View Full Version : La Caja China...

JD McGee
04-06-2008, 12:09 PM
I know for a FACT that Swamprb has a new toy http://www.bbq-brethren.com/forum/private.php?do=showpm&pmid=134212
...we went and picked it up last Friday. Where are the pics bro? I know you've been putzin' with it all day now! :twisted:

04-06-2008, 12:28 PM
I'm not Swamprb, but UPS dropped off my new Caja on Friday....

First cook is next weekend at the coast, the pork guy has the pig on order.

Yes, there will be photos.

04-06-2008, 01:37 PM
I'm not Swamprb either, but here's some pr0n anyway:


Yes, someone ate it!

04-06-2008, 01:41 PM
Eyeballs are good chit! I would've had both of them!!

04-06-2008, 02:57 PM
Nice lookin' oinker, Jeremiah! :biggrin: How much did that weigh, and how long did it take? I know they cook fast in there.

04-06-2008, 03:47 PM
It was ~90 pounds, it took about 6 hours, but it's supposed to take 4. I had moisture ridden charcoal that I used for the first half of the cook. Had I used fresh stuff from the start it would have been done in 4 hours. I bought another one for my godfather, he's done several pigs so far they're all done in under 5 hours easy.

BBQ Grail
04-06-2008, 03:50 PM
The guy on the far right looks really happy to be there. Does he have clean up duty or what?

The piggy looks great.

04-06-2008, 04:07 PM
Man that looks good. I like what I have read on those cookers. I am thinking on one as opposed to digging an imu in the yard. Imus aren't exactly portable.

04-06-2008, 05:56 PM
did you have to buterfly the pig to get it to lay flat? I have a 90lb luau pig on order but not sure if I will need to cut it to lay flat so the rack can be attached.

Wine & Swine
04-06-2008, 06:48 PM
You have to cut it flat and split the head to get it to lay all the way down. I ordered our first one we did without the head being split and had to do it myself with a meat saw...not so fun. Have the butcher do it on the band saw, much easier.

BBQ Grail
04-06-2008, 06:51 PM
did you have to buterfly the pig to get it to lay flat? I have a 90lb luau pig on order but not sure if I will need to cut it to lay flat so the rack can be attached.

Spatchcock porker!

04-06-2008, 06:57 PM
Yes, in fact the instructions that it came with said to get it pre-butterflied. I believe this also aids in decreasing the cooking time.

04-06-2008, 07:30 PM
Do any of you guys have the optional smoke generator? And has anyone put whole chickens in, later in the cook?

JD McGee
04-06-2008, 07:52 PM
I was hopin' Swamp wpould chime in here but he's pretty whooped from his class yesterday...I expect we'll see some pron from that puppy in the near future. :-P In the mean time...look what we have to look forward to Brian. Think we can fire it up for Bennet"s "frat que"...???

big brother smoke
04-06-2008, 07:55 PM
I got the smoke pistol, but I have only used it 3 times. Have not done chickens.

04-07-2008, 07:44 AM
Dayum! I'm a city boy! I don't have a clue on finding a pig for this yet! I did talk to some serious pig roasters at the class on Saturday and they all agreed the La Caja was the fastest way to cook one, but lacked the smoke flavor they get with the Klose. April 19th they are going to cook up one and donate to some charity. I may go and learn a thing or two!
Here is my new toy! I got a lot to learn on this once I take care of a few minor details. http://www.bbq-brethren.com/forum/showthread.php?t=40489