La caja china
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Ravenshead
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Yup, we do up a pig two maybe three times a year on one. They really are everything they say they are.
Ravenshead
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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
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I have done 2 shoulders in mine and 3 turkeys
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:
We kill 4 cornies at our annual roast, but there is no commercial beer at it :rockin:
Ravenshead
Well-Known Member
I believe I need a pic of this box so I can copy it.
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.
I cook mine on the slow side starting out. I like to sleep. 
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