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La Caja China

jd08

Fire Starter
52
10
Joined Feb 17, 2010
It seems like the inside would get drippings all over it and I imagine that would smell pretty funky if it were left closed up for an extended period.
 

harryho

Smoke Blower
119
13
Joined Sep 7, 2009
It seems like the inside would get drippings all over it and I imagine that would smell pretty funky if it were left closed up for an extended period.
The Caja comes with a drip pan. So majority of the fat would be caught. The little splatters here and there can be cleaned up pretty easily.
 

pperkins

Fire Starter
55
10
Joined Jul 28, 2010
I've done several pigs, as well as briskets, shoulders, ribs, turkeys, etc in my Cajas. The older models could get a little messy, but a bucket of hot water, followed by a hose always cleaned them right up. The new "semi-pro" model has a drain in the bottom, so it's even easier to clean up (and collect the broth!)

Also, I've found that three "1/2 sheet" steam table pans (disposable) will fit perfectly in the bottom, with no gaps, so I often use those in my older Model #1, esp when I want to save brisket broth, or something. My Cajita China (the backyard model) fits one of these pans almost perfectly, as well.

Never had any issues with smells, either.

I've got lots of La Caja China pics and recipes on my blog, feel free to drop on my anytime! Roberto Guerra (Owner of LCC) and I are finishing up a La Caja China cookbook right now.

Have fun!

-Perry

Burnin' Love BBQ

http://www.burninloveblog.com
 

jose perez

Newbie
1
10
Joined May 6, 2015
CAJA CHINA HAVE BEEN IN MEXICO FOR A LONG TIME, IT IS CALL ATAUD IT IS FOR BABY GOATS AND PIGS , 
 

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