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Started By
Message
Who has experience using a la caja china?
Posted on 1/23/22 at 6:10 pm
Posted on 1/23/22 at 6:10 pm
I've got one of these en route. Never used one before but looking forward to it. I'm looking for tips, tricks, thoughts etc.
Let's hear it and thanks much.
Let's hear it and thanks much.
5
Posted on 1/23/22 at 6:22 pm to Pandy Fackler
As you probably know, most people in these parts incorrectly call it a "Cajun microwave".
Posted on 1/23/22 at 6:54 pm to Pandy Fackler
Put charcoal on top to start it and then keep adding charcoal and/or wood. Usually you want 2 fires, 1 on each end and not much heat in the middle. Most of the pig’s meat is in the front and back legs, not much in the middle.
You’ll need to flip it half way through cooking. When you flip, the underside will be raw. I like to begin back side down and then flip so it finishes back side up.
If it gets to hot, just pry open the lid an inch or two and the heat will go down quick.
It’s really quite simple.
You’ll need to flip it half way through cooking. When you flip, the underside will be raw. I like to begin back side down and then flip so it finishes back side up.
If it gets to hot, just pry open the lid an inch or two and the heat will go down quick.
It’s really quite simple.
Posted on 1/23/22 at 6:59 pm to Pandy Fackler
Best advice is to send it back for a refund and eat shipping if you must. I've not had a single thing cooked in those that couldn't have been better two other ways.
Posted on 1/23/22 at 8:20 pm to SixthAndBarone
quote:
Put charcoal on top to start it and then keep adding charcoal and/or wood. Usually you want 2 fires, 1 on each end and not much heat in the middle. Most of the pig’s meat is in the front and back legs, not much in the middle.
You’ll need to flip it half way through cooking. When you flip, the underside will be raw. I like to begin back side down and then flip so it finishes back side up.
If it gets to hot, just pry open the lid an inch or two and the heat will go down quick.
It’s really quite simple.
Do you like the finished product?
Posted on 1/23/22 at 8:52 pm to Pandy Fackler
I have a home built Cajun microwave. Same set up as the Cuban’s Chinese cigar box.
I love it. Only cook pigs in it. 50-90 pound piglets. Cooks like a champion. I inject the pig with seasoning blended with apple juice and cook it. Comes out fantastic.
I love it. Only cook pigs in it. 50-90 pound piglets. Cooks like a champion. I inject the pig with seasoning blended with apple juice and cook it. Comes out fantastic.
This post was edited on 1/23/22 at 8:54 pm
Posted on 1/23/22 at 9:46 pm to SixthAndBarone
quote:
I have a home built Cajun microwave. Same set up as the Cuban’s Chinese cigar box.
I love it. Only cook pigs in it. 50-90 pound piglets. Cooks like a champion. I inject the pig with seasoning blended with apple juice and cook it. Comes out fantastic.
That's good to know. I plan to do small pigs as well.
Posted on 1/23/22 at 11:28 pm to Pandy Fackler
I have cooked two pigs at the same time, one in a Caja, one in a cajun microwave. Both came out equally great. they are a good value in my opinion.
Posted on 1/24/22 at 12:46 pm to Viceroy_Fizzlebottom
quote:
I have cooked two pigs at the same time, one in a Caja, one in a cajun microwave. Both came out equally great. they are a good value in my opinion.
Thanks much.
Posted on 1/24/22 at 5:04 pm to Viceroy_Fizzlebottom
quote:
I have cooked two pigs at the same time, one in a Caja, one in a cajun microwave. Both came out equally great. they are a good value in my opinion.
Do you have any advice or pointers?
Posted on 1/24/22 at 10:18 pm to Pandy Fackler
LaCaja is just a oven for outdoors. The Cuban smoker I have used came from a Cuban family. The pig was on top where a cover enclosed the pig. Below the pig was a piece of metal and below that was a charcoal compartment that ran the length of the box in the dead center. As the pig juice dropped on the metal steam was released. Best I’ve ever had.
This post was edited on 1/24/22 at 10:20 pm
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