La caja china questions?

boberosabbq

boberosabbq

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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).
 
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!!!!
 
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
 
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.
 
I bet it would be great for whole chickens and turkeys, especially if you had to cook a large number of them.
 
I am in the process of waiting on this company 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.
 
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?
 
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.
 
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!!!!!!!!!
 
big brother smoke said:
BBS-Is there any way you could do a pig on the Santa Maria?
Click to expand...

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.
 
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.
 
Napper said:
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!!!!!!!!!
Click to expand...

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.
 
http://www.crawfishguy.com/cajunmicrowave1.html

http://www.asadorcubano.com/

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


http://www.crawfish.cc/howitworks.htm
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/
 
Trying to stay awake

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?
 
Hate to Hog thread,

boberosabbq said:
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).
Click to expand...

big brother smoke said:
I am in the process of waiting on this company 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.
Click to expand...

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.dl...Sell_LogicX&refwidgettype=cross_promot_widget
javascript:chgimg('EAYBG');

and a drum cut in half for coals.
 
SmokeInDaEye said:
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.
Click to expand...

hey smokeindaeye go over to cattle call and introduce yourself
 
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