wondering how to add smoke while cooking with a la caja china I do not think I can put a ans in side because of lake of air
Why mess with the beautiful porky perfection that comes from that magical box? The way the pig comes out all crackly and the color it's a thing to behold and I don't think it could be made any better.
I want one badly but think my girl might try to stuff me in it and put it out with the trash :biggrin: but seriously I'm thinking of making my own just have to weight the price difference of making versus just buying.I agree that the pig that comes out of a caja china is good stuff!!!! It's also somewhat idiot proof: follow the directions on the side of the box!
My last job we would roast up a pig once or twice a month. My current job doesn't have one so I have to make do with a cookshack...
I have a La Caja China and use it often.
If you look up Perry Perkin's blog called "Burnin Love", he uses the AMZNPS that TJohnson sells. He wrote a pretty detailed blog about using it and it works.
And don't think these things are air tight, they are not. The AMZNPS works just fine in them.
I agree. I think Perry did his review prior to Todd rolling out the tube smokers. I could be wrong, but he used the tray in his blog.The one I used was definitely not air tight! I still would recommend a amnts because if I remember correctly it only takes four or so hours for the pig to be done in it.