
I've cooked maybe 6 hogs on mine.
Money every time.

cheeaa
05-27-2011, 04:24 PM
My father in law bought one a couple of years ago and now every labor day me and him break it out to do a pig for the family. I can't get enough of it when we're done. It really is easy to do and is some good stuff!

1FUNVET
05-27-2011, 04:33 PM
Humm them things expensive?


Google cajun microwave plans. Not that hard or expensive to build.

uproar90
05-27-2011, 04:39 PM
some companies also make fancy ones, call cajun microwave
http://www.amazingribs.com/images/smokers/cajun_microwave.jpg

Google cajun microwave plans. Not that hard or expensive to build.


What they said... Never heard of La Caja China until today. We've always called it the 'Coon*** Microwave'. I couldn't begin to tell you who created it, but a friend's father has been using them since he grew up in Simmesport, LA 50+ years ago.

They've got a smaller one that fits two turkeys perfect, and it gets used for all the holidays.

Norm
05-27-2011, 05:44 PM
My wife's just a little nervous after seeing me eye this new cooker! :laugh:

che22879
05-27-2011, 06:27 PM
I want to make one now!

hav
05-27-2011, 07:01 PM
I used one on vacation, it was easy enough and tasted great, but I missed the smoke.

http://www.bbq-brethren.com/forum/showthread.php?t=66570

NorthwestBBQ
05-27-2011, 07:05 PM
It's a Broiler not a Smoker.

BBQ Bandit
05-27-2011, 07:15 PM
Great score Bo... didja tell him that the Kingsford charcoal's on sale. too?

woodsteach
05-27-2011, 09:24 PM
I'm with you Norm. My wife said to forget it:-D.

Che22879 if you find some plans/instructions please post em or pm me.

There is more than one way to skin a cat:laugh:

landarc
05-27-2011, 11:08 PM
I don't think these are used to cook skinned cats. :-P

Boshizzle
05-28-2011, 12:30 AM
I used one on vacation, it was easy enough and tasted great, but I missed the smoke.

http://www.bbq-brethren.com/forum/showthread.php?t=66570

That's a great post. Thanks for sharing!

Boshizzle
05-28-2011, 12:34 AM
OK, brethren, this is the assembly process. The cooker comes in two boxes.

http://www.bbq-brethren.com/forum/picture.php?albumid=462&pictureid=3648

This is the contents of the 1st box.

http://www.bbq-brethren.com/forum/picture.php?albumid=462&pictureid=3649
http://www.bbq-brethren.com/forum/picture.php?albumid=462&pictureid=364

When examining the contents I noticed a loose staple.

http://www.bbq-brethren.com/forum/picture.php?albumid=462&pictureid=3652

I used aluminum nails in each corner to sure up the poor stapling job.

http://www.bbq-brethren.com/forum/picture.php?albumid=462&pictureid=3653

This is the contents of the 2nd box.

http://www.bbq-brethren.com/forum/picture.php?albumid=462&pictureid=3654

The first step in the assembly process is to install the wheels.

http://www.bbq-brethren.com/forum/picture.php?albumid=462&pictureid=3655

Moving on after the wheels, I noticed a crack in the lumber.

http://www.bbq-brethren.com/forum/picture.php?albumid=462&pictureid=3656

I added some glue and made a strap out of some aluminum stock to add some stability.
http://www.bbq-brethren.com/forum/picture.php?albumid=462&pictureid=3657

During the assembly process, I needed some persuasion to keep things nice and square such as this clamp.

http://www.bbq-brethren.com/forum/picture.php?albumid=462&pictureid=3658

I ran into a problem with one of the handles. There wasn't enough clearance to install it.
http://www.bbq-brethren.com/forum/picture.php?albumid=462&pictureid=3659

So, I ground down the end of the handle and had to use a nut rather than the supplied wing nut to secure it. There just wasn't enough room behind the pre-drilled hole to turn the wing nut.

http://www.bbq-brethren.com/forum/picture.php?albumid=462&pictureid=3661

There were some times when some persuasion was needed to square things up.

http://www.bbq-brethren.com/forum/picture.php?albumid=462&pictureid=3660

The edges of the metal used in the charcoal tray is RAZOR sharp. I filed the edges down and it helped a little. I won't be handling it again without some good gloves.

http://www.bbq-brethren.com/forum/picture.php?albumid=462&pictureid=3662

Here is the finished product.

http://www.bbq-brethren.com/forum/picture.php?albumid=462&pictureid=3663

I took an extra step that wasn't mentioned in the assembly instructions and sprayed on some polyurethane on the outside surface of the wood to seal it.

http://www.bbq-brethren.com/forum/picture.php?albumid=462&pictureid=3664

Overall, I'd give the assembly level of ease a grade of C. It took me about 90 minutes but I took my time and didn't get in a hurry. I also had all of the tools I needed readily available such as the grinder, clamps, aluminum nails, wood glue, and nuts which were not mentioned in the assembly instructions at all.

woodsteach
05-28-2011, 12:55 PM
So this cajun/Cuban microwave is:

an aluminum box (would stainless be ok),
inside a wooden box, with a flat lid on top (how thick) for the coals,
and then you could put a grill on top of that.

Am I missing anything?

The plan is beginning to come together:becky:

Boshizzle
05-28-2011, 10:31 PM
Great score Bo... didja tell him that the Kingsford charcoal's on sale. too?

Hmmm, now that's an idea. I think I may need about 200 pounds to cook a hog. :)

Boshizzle
05-28-2011, 10:33 PM
So this cajun/Cuban microwave is:

an aluminum box (would stainless be ok),
inside a wooden box, with a flat lid on top (how thick) for the coals,
and then you could put a grill on top of that.

Am I missing anything?

The plan is beginning to come together:becky:

Nope, didn't miss anything. Stainless would be fine at around 1/8 inch max.

Brewer
05-29-2011, 12:36 AM
It's a Broiler not a Smoker.

Why not both ?

Boshizzle
05-29-2011, 12:38 AM
Why not both ?

I think with a Smoke Daddy or similar device it could be both.

martyleach
05-29-2011, 01:41 AM
I'll tell you what, it looks like a piece of cr*p to me. Maybe in 20 years China can put out some good products but right now they are garbage. Doesn't fit, breaks, can't return it, bogus web sites. I will wait.

But, if they are being branded by reputable name brand companies, that all changes and it is worth buying.

Boshizzle
05-29-2011, 01:45 AM
I'll tell you what, it looks like a piece of cr*p to me. Maybe in 20 years China can put out some good products but right now they are garbage. Doesn't fit, breaks, can't return it, bogus web sites. I will wait.

But, if they are being branded by reputable name brand companies, that all changes and it is worth buying.

:laugh: Yeah, it would have been a bit of a challenge to put together if I had just followed the directions, but I think it will hold up fine. I will be doing the first cook on it Monday and will post some results.

For the money, it is about what I expected (even though it cost me nothing). Every cooker I have bought that cost less than the most expensive cooker I have (the Jambo Pit) has needed some sort of adjustments to make it BBQ worthy,

uproar90
05-29-2011, 03:25 PM
So this cajun/Cuban microwave is:

an aluminum box (would stainless be ok),
inside a wooden box, with a flat lid on top (how thick) for the coals,
and then you could put a grill on top of that.

Am I missing anything?

The plan is beginning to come together:becky:

You could go with a metal box inside of a wood box, but that'd be overkill for a true 'coon***' microwave.

The last one we did was started with a 3/4" ply box and then we cut the rolled sheet metal to lap over one edge of the box, down the sidewall, across the bottom, up the other wall, and then over the top and again wrapped the lip. Turned the box 90°, and repeated the process. You wind up with a double thickness on the bottom, and if you plan the cuts right, you'll have enough to cover the inside corners of the box (the corner from box floor to ceiling).

The firebox actually is more of a square 'bowl' and sits down into the box by about 2-3 inches with the lip of the bowl @ the same dimensions of the box itself.

If treated well, the firebox will last 20-30 years, and the microwave box itself will last 3-5 years (again, if you take care of it). The sheet metal in side could be re-used, or at least re-used to make templates for a new build when you retire the old one.

The hard part would be getting the firebox welded, unless you're handy like that, but everything else could be found easily between home depot and your local metal shop.

Remember, no galvanized anything in the build, and no treated lumber for the box.

boogiesnap
05-29-2011, 07:36 PM
remind me, what is so bad about galvanized?

they offer that as an option.

BBQpower
05-29-2011, 09:19 PM
remind me, what is so bad about galvanized?

they offer that as an option.

When it burns, it releases a lot of craop!

boogiesnap
05-29-2011, 09:47 PM
remind me, what is so bad about galvanized?

they offer that as an option.

uh oh. just did a search...sorry bo...:behindsofa:

uproar90
05-29-2011, 11:36 PM
Yeah, burning/heating galvanize, welding galvanize, etc. lets out the stinky nasties. I never bothered learning what it exactly does to you, I just know that I was told by someone I trust 'to not to' (said in the voice of Mater from 'Cars') so I just avoid it.

I've had a buddy get nauseated after welding on a boat trailer (he didn't know better), and he was told to drink milk... Not sure if this is a real 'fix', a 'feel better thing', or an old wives tale, but he said it helped so... http://www.saintsreport.com/forums/images/smilies/dunno.gif

Boshizzle
05-29-2011, 11:58 PM
OK, doing the first cook on the Caja China tomorrow. Here is what I am doing.

My boss bought some of the Cuban Mojo. It is full of garlic and smells like it. Very strong smelling stuff.

http://www.bbq-brethren.com/forum/picture.php?albumid=462&pictureid=3669


I'm injecting one butt with the Mojo straight from the bottle.

http://www.bbq-brethren.com/forum/picture.php?albumid=462&pictureid=3667

I will be injecting a second butt with my Man v. Pig pork injection with a little lime juice added.

http://www.bbq-brethren.com/forum/picture.php?albumid=462&pictureid=3668

I injected both butts tonight and will let them marinade until the morning. I will post cook pics and results tomorrow. I am going to be taking both butts into work Tuesday for a taste test. Whichever one they like is what will be used to inject the hogs for the pig roasts.

BBQpower
05-30-2011, 03:44 AM
Love the Texas Pete's sauce named after me =D

SmokeInDaEye
05-30-2011, 10:56 AM
I love the way pigs come out of mine without smoke but it's a different style than traditional bbq whole hog so you have to accept that.

We also cooked 25 chickens for pulled chicken sliders the other day and added some expansion racks above the coals to really maximize the la caja. I love mine for what it is and nothing more.

landarc
05-30-2011, 02:26 PM
I'll tell you what, it looks like a piece of cr*p to me. Maybe in 20 years China can put out some good products but right now they are garbage. Doesn't fit, breaks, can't return it, bogus web sites. I will wait.

But, if they are being branded by reputable name brand companies, that all changes and it is worth buying.
How far away is a hugely improved version, with milled exotic wood species, a stainless interior and a ridiculously detailed construction be? Get programming that CNC Marty.

Rys06TBSS
06-02-2011, 10:31 PM
Whats up with the updates... or lack of updates

NorthwestBBQ
06-02-2011, 10:35 PM
Whats up with the updates... or lack of updates

No interest.

Boshizzle
06-03-2011, 11:00 AM
Whats up with the updates... or lack of updates

I will post an update soon. Things have been busy this week.

SteerCrazy
06-03-2011, 11:32 AM
I'll tell you what, it looks like a piece of cr*p to me. Maybe in 20 years China can put out some good products but right now they are garbage. Doesn't fit, breaks, can't return it, bogus web sites. I will wait.

But, if they are being branded by reputable name brand companies, that all changes and it is worth buying.


They're actually made in the united states and the la caja china means chinese roasting box, it's got nothing to do with China.

I got mine last week and assembled it in about an hour, didn't have cracks or anything but what they fail to mention is when you're assembling it you should not fully tighten all the wing nuts otherwise it will be difficult to fit all the sides in correctly.

can't wait to see the results of the cook

toumaj
06-03-2011, 03:22 PM
They're actually made in the united states and the la caja china means chinese roasting box, it's got nothing to do with China.


Thanks for pointing that out before I could:)
Do you remember the scene in Smokey and The Bandit where the cop tells Jackie Gleason (Buford T. Justice) about something not being "germane" to the situation. Jackie Gleason screams back "The god damned germans got nothun to do with it!!!".....
Classic line from a classic movie:laugh:

Kevin_Texas
06-03-2011, 05:23 PM
I have had the same model for over 2 years with no problems have used countless times and even loaned out to other to cook with. I also have the smoking pistol. The pistol works ok but this is not a smoker. So you should not look for a real smokey pig.

This is 60 pound pig that I cooked in about 5 1/2 hours.

1FUNVET
06-03-2011, 05:43 PM
For a real nice unit check www.cajunmicrowaves.com (http://www.cajunmicrowaves.com). My dad got one years ago and it's in great shape. Made from furniture grade cypress and stainless steel. Definitely more money tha the La Caja China. But ya get what ya pay for.:becky:

Made in Breaux Bridge LA, the crawfish capital of the world.

Rys06TBSS
06-05-2011, 10:28 PM
I kinda want to build one of these now... What sort of material is the fire box made out of? How do you prevent the wood from burning on the top?

Wyley
06-12-2011, 03:29 PM
Just found this on the Home Depot website. lt looks to be a good price and if you add a little more to get your order over above $249 it ships free.

http://www.homedepot.com/Outdoors-Grills-Grill-Accessories-Smokers-Fryers/h_d1/N-5yc1vZbx92/R-202650825/h_d2/ProductDisplay?langId=-1&storeId=10051&catalogId=10053

Paul

42BBQ
06-12-2011, 03:52 PM
Just the ECB ripoff of the Caja China. Brinkmann makes crap products that generally need tons of mods JUST TO WORK. I would love to see Home Depot and Lowe's start selling more, or at least displaying more, good cookers. All you can find at those stores are ECB's, char-griller offsets (again, tons of mods to make work), and an Egg knockoff called the Bayou something or other. The only decent thing they sell are Weber kettles. Ok, my rant is done, and it isn't directed at ANYONE on this site, just my rant against the big box stores. I'm done now, sorry for the hijack.:icon_blush:

jestridge
06-12-2011, 04:04 PM
Actually the Brinkman looks like a better built one it have a therometer,

jgbmgb
06-12-2011, 09:13 PM
The home depot one says it's made of galvanized!!!! Read carefully.

Wyley
06-12-2011, 09:22 PM
So does the La Caja China.

http://www.roastingbox.com/p-84-the-caribean-box-galvanized.aspx

Paul

LT72884
06-12-2011, 09:25 PM
I really, really wanna get one of these and they're really not very expensive, but they seem too specialized. I can't see myself roasting a whole hog more than twice a year.

Still, that's an amazing score you got there!

i watched a throwdown with one of these things. Bobby flay used it to only cook a few butts in it.

aquablue22
06-13-2011, 08:12 AM
I have both a Smoke Pistol and a Smoke Daddy, I have had a lot of issues with the pistol, gumming up and shutting down in the middle of a tube. I got the Smoke daddy because it uses chip of whatever you want to put in it, I would think the Big Smoke daddy would be your ticket! Nice score....

jestridge
06-13-2011, 02:51 PM
Just wondering what if you put a metal box full of smoldering wood chips in it

gellar76
06-13-2011, 03:20 PM
i watched a throwdown with one of these things. Bobby flay used it to only cook a few butts in it.


Yeah, I've had the smaller (model 3) caja china for about a year. You can cook pretty much anything in them. I've done chicken, ribs, brisket, butts, picnics, and turkeys in mine.

Yeah, its not smoke, but its awful good. I did a Cuban Pulled Pork this weekend as a matter of fact. I was going to take pictures and post them, but I forgot to take pictures of the finished project until Monday morning. I don't figure anyone wants to see the left over scraps!

Fine meal though and alotta fun!

toumaj
06-13-2011, 06:42 PM
That Mojo sauce is rancid. I did a 50# hog in mine this weekend. 6 hours and it was absolutely PERFECT! It's insane how well these boxes cook. This Hog, I just used my regular shoulder injection....a lot of it too!

Boshizzle
06-13-2011, 07:45 PM
That Mojo sauce is rancid. I did a 50# hog in mine this weekend. 6 hours and it was absolutely PERFECT! It's insane how well these boxes cook. This Hog, I just used my regular shoulder injection....a lot of it too!

Yeah, you can even smell it even when the container is new and sealed. I used about 2 cups to inject a butt after straining it. There was at least a quarter cup of minced garlic that I strained out of two cups used to inject the butt.

NorthwestBBQ
06-13-2011, 07:49 PM
i watched a throwdown with one of these things. Bobby flay used it to only cook a few butts in it.

...and got his butt kicked by the challenger!

pperkins
06-20-2011, 09:50 AM
Hey all,

I do tons of roasting and bbq in my La Caja China. I've posted a bunch of LCC recipes, tips, and Q&A on my blog. Not sure what the link rules are, so I won't post it here, but it's in my profile.

I did a lot of experimenting with the various models while writing the first cookbook, and again with the second one that just released. I'm always happy to answer any questions!

Thanks,

-Perry

Perry P. Perkins
Author
La Caja China Cooking
La Caja China World

bbqchicken
10-21-2011, 02:31 PM
I saw bobby flay use one of these on his show. very interesting

bbqchicken
10-21-2011, 02:32 PM
...and got his butt kicked by the challenger!

lol flay ever win a throwdown?