La Caja China

[Torn]

It's metal lined. You put the meat inside and pour charcoal on the top metal plate. The heat transfers and it makes it into an oven of sorts.

Got it.

 

[DinkyDau]

 

[JOZ11M]

Never seen that set up before, looks sweet as hell and I can imagine does amazing meat.

 

[WallsGa]

Got the #1. It will roast up to 70lb pig.

Yeah buddy. Same one I have. I tried to wedge a 74# hog in there one time. Ended up having to buy a hacksaw to cut off the hooves and decapitate the thing.

 

[WallsGa]

Never seen that set up before, looks sweet as hell and I can imagine does amazing meat.

It does.....

 

[JOZ11M]

It does.....
View attachment 2586971 View attachment 2586972 View attachment 2586973 View attachment 2586974

Now that's some good lookin' swine!!!!!

 

[fuelman1]

Yeah buddy. Same one I have. I tried to wedge a 74# hog in there one time. Ended up having to buy a hacksaw to cut off the hooves and decapitate the thing.

I have a couple of wild hogs in the freezer. Probably about 50lbs or so dressed so they should be perfect size. My neighbor trapped them and I went up and picked out a couple and dispatched them. They don't have the skin on them. I wasn't about to try to remove the hair. It was bad enough just skinning them. I'm sure it will be good. I just won't have the crispy skin. I'm also sure I'll be buying a whole hog to do. That skin adds so much.

 

[JOZ11M]

I think I'm gonna try that mojo on a pork butt, heck it's only $20.
http://www.shoplatintouch.com/la-caja-china-accessories-package-deal-4/

 

[fuelman1]

Finally got around to testing it out. Injected 2 butts and a pork shoulder with Mojo and seasoned with a garlic herb seasoning. It turned out really well.

 

[WallsGa]

Nice!

Somewhere on the Caja China site there’s Roberto’s recipe for an adobo rub. It is bad ass.