Cajun Microwave

Discussion in 'General Discussion' started by chickenhead, Nov 26, 2012.

  1. Don't know where to put this thread...kick it off if you want to...


    The Cajun microwave in action...I saw one online and decided to build one. 


    Inside..


    Thermometer 


    Inside...I have since replaced the wood supports with aluminum angle. 


    Yardbird quarters...


    Done...overdone...


    Fire!


    Fire!


    Grill?


    Meat on grill...


    Pork shoulder experiment..


    Jeff's rub...


    In the Hole...


    Fire on...


    Nice bed of coals, went on for 6 hours...sorry no Q view. The Phone was dead when I took it off. I will be throwing a 15lb. turkey in this weekend. let's see how that goes? 
     
    Last edited: Nov 27, 2012
  2. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    Great job......Is that a sink for the fire box? Great thought.......A turkey will do great in a Cajun Microwave.....Depending on how deep you built it, you may want to cover it with some foil till the end so it doesn't dry out or burn the skin........[​IMG]
     
  3.  
    Last edited: Nov 27, 2012
  4. roller

    roller Smoking Guru SMF Premier Member

    Nice job ! I have always wanted one...
     
  5. Nice...I'd use one of those!
     
  6. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    Here are some pictures of a couple that my son and I built........The top one, the lid and the meat tray in the bottom was made from materials that the customer provided....We cut and fab the lid and the interrior, which was made out of stainless steel that we provided....The second one we cut and fabed the the lid, liner and meat tray....On both of them, the customer provided the wooded box so they could save some money......





     
  7. Shoneyboy that's an awesome build!
     
  8. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    Chickenhead, Thanks, the larger was for a friend of mine, we traded some work out. I needed someone to do some electrical work and he wanted a Cajun Microwave to cook  for a restaurant with.....Great deal for both of us.......
     
  9. roller

    roller Smoking Guru SMF Premier Member

    SB that is a great build...
     
  10. dward51

    dward51 Master of the Pit OTBS Member

    I think that's the first home build of a cajun microwave I've seen. Most of them I've seen are very long (for a whole hog), I think the smaller square one is a great idea.

    Neat build
     
    Last edited: Nov 27, 2012
  11. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    Thanks .....
     
  12. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    Those are very cool....
     
  13. calismokedog

    calismokedog Newbie

    This a cool invention... i would like to know what you line the inside with?

    I'm thinking of making one for my Brother-in-law, he likes to cook young pigs in the ground.
     
  14. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    Shoneyboy those look great. I was wondering if you have a link for how to build one of these?
     
  15. I used sheet aluminium to line the inside of mine...
     
  16. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    I don't, but if you want to discuss it....feel free to PM me .....
     
  17. jetman

    jetman Smoke Blower

    Oh, I so have to build one! Must be a sign from the smoking meat gods, there's even a double stainless steel sink in the scrap bin at work just begging me too build my own [​IMG]

    Jetman<<<
     
     
  18. 05sprcrw

    05sprcrw Smoking Fanatic

    I may have to be building one of those great work and it looks like it cooks well too.
     
  19. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    It does cook very well, it works in an indirect method...The fire is built on top and the meat or food is placed underneath to be heated like in an oven...... it’s basically a wooden box. The exterior on ones that I built were wood (that my buddies built to save a few dollars)and I lined the interior with stainless steel and fabricated the lid. I like to use stainless on the inside for several reasons:
    1. it helps with retaining heat
    2. it makes it easier to cleaning
    3. the person that wanted it had plenty of money to spend on something that they wanted…$$$..I don’t have money like that…LOL
    I insulated the space between the wood and the stainless with “duct liner” to help retain the heat, but the yellow or pink stuff from Home Depot will work too…..Adding the interior stainless can get really expensive though….. I have seen them built both ways and it’s really up to what you have to spend….The lid is made from black iron steel. I made the larger one from material that I bought and I made the smaller one from materials that the customer had to help save him a few dollars….. They both work great!!! It can take the toughest piece of meat you have and make it fork tender….It is not like smoking though, so don’t think you will get that same smokey taste you do when smoking something, but it is fun and a fantastic way to cook !!!! Especially on a cool night, you can sit by the fire, roasting hotdogs with the kids. Then open that baby up and you have a brisket that is fork tender cooking inside…. You haven’t had such a good time that that…….If anyone needs any information or help feel free to shoot me a PM....I'd be glad to help in anyway I can......ShoneyBoy
     
    Last edited: Dec 3, 2012
  20. carrol rhodes

    carrol rhodes Newbie

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