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Started By
Message
cajun microwave
Posted on 3/27/08 at 2:41 pm
Posted on 3/27/08 at 2:41 pm
Does anyone have the dimension for a cajun microwave? I want to build one before next football season. Any help will be much appreciated 
6
Posted on 3/27/08 at 3:04 pm to SinksEveryConference
Posted on 3/27/08 at 3:18 pm to TreeDawg
note: always have them install a temp. gauge when they fabricate it for you.
Posted on 3/28/08 at 11:00 am to SinksEveryConference
Posted on 3/28/08 at 1:10 pm to abitaman68
Chris' Specialty Meats on Millervile sells and rents the Caja.
Posted on 3/28/08 at 4:01 pm to SinksEveryConference
Posted on 3/28/08 at 8:52 pm to abitaman68
i guess all you caja china fans are the same bastages buying chinese crawfish.
WAY TO GO COMMIES!!
WAY TO GO COMMIES!!
Posted on 3/29/08 at 7:47 am to TreeDawg
Dawg, a friend of mine had a microwave with a window in the side and the rack was made out of stainless steel pipe fittings (like 1/4") there was not a nipple over 1" in the whole rack....you think there is a plant somewhere that is missing about $3000.00 worth of stainless steel fittings? 
Posted on 3/29/08 at 7:53 am to SinksEveryConference
quote:
Does anyone have the dimension for a cajun microwave? I want to build one before next football season. Any help will be much appreciated
I looked into doing that myself at one point Sinks, but I think it's easier to just buy one. I've got a number for a guy, around the Metarie area I believe it is, who makes a real nice looking one that seems to have all the qualities I think one would look for in a cajun microwave, but if you are set on making one I would tell you a couple of tips I think might help you from my experience with them. I would consider making it more shallow than too deep, and also insulate it as well to help the cooking process. Some that I have used are too deep and not insulated and I think it takes too long to cook and is inconsitent as well.
Posted on 3/29/08 at 8:55 pm to Mike da Tigah
quote:
and also insulate it as well to help the cooking process
yeah I talked with a guy at work he said we could make one here and get our insulators to insulate it and cover the insulation with thin gauge stainless. I think we are going to build one 4' x 2' x 18". after a little research and talking with people this may be the best way to do it. once it is built and I cook in it I will let all of you know how it turned out. Thanks to all for all the input
Posted on 4/14/08 at 6:18 pm to abitaman68
quote:
Not cajun, but the same principle at a reasonable price.
La Caja China
it is a piece of crap.
pressed plywood.....
There ia a cookbook, Cajun Men Cook, that has some plans in it.
see also www.ThecajunStore.com
Posted on 4/15/08 at 6:53 am to rbdallas
I appreciate your opinion, however, unless you are going to leave it out in the weather, what the exterior is made of only effects the looks. What matters is if the dimensions are correct, the coal box is made properly, the interior lining is well made and it is properly insulated, which the caja china is, it will cook fine. I do not own a caja china myself but only offered it as a functional, lower cost alternative. I have an old ugly homemade one with a plywood exterior that works great and has lasted over 10 years. I promise you those "pretty" boxes costing over $1,000 dollars won't cook a pig any better than my old ugly box, the caja china or the box in the link you provided (which I was not aware of and appreciate you posting the link. I will now start recommending people take a look at).
Posted on 8/21/10 at 3:51 pm to abitaman68
quote:
SinksEveryConference
2 year bump
did you make one?
Posted on 8/23/10 at 6:08 pm to NickyT
Bueller
Posted on 8/23/10 at 8:52 pm to SinksEveryConference
What all suppplies are needed? It can't be very much and I'm always looking for a 'project' to waste time on. Plus, it would be nice to have one in a couple of weeks for some football games.
Everything I've read looks like about 48*24*18, and just go from there?
Everything I've read looks like about 48*24*18, and just go from there?
Posted on 8/23/10 at 9:13 pm to fillmoregandt
found this website:
LINK
there are some things I would/will change for sure but thinking about trying this out on Sat
LINK
there are some things I would/will change for sure but thinking about trying this out on Sat
Posted on 8/24/10 at 9:02 am to NickyT
quote:
2 year bump
did you make one?
LOL!
yeah I did! I have used it a whopping 1 time since. It works like a charm though.
I used paint grade oak 48"x18"x12" (I think), insulated it with k-wool, lined it with very thin sheet metal. I was planning on painting it LSU theme, but now it just sits in my shead and takes up space. May break it out for the WV game.
This post was edited on 8/24/10 at 9:07 am
Posted on 8/24/10 at 9:24 am to SinksEveryConference
quote:
I have used it a whopping 1 time since.
quote:
now it just sits in my shead and takes up space.
These are the main reasons I have never bought/made one of these. If you aren't cooking for tons of people at an event where all day cooking isn't a problem then they aren't practical.
Posted on 8/24/10 at 10:00 am to SinksEveryConference
I'm about to build a brick cajun mircrowave. It's going to be part of my brick grill, brick pit, and brick smoker. It's going to be awesome.
Posted on 8/24/10 at 10:02 am to LSUballs
quote:
I'm about to build a brick cajun mircrowave. It's going to be part of my brick grill, brick pit, and brick smoker. It's going to be awesome.
Post some pics on here if you don't mind. An outdoor kitchen is on the list of things to do eventually.
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