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Author Topic: Caja China for Hogs  (Read 405 times)

Offline Dawnpatrol

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Caja China for Hogs
« on: February 10, 2011, 05:02:00 PM »
My buddies and I put in on a Caja China roasting box. It's basically a giant dutch oven. You pour about 40 lbs of charcole on top and it heat the box up with the meat inside. It can cook  a +100 lb pig (without skin) in about 4 hours. Really fun for BBQ parties. Check it out.

 
 
 

Online Al Dente

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Re: Caja China for Hogs
« Reply #1 on: February 10, 2011, 08:56:00 PM »
Nice job.  I've seen them being used, but don't own one of my own.  The guy who created them and the concept is from the Miami area.
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Offline Dave Bulla

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Re: Caja China for Hogs
« Reply #2 on: February 15, 2011, 06:16:00 PM »
What's the inside look like?  Can't tell much from the pic of the lid.  Maybe some front and side shots too?????
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I've come to believe that the keys to shooting well for me are good form, trusting the bow to do all the work, and having the confidence in the bow and myself to remain motionless and relaxed at release until the arrow hits the mark.

Online Al Dente

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Re: Caja China for Hogs
« Reply #3 on: February 15, 2011, 10:11:00 PM »
Not really much to see inside.  A pretty simple design.  From what I recall, the entire inside is metal lined, and there is a bottom grate that elevates the meat.  Then the top part goes on with the coals.  Wait, wait, drool, wait, devour.
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Offline Dave Bulla

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Re: Caja China for Hogs
« Reply #4 on: February 15, 2011, 11:07:00 PM »
So it's just a metal lined wooden roasting box?

Huh, bet I could make one of them...  

But then again, if that's all it is, there won't be any smoke flavor will there?  I mean, it's just a charcoal powered oven aint it?   Hmmmmmmmm.... might take a couple modifications to get some smoke in there.  I'd have to think about this one.
Dave


I've come to believe that the keys to shooting well for me are good form, trusting the bow to do all the work, and having the confidence in the bow and myself to remain motionless and relaxed at release until the arrow hits the mark.

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Re: Caja China for Hogs
« Reply #5 on: February 16, 2011, 10:09:00 AM »
Dead on Dave.  It is not a smoker at all, basically a wooden oven that uses charcoal.  Kinda like a wooden dutch oven, same principal, coals on top to cook the food, with the metal lining reflecting the heat all around the meat, that's how it roasts.

If you want a pig roaster that will add smoke, make one out of cinder blocks, rebar, and heavy grating.  Set up you blocks about 3-4 high, leaving one end open to shovel in the coals and wood, place rebar across the top for support, and then the grating over that for your split hog to lay on.  After it's ready and the hog in on, cover with heavy cardboard to keep the smoke in.  I forgot the guy's name, but he's famous for doing hogs this way, had a documentary made about him, and he even won the prestigious James Beard Award.  From GA or AL i believe.
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Online Mint

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Re: Caja China for Hogs
« Reply #6 on: February 16, 2011, 10:29:00 AM »
They have a smoker kit that you can add to get the smoke flavor in the meat. Our club bought one and it works pretty good.
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Online Al Dente

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Re: Caja China for Hogs
« Reply #7 on: February 16, 2011, 01:31:00 PM »
Didn't know that Jeff, thanks for the info.
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Offline Pon

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Re: Caja China for Hogs
« Reply #8 on: February 17, 2011, 03:19:00 PM »
We call that "ataud" here in México it translates "coffin" pretty common and popular in northern Mexico, great with lamb and kidgoat. Let me look for pictures so you can see the inside.

By the way "La Caja China" means "The Chinnese Box"   :dunno:
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Offline Pon

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Re: Caja China for Hogs
« Reply #9 on: February 17, 2011, 03:30:00 PM »
here you go, doesn't matter if you don't know spanish, just look at the pictures  http://www.mexicoarmado.com/recetas-de-cocina/10404-al-ataud-o-la-funebre-3.html
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Offline Dave Bulla

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Re: Caja China for Hogs
« Reply #10 on: February 18, 2011, 02:31:00 AM »
Pon, sorry to report that I can't see the pictures.  I believe it's because I'm not a member of the board and not logged in.  I'll try to google ataud and also caja china to see what I find.
Dave


I've come to believe that the keys to shooting well for me are good form, trusting the bow to do all the work, and having the confidence in the bow and myself to remain motionless and relaxed at release until the arrow hits the mark.

Offline Dave Bulla

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Re: Caja China for Hogs
« Reply #11 on: February 18, 2011, 02:47:00 AM »
Aha!  All sorts of things come up on google.  A bunch of videos on youtube also.  Pretty cool but I think I'd miss the smoke.
Dave


I've come to believe that the keys to shooting well for me are good form, trusting the bow to do all the work, and having the confidence in the bow and myself to remain motionless and relaxed at release until the arrow hits the mark.

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