Lacajachina

[smoken yankee]

Has anyone heard of this www.lacajachine.com and what do you think of it. Check it out, someone here at work has one and really likes it, he did a 95 lb. pig last year for a few friends and family and said it did a great job.

 

[m1tanker78]

Hi Yankee, you misspelled the link. It should be www.lacajachina.com and is also known as an 'ataud' which translates to a casket. The better built ones are great because you can roast just about anything inside the cavity while using the same heat source to grill items on top. The drawback? No smoke flavor :(

I've seen these used a couple of times.

Tom

 

[cowgirl]

I agree with what Tom said... They do work well but do not smoke the meat.

 

[roo-b-q'n]

Some units have the smoke gun that you can use to introduce smoke flavor, it still is not smoking, but it does introduce smoke to the meat.

 

[bbq engineer]

I saw an episode of "Throwdown with Bobby Flay" where they cooked on these things. I couldn't find a link to the entire episode (but you know it is out there somewhere). Here are some of the recipies that came out of that show.

http://www.foodnetwork.com/throwdown...ork/index.html

During the episode, they cooked a stuffed pork shoulder (which really caught my attention) because I could imagine doing the same thing on my smoker. The shoulder was was cut open so it was flat, and then layered with ham, bacon, guava fruit, oranges, prunes, etc, etc....then rolled up and drenched in Malta and seasoning, almost like a pork shoulder fattie. I thought is would be really good. Here is a link to the actual recipe that they published afterward.

http://www.foodnetwork.com/recipes/t...ipe/index.html

BBQ Eng.