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View Full Version : La caja china questions?


boberosabbq
04-19-2007, 02:37 PM
Saw it on throwdown last night and thought it was pretty neat. Ran a search and saw the new years cook with one. I'm looking for an easy way to cook a whole hog and feed hungry dog trainers and the guys helping us build the new kennel at the end of a long training session/workday. Looks like it might be the ticket for me. Who's got one and who has eaten anything off of one. I know not smoking its a sin around here when it come to pork. But i'll live with it. I'm catholic I'll go to confessional. Thoughts and opinions please(on the caja china).

The Anchorman
04-19-2007, 02:41 PM
Friend of mine just got one waiting to cook on it with him. I may be doing a catering job with it to show a roast pig.
Yahoo!!!!

n-2-que
04-19-2007, 02:43 PM
seen the same thing last night looked pretty kewl

beam boys bbq
04-19-2007, 02:49 PM
paul that i cook with doest have an smoker yet he is now thingking of getting one we both seen it

i like the idea of it for an whole hog

then i was thinking of it to day wonder if you could get some flavored pellets and a lit bricket and place in side of the cooker to get the smoke smell just an thought

york

SmokeInDaEye
04-19-2007, 03:06 PM
I love it. Just wish I had more opportunities to use it. I'm planning to try some butts next and maybe chickens.

Keep in mind that the capacity is 70 or 100 pounds so you wouldn't technically be cooking a whole hog.

I really don't mind the lack of smoke. It's simply a different method of cooking than a smoker and a different taste. The flavor of the marinades really comes out, as does the crispness of the skin/cracklin.

Not sure you could do something with pellets, etc. either since it is basically a sealed chamber (works kind of like a pressure cooker, thus the speed of cooking) so you don't have much oxygen in there.

Hope that helps. The New Years pix should show how it all works.

Single Fin Smoker
04-19-2007, 03:38 PM
Listen to my man Clint. He knows his way around a Cajina.
Nuthin like good hog cracklins....

SmokeyBear
04-20-2007, 01:06 PM
I bet it would be great for whole chickens and turkeys, especially if you had to cook a large number of them.

big brother smoke
04-20-2007, 02:05 PM
I am in the process of waiting on this company (http://www.asadorcubano.com/english.html) to call me back. I am roasting a pig in June for a wedding and will probably do a practice cook on it for Memorial day. It has been a couple of days without a return call. You can add wood to this cooker.

Update: I called them again after posting and got an answer! The guy has been sick and they are way behind on orders; doing a major shipment to Canada. He said it would be the end of May until they take individual orders. However, he has one coming out here next month and will let me know by Wednesday if he can fit me in. I need to starting looking for alternatives now! I need a cooker that can take smoke. Damn, made need some help here from brothers! BTW: My smoker does not allow for the whole pig cook.

big brother smoke
04-21-2007, 12:08 PM
Bump! See above

swamprb
04-21-2007, 12:58 PM
I sent an E-mail to the La Caja site to see if there were any dealers in the area that carry them and haven't heard back. The Throwdown could have had a effect on that. I'd like to see a Brethren La Caja or Cajun Microwave thing goin'!
BBS-Is there any way you could do a pig on the Santa Maria?

big brother smoke
04-21-2007, 01:18 PM
BBS-Is there any way you could do a pig on the Santa Maria?[/quote]

I have been thinking about that! You think it would come out nice?
I could do a practice run.

Napper
04-21-2007, 03:55 PM
Hey,

Does anyone have a set of plans for these things?
I could marry my woodworking hobby with my BBQ hobby!

I cannot figure out how to get a whole pig in my ugly drum!!!!!!!!!

Kevin
04-21-2007, 04:06 PM
BBS-Is there any way you could do a pig on the Santa Maria?

I have been thinking about that! You think it would come out nice?
I could do a practice run.[/QUOTE]

I've cooked many whole hogs, up to 180 pounds dressed. Always in an enclosed cooker. I tried one, once, cowboy style, on a spit over an open fire. It was not a good experience. This was in Minnesota mind you. You may have a better go at it in CA. The elements are on your side.

chinesebob
04-21-2007, 10:14 PM
Ok - I've got one and they are great. But they do not smoke. It's no different than roasting in the oven with tinfoil. I've done butts and pigs in them. The time they recommend is wrong. You need more time. They say 5-6 hours but I usually end up with 8.

If anyone in the general area wants to try mine out let me know. I only roast in them. I've never tried to do any smoking in them. A few s hooks from home depot go a long way with them. Especially with a full size hog.

Let me know if you want to use it. I rarely use it so anyone that wants to try it before they buy if they are willing to drive within an hour of where I am they can try it out.

Norcoredneck
04-22-2007, 02:49 AM
Hey,

Does anyone have a set of plans for these things?
I could marry my woodworking hobby with my BBQ hobby!

I cannot figure out how to get a whole pig in my ugly drum!!!!!!!!!

Do a search on "Cajun Microwave". I found plans once and several articles. I also saw a Spit type cooker that looked very doable. I have bookmarks on one of the workstations. I will hunt it down monday if you want.

Norcoredneck
04-22-2007, 03:59 AM
http://www.crawfishguy.com/cajunmicrowave1.html

http://www.asadorcubano.com/

http://www.babalublog.com/archives/001162.html
http://www.babalublog.com/archives/CAJACHINA.html
http://www.babalublog.com/archives/Image002.jpg

http://www.crawfish.cc/howitworks.htm
http://www.crawfish.cc/images/Gifs/Rob_kneeling_by_Cajun_Micro-Apr_01.jpg

http://cuban-christmas.com/pigroast.html

http://www.deltablues.net/roast.html

http://www.geocities.com/cajun_microwave_oven/
http://www.geocities.com/cajunmicro/

http://www.associatedcontent.com/image/26718/roasting_a_pig_in_a_chinese_box.html

Look here, get the drill out
http://www.beresford.me.uk/hogroaster/

Norcoredneck
04-22-2007, 04:26 AM
Keeping my mind busy as to not fall asleep. Kept thinking of way of making hog cooker. The redneck engineering kicked in, what do you think of getting a old cast iron bathtub and using it for the box? Or a newer type metal one that is porcelin(sp?) coated. Then you could build a rack and lid for coals?

Norcoredneck
04-22-2007, 05:12 AM
Saw it on throwdown last night and thought it was pretty neat. Ran a search and saw the new years cook with one. I'm looking for an easy way to cook a whole hog and feed hungry dog trainers and the guys helping us build the new kennel at the end of a long training session/workday. Looks like it might be the ticket for me. Who's got one and who has eaten anything off of one. I know not smoking its a sin around here when it come to pork. But i'll live with it. I'm catholic I'll go to confessional. Thoughts and opinions please(on the caja china).

I am in the process of waiting on this company (http://www.asadorcubano.com/english.html) to call me back. I am roasting a pig in June for a wedding and will probably do a practice cook on it for Memorial day. It has been a couple of days without a return call. You can add wood to this cooker.

Update: I called them again after posting and got an answer! The guy has been sick and they are way behind on orders; doing a major shipment to Canada. He said it would be the end of May until they take individual orders. However, he has one coming out here next month and will let me know by Wednesday if he can fit me in. I need to starting looking for alternatives now! I need a cooker that can take smoke. Damn, made need some help here from brothers! BTW: My smoker does not allow for the whole pig cook.

Other options:

http://mcreynoldsfarms.com/rotisseries-c-2.html

http://www.bigjohngrills.com/HTRoastPig.html

http://www.ezqueinc.com/

http://www.spitjack.com/page/SJ/PROD/ROTISS/WHOLE-HOG-ROTISSERIE

Info:
http://www.florilegium.org/files/FOOD-MEATS/whole-pig-msg.html

A rotisserie would be very buildable with parts like
http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=190105695556&ssPageName=MERC_VIC_RCRX_Pr4_PcY_BIN_IT&refitem=190104557898&itemcount=4&refwidgetloc=closed_view_item&usedrule1=CrossSell_LogicX&refwidgettype=cross_promot_widget
[/URL] [URL="javascript:chgimg('EWWBG');"]http://www.mcmaster.com/catalog/113/gfx/large/2985tp1l.gif (javascript:chgimg('EAYBG');)

and a drum cut in half for coals.

big brother smoke
04-22-2007, 12:22 PM
Thanks brother, Norco! Will look a the links you provided.

Sledneck
04-22-2007, 11:19 PM
I love it. Just wish I had more opportunities to use it. I'm planning to try some butts next and maybe chickens.

Keep in mind that the capacity is 70 or 100 pounds so you wouldn't technically be cooking a whole hog.

I really don't mind the lack of smoke. It's simply a different method of cooking than a smoker and a different taste. The flavor of the marinades really comes out, as does the crispness of the skin/cracklin.

Not sure you could do something with pellets, etc. either since it is basically a sealed chamber (works kind of like a pressure cooker, thus the speed of cooking) so you don't have much oxygen in there.

Hope that helps. The New Years pix should show how it all works.

hey smokeindaeye go over to cattle call and introduce yourself

Sledneck
04-22-2007, 11:22 PM
food network has booby flay and the caja china inventor on throwdown

CajunSmoker
04-23-2007, 08:30 AM
If I was looking for a pig cooker I would have to check this out

http://www.ezqueinc.com/

CajunSmoker
04-23-2007, 08:35 AM
Here's what the folks around here call a cajun microwave and this is a pretty typical example of a N Louisiana pig roast.

http://www.deltablues.net/roast.html

boberosabbq
04-23-2007, 09:02 AM
thanks for the info