Nope. The top is plywood wrapped in HD aluminum foil with a center cutout for the pan. The rest is all just plywood lined on the inside with HD aluminum foil and stapled to the inside. The pig rests on a grate on the disposable aluminum pans so almost all of the drippings are collected there. The cleanup is stupid easy. I can disassemble/assemble it in 10 minutes and it all stores flat in the shed so it takes up very little room.

As far as why you want a cajun microwave vs. a smoker, for me it's about the size. I can cook a headless 55-60# pig with mine and a head-on 35# pig. It costs very little outside of the cost of the steel pan too. I can easily make another box once this one is worn out and the steel pan will still be rocking and rolling.

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Posted by BiggerBear

Redbone Country

Member since Sep 2011

2932 posts

Posted on 9/15/15 at 12:22 pm to The Last Coco

quote:
As far as why you want a cajun microwave vs. a smoker, for me it's about the size. I can cook a headless 55-60# pig with mine and a head-on 35# pig. It costs very little outside of the cost of the steel pan too. I can easily make another box once this one is worn out and the steel pan will still be rocking and rolling.

I guess it's just a matter of preference. I prefer to cook the separate parts of a pig and cook them at different temperatures and for different times etc. I've never cared for a whole hog cook, but if that's what you like, I can see the appeal of the cajun microwave, except that it seems that your cleanup would be faster if you just used a heating element instead of fooling with charcoal - at least for cookouts in the backyard where electricity is reasonably accessible. A heating element like that would even obviate the need for the steel pan. You could just use all plywood and foil.

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