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la caja china - Page 2

post #21 of 33
Natural lump burns hotter and less ash.

Not sure if you opened the box to look, but that kills the temps and is very hard to recover from.

The maze can work, but you have to use a mailbox type mod. The chamber is too moist and very low on O2, so it will go out.

If interested there was a cold smoker that was on the site some time ago. I made one and it works very well, but i wanted to try something and never did. PM if you want to talk it.

Jeramy
post #22 of 33
I can't find it now but there was a thread a while back and the OP was using an AMNTS (12" tube) in the la Caja China for generating smoke while cooking. I believe he reported good results. Now that I think about it it might have been on a blog somewhere else. I'll keep looking.
post #23 of 33
Quote:
Originally Posted by jarjarchef View Post

Natural lump burns hotter and less ash.

Not sure if you opened the box to look, but that kills the temps and is very hard to recover from.

The maze can work, but you have to use a mailbox type mod. The chamber is too moist and very low on O2, so it will go out.

If interested there was a cold smoker that was on the site some time ago. I made one and it works very well, but i wanted to try something and never did. PM if you want to talk it.

Jeramy

I may get the thing going with regular charcoal, then dump lump on to keep it going. No, we didn't open the lid except to flip. 

 

I've read that people have had good results with the maze. They remove one of the metal rails on a short end to facilitate oxygen flow. I realize that I'll lose some heat that way, but it's only a 1/2 inch opening and I'm hoping that windscreen will make up for any loss through the opening. I'm interested in the mailbox mod....do you have pics?

 

Thanks,

Leo

post #24 of 33
Found the thread and it was the AMNPS, not the tube. PPerkins was the original OP and the thread title is "how to smoke brisket in the La Caja China. He also posted the report on his blog which is linked in that thread.
post #25 of 33
Quote:
Originally Posted by dirtsailor2003 View Post

Found the thread and it was the AMNPS, not the tube. PPerkins was the original OP and the thread title is "how to smoke brisket in the La Caja China. He also posted the report on his blog which is linked in that thread.

Thanks!

post #26 of 33

My first pig in the La Caja China box went well. The 65lb dressed weight oinker took about 7 hours to cook. Everybody enjoyed it and the skin was amazing!

 

 

 

 

post #27 of 33

Cool !!!  Looks Tasty

 

Gary

post #28 of 33
Looks great!!!

Did you end up adding smoke?

Points!
post #29 of 33
Great job.
post #30 of 33
Boy does that bring back memories! We use to do two or three a month at my old job...
post #31 of 33

They've posted a new smoking product from a third party and also a promotional video for it. I have it right here.

post #32 of 33
Quote:
Originally Posted by Zoe Tipsword View Post
 

They've posted a new smoking product from a third party and also a promotional video for it. I have it right here.

 

Thank you. That is awesome!!!

 

For me, I would put a little foil under the smoker, so I don't get ash on my meat, but that is me......

post #33 of 33

I can agree with that plus it would add a bit more of a heat barrier so the no burning the meat by accident.

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