www.lacajachina.com Found this while looking for something else, kinda like when I walk through the hardware store.
Of course not. I kinda like to avoid boiled-only meat though. Basically, this method seems to be a more efficient way of underground (luau) pit roasting. And personally, while doing a whole pig that way is good (did I mention my wife's side of the family is from the islands), guess I just prefer smoking most of the time.hobo_pie said:It's interesting... just yesterday there was an article in the NY Times food section that praised the virtues of this little cooker...said the product was a kin to 'pig candy' .. now to me, that's pretty high praise...the author said he paid about $300 including shipping for his and he was in NJ, I think. Said a whole 70lb hog was done in just over 5 hrs.
Sounds interesting to me guys.. we don't aways need smoke... do we?
Ray