ABSOLUTE MUST READ !!!!!!!!!!

[uhmgood]

salbaje gato , THANK YOU , THANK YOU , THANK YOU , for posting the pictures. some of the guys get a little  "testy" if you don't put up pics . i DID give them all the info to find out about this thing but ...............................

 

[salbaje gato]

No problem, glad I could help.  good tutorial, you got all the steps down. Its really foolproof if you follow your instructions

 

[bama bbq]

Looks like a great way to feed a crowd!  We used to call them pig pickins in NC. 

 

[mneeley490]

So you put the pig in the bottom and the coals on top? That seems bass akwards, but if it works, it works.

 

[boykjo]

I am a little skeptical about this china cabinet. From what I have seen the pigs don't look very appealing..... burnt dry skin mostly. I'll put my pig up against it any day.......

 

[salbaje gato]

IF YOU ONLY KNEW.......    BUT IM SURE YOURS IS GOOD TOO.

 

[uhmgood]

boykjo , believe me when i tell you the one i did was as moist and tender as any pork i have ever had . but also don't forget , it can be overcooked just like any other method. you might use . i cooked mine to an I.T. of 191. if you go to youtube and punch in "la caja china " there was a guy who posted the complete cook , very informative . his handle was mr jelly , check it out , and , yes , yours looks great

 

[uhmgood]

mneely , it does sound a little wierd , but when you think about it , it makes sense. the heat radiates down and turns the box into an oven , one advantage i can think of right off the bat is you don't get grease dripping onto hot coals causing flare-ups and burnt meat

 

[scarbelly]

I am surprised we have not seen anything from Perry Perkins in a while. He is the king of the La Caja boxes and is a great guy to boot 

 

[uhmgood]

scarbelly, i bought his cookbook but i wasn't 100% thrilled with it , although, i did use some of his recipes in my last cook

 

[eman]

Down here they are called cajun microwaves. very easy to build if you have some basic tools and carpentry skills. The metal that lines the inside of the cooking chamber and the charcoal pan on top are the most important parts . Company that i used to work for had one that had 2" of kaowool insulation in the sides ,ends and bottom . Didn't take but 2 bag of charcoal and a few logs to cook a 175 lb sow.

 

[uhmgood]

eman , wow, 175 lb sow, is that correct ? according to "la caja china " their big box will only do a 100 pounder. did you make a super sized box ?

 

[roller]

That looks great and I have always wanted to do that...but I can only buy one of those either the cooker or the pig not both...so that leaves me out

 

[uhmgood]

come on roller , i thought the same thing but you only have to buy the box once . the funny thing was , about 3 or 4 days after i ordered mine i went on craigslist and don't you know there was a brand new never used one for $100.00 . check it out , you never know

 

[eman]

The one they built was 5' l x3'w x 3'deep on wheels and all the metal was 1/8" stainless.  the company has there own high end metal shop so cutting ,breaking and welding the stainless was left up to the pros.

 the sow was halved and the ribs were removed and cooked on the grill on top of the unit. rest of it fit fine.

 

[roller]

Well the older I get the less friends I have...must be my attitude....so I dont guess that I really don`t need one...but they are really cool !!!!!!!

 

[uhmgood]

well roller, i know the feeling , i turned 70 my last birthday and its not our attitude , its just that all our friends are dying off and for some reason i seem to be able to hang in there ( it beats the alternative )

 

[roller]

I am 68 and trust me its my Attitude !!!!! lol

 

[navigator]

I did a 3 turkeys in mine for a company picnic with their brine recipe and they were great, everyone loved them and they were super moist.

 

[uhmgood]

navigator , how big were the birds and how long did it take? i have only done a pig once, so far. if its gonna take 30 lbs of charcoal to do some turkeys i'm not sure i want to try that