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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Posted by The Last Coco

On the water

Member since Mar 2009

6842 posts

Posted on 9/15/15 at 12:30 pm to BiggerBear

quote:
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.

Many times this is used at a tailgate, camp or in a place without accessible electricity. And besides, the whole point of this is that I have to sit outside and poke to fire to make sure it doesn't get too hot or cold inside the cajun microwave, lol. You take all the fun out of it if I can set it and forget it. It's about the process as much as the pig. You get an 8 hour excuse to sit around and drink beer.

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