Recent content by leosmith78

Greetings! I just got back to the USA after a year and a half in South Korea. (I'm a defense contractor) I've always used MEBs & offsets in the past but I pulled the trigger on a Rec Tec RT-700. I plan on getting it assembled next weekend. After the burn-in, I plan to smoke some fatties and ABTs...

Thank you to everyone for the replies. I've abandoned my quest of smoking a goose because my local international market cam through with a suckling pig in the size I wanted. The goose will have to wait.

Well, I typed in "goose" and didn't find many answers. Thanks!

I'd like to try to smoke a goose for Christmas. I searched the forums for ideas, but all I found was a lot of questions and not a lot of answers.  So, has anybody on the forum smoke a goose? If so what tips do you have? Finishing temp? Smoking temp? Breast up/down/variation?  tia, leo

Has anybody roasted a hog in the La Caja China that was already skinned? I'm having an issue finding a meat processor that will scald and scrape the oinker for me. If so, what did you do differently? I was going to place foil over the hog earlier than I normally would to keep the flesh from...

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!

So I'm thinking at least 20lbs in the 30". How many thighs do you think that equates to?

Thanks David.

She's a 30.

Fellow members, I'm doing a hog roast in the La Caja China for a Chief Master Sergeant that is leaving the squadron. I want to supplement with chicken thighs smoked in my MES.  So how many thighs do you think I could fit the MES? Of course, I need them to be spaced out a bit to facilitate good...

Thanks!

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...

Yeah, we scooped the ash out two or maybe three times.  Thanks, Leo

So, I did a trial run on the La Caja China yesterday. I cooked three 10lb butts. They came out fantastic and we learned a lot on how to use it. We got some lessons learned before the actual oinker roast this month. I tried using the smoker pistol. It is a complicated contraption to use and I'm...

JarJarChef, et al., I have a couple of more questions now that I think about it. What temp did you bring the pig up to before pulling it out of the La Caja China? Did you bring it up to "pulling temp" ~195F? If so, did it pull easily? My friends and I are having a bit of a debate on how a ~70...