Home Brew Forums

Home Brew Forums (http://www.homebrewtalk.com/forum.php)
-   Meat Smoking, Curing and Sausage Making (http://www.homebrewtalk.com/f172/)
-   -   La caja china (http://www.homebrewtalk.com/f172/la-caja-china-343438/)

Gear101 07-24-2012 04:39 PM

La caja china
 
Any one ever use or seen one of these. Cooking a whole 80-100 lb pig in less than 4 or 5 hours looks pretty cool.


Ravenshead 07-24-2012 09:43 PM

Yup, we do up a pig two maybe three times a year on one. They really are everything they say they are.

Gear101 07-24-2012 10:04 PM

What size pigs and how many can eat off a 50, 80, 90 #, or etc size pig? thanks

Ravenshead 07-24-2012 10:41 PM

We have the most basic box advertized. I think the biggest pig we've done was about 60#. I'd guess you can serve about 20 ppl off that but I can't be sure. We always have a good 100# crawfish and/or other large amounts of meat to go with the pig. It's usually a pretty big party--we usually kill two cornies at them plus what the BMC crowd brings.

SuperiorBrew 07-25-2012 09:34 PM

I have done 2 shoulders in mine and 3 turkeys

pjj2ba 07-26-2012 02:29 PM

They are a bit small. I "built" my own. I lucked out and found a LARGE stainless steel sink. I then had a box lid (~ 5 in. tall) fabricated to give me a little extra clearance. I can cook at max., a 120lb pig in it. It still takes 12 hrs plus to cook the pig. The advertised shorter times are because the pigs are smaller.

We kill 4 cornies at our annual roast, but there is no commercial beer at it :rockin:

Ravenshead 07-28-2012 12:39 AM

Quote:

Originally Posted by pjj2ba (Post 4281711)
They are a bit small. I "built" my own. I lucked out and found a LARGE stainless steel sink. I then had a box lid (~ 5 in. tall) fabricated to give me a little extra clearance. I can cook at max., a 120lb pig in it. It still takes 12 hrs plus to cook the pig. The advertised shorter times are because the pigs are smaller.

We kill 4 cornies at our annual roast, but there is no commercial beer at it :rockin:

I believe I need a pic of this box so I can copy it. :mug:

I'd think it would take less than 12 hrs even for 120 pounder since this is a high heat method rather than a low and slow smoke. I can be proven wrong though.

pjj2ba 07-30-2012 03:17 PM

I cook mine on the slow side starting out. I like to sleep. :)

http://cdn.homebrewtalk.com/images/4...nuse-18241.jpg

http://cdn.homebrewtalk.com/images/4...igin-18242.jpg


All times are GMT. The time now is 12:37 PM.

Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.