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The La Caja China ????

post #1 of 32
Thread Starter 
Anyone ever heard of or used a LA Caja China grill. Just saw one today on TV but no explanation about it. I looked at the website. www.lacajachina.com looks interesting. It can be turned into a smoker too. just curious!!!
post #2 of 32
I think they are basically pig roasters, with the source of heat on the outside so that would not work for a smoker... JMHO
post #3 of 32
I have heard of some guys who have built something similar, and have done "chicken in a box" That people said was great. Haven't seen one yet though.
post #4 of 32
I have had a whole pig off one of these, and it was great.

THanks for the link to their site, I see one of these in my future.
post #5 of 32
I have seen that grill/smoker set up on the food network and I did see that episodeof throwdown with Bobby Flay. He got his butt handed to him when tring to smoke like that strange looking contraption. I have a buddy that saw I guy at a Fla. Gators game smoke some meat on a smaller version and he said the meat was melt in your mouth tender and sweet. I'm not going to run out and grab one but they are definetly interesting. All that thing is, is a bax lined with some heavy tin and some sand in the bottom and you put what ever you want cook in it and put the top on it and some coals on top and leave it alone for a couple of hours and magic you have food.
post #6 of 32
I saw that episode too, and what was more interesting about it was the recipe he used on the cuban pork. It was a shoulder that he cut open and unrolled and then stuffed with oranges, garlic, ham, bacon, etc, etc. and then rolled up tied with twine, an basted in Malta. I had to go find malta to try it out. Here is a link to the recipe...of course we would want to smoke it!

post #7 of 32
La Caja China has been around for a few years, it serves its purpose for cooking. Those who want to use it as a smoker have had to use a Smoke Pistol or some similiar device to achieve the smoke flavor.
post #8 of 32
Here is a link to some from down this way...cajun microwaves...Would like to have one..

post #9 of 32
I was at a pig roast Saturday, a buddy was doing a pig on the La Caja China, and I wanted to check it out since I am borrowing his La Caja for my pig roast in June. I had eaten a pig off one, but never watched how it was done.

85 lb. hog, butterflyed, trotters taken off. Took a little over 6 hours. He injected it the night before with mojo. THis pig was awesome, roasted perfectly, popping with flavor, and just porky and juicy. Loved the ribs I had.

I am doing a 100 lb. local hog for my pig roast, and am going to give it about 8 hours in the box.

one of these la caja chinese roasters is next on my list to buy for sure.
post #10 of 32

I am in the process of building one of these, and have a couple questions since I haven't even seen one other then pics. When you say you are going to use a 100 lbs hog is that live or dressed weight? And does your buddy have a recipe for his mojo injection or is a one he bought?

post #11 of 32
The weight I am giving is the live weight before dressing and having the trotters removed. The max for that large size La Caja is listed as 100 lbs.. The 90-100 lb local, natural pig I am getting will cost $150 dressed, and butterflied. I think he payed $90 for that 85 lb. hog from a pork supplier in Chicago.

He used the Mojo in a jug from Restaurant Depot. I am going to use one that is in the book "Low and Slow", Ill try to jot it down & post it when I have the book in front of me again.

Another option I read about was placing halved oranges, garlic, onions, other citrus, and herbs under the pig vs an injection. Not sure of the route I am going to go.
post #12 of 32
I had forgot about those. I understand that they do a great job on whole pigs.
post #13 of 32
Apparently they work great. It's basically a charcoal fired oven.
post #14 of 32
I have a Caja China (China box) that my family has had for over 20 years. I have the large one, Model #2 and it is lined with Aluminum. We have not had to replace any parts yet although I may replace the charcoal grate this year as it is finally showing some wear.

We used to build a block pit every year for our Christmas Eve pig roast until we found these. Really made the pig roast simple and consistent which allowed us to enjoy the holiday and the family more and less time cooking. I have only used it for whole pigs but you could do a bunch of Butts or turkeys etc...

Of course the real secret is in the mojo for roasted pork. If anyone has any questions just ask.
post #15 of 32
I might take you up on the offer of some info. .

I think I got the basics down when I was @ the roast all day on Saturday, but I may have some questions as my roast date gets closer.
post #16 of 32
I go to a cuban friends house every year for christmas pig think I am going to have to show him this.
post #17 of 32
Went to my buddies bar in Chicago last night to pick up the La Caja I am borrowing for my pig roast the first Saturday in June(also ate a few pounds of the free crawfish he was doing last night).

I am looking forward to giving the La Caja a try, and may give it a test run before I do the 100 lb. pig for my roast. Maybe next weekend I will toss some ribs and chicken in there and take it for a spin.
post #18 of 32

I have several models of La Caja China, as well as the smoker unit. Even before I got the smoke pistol, I cam eup with a very simple solution...I put a small pan of wood chips (oak) on top of the upper rack (inside the box), and remove an end rail to create a draft.


Works perfect. You can see the photo recipe using this method with briskets, here:




I have a lot of recipes for La Caja China on that blog, stop on by!



post #19 of 32

FYI...La Caja China and I have (finally) released our first cookbook, "La Caja China Cooking." Lots of traditional Cuban recipes, as well as Southern US

favorites, and a few from around the world!


- Perry

post #20 of 32

 Congrats on your book. This is very intriguing and sounds like a lot of fun to use! 

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