Bill Freiberger
TVWBB All-Star
I know that this isn't really grilling, but because there's no smoke it's not barbecuing either. I didn't know where to post this, so I made the random choice that this page would do.
On Father's Day, I picked up a used La Caja China from Craigslist. I've wanted one for a while, but I'm not a big fan of paying list price. Especially for something that I may only use once or twice a year. I have a lot of cookers, but none will do a whole pig, and that's the next thing I want to try. So, I've been searching Craigslist for a couple of years. After several near misses, I finally found one and picked it up.
Since a whole pig is very expensive and I've never used this kind of thing before I thought a test run would be in order. So, I pulled a pork shoulder out of the freezer, thawed it, injected it and cooked it on La Caja China for the 4th. Here are some pics. Click the thumbnail for a larger picture.
Here I am tending to the coals.

Here's the pattern I used for the coals since I was only cooking 10lbs of meat.

The finished pork shoulder.

And here's a close up.

All in all, the guests and I were pretty pleased with the results. One or two more test runs and then I'll be cooking a whole pig.
Bill
On Father's Day, I picked up a used La Caja China from Craigslist. I've wanted one for a while, but I'm not a big fan of paying list price. Especially for something that I may only use once or twice a year. I have a lot of cookers, but none will do a whole pig, and that's the next thing I want to try. So, I've been searching Craigslist for a couple of years. After several near misses, I finally found one and picked it up.
Since a whole pig is very expensive and I've never used this kind of thing before I thought a test run would be in order. So, I pulled a pork shoulder out of the freezer, thawed it, injected it and cooked it on La Caja China for the 4th. Here are some pics. Click the thumbnail for a larger picture.
Here I am tending to the coals.

Here's the pattern I used for the coals since I was only cooking 10lbs of meat.

The finished pork shoulder.

And here's a close up.

All in all, the guests and I were pretty pleased with the results. One or two more test runs and then I'll be cooking a whole pig.
Bill
Last edited: