That looks absolutely delicious. Ive only made pigs in my Caja China, but, come Noche Buena, I'll throw in a gobbler next to the yearly porker. Excellemnt work Biggles!

Wow! This is an impressive saga. And your photos show a perfectly assembled Caja China, no ragged edges or bumps or dips. Finished product appears perfect and the charcoal tray snugs in on top just like it was made to do.

The object of the lesson, the turkeys, look just as good as you describe and the final photo, with nice slices covered in gravy is enough to make this hungry person go in search of turkey in a bottle aroma just for the effect!

Send samples of the last photo please!

is this what you ate today whilte i was working? i find meat marinater injectors a bit 'vaque,' aussi. the first and only time i tasted injected meat (that i know of) was last thanksgiving when my uncle made deep-fried turkey. i'll have to measure his vat to compare to your'n.

Thanks for taking me through all the questions I had about TURKEY roasting in La Caja China. This was a great help having never done it before. I've done lots of Injecting for deep frying turkeys, so this will be a new experience. Do you see any problem with adding a pork shoulder in with the turkeys?....might make a strange gravy?

Thanks again....Stinky Pete

Thanks for the great info and GREAT pictures. I saw an episode of B.Flay and heard about the grill. I am chinese myself and the cripsy skins of the pig (which orignated from china) amazed me. I was tempted to buy it RIGHT away. But after reading your posts, it's not as easy as it seems. It's not like something u can do everyday just for a single guy meal. Do you think the smaller model would help? like less coal to cover? however I really wants to roast a pig

Yeah know, it's a good question. If I was to do it all over I would not have purchased the caja china. For several reasons.
First off, there is no smoky flavor. It's like a convection oven and uses intense heat from the charcoal above. The only flavor you will be receiving is from the intense heat, the meat itself and any injectable marinades you use. If that sounds fine, then you're set. If you're local to the San Francisco Bay Area, I may be willing to sell mine. I've only used it twice and have no plans for the future.

As far as buying a smaller one, for less fuss? I don't think it matters much. You're still going to have to scrub it down after each use. That and having to buy HUGE amounts of kingsford
briquets. Even buying cheaply at a Home Depot, you'll still burn 20 bux worth of charcoal a pig. You want to also keep in mind this is a VERY VERY VERY dangerous way of cooking anything. It'll singe the hair off your arm from over 3 feet away, for hours. Any pet or child or drunken friend could lose their life or half their body due to this contraption. Surely you can do better.

Biggles

Ok, what I want to know is where you got the "meat fairy" :)!
I've got to have one of those!!!!!!

She was a gift from my sister, it's what she does. She's over at www.blastmilk.com, very cool place to be.

Biggles

I have used the lacajachina for 3 big pigs 80#. Came our perfect every time. Used less charcoal and cooked longer than they suggest, but it's all in the marinade and garlic. We put slits in the his and belly and stuffed in garlic slices and used "Goya" brand MOJO marinade. Definately have to put it thru a seive to get the particles out for the syringe. Bought good syringes from Cabelas.com and they are cheap.
I can be big mess to clean up, but it is an experience with the pig. We had a cuban theme party and everyone bought a cuban dish and it was a big hit. Yes it is a lot of heat, but any animal will stay away from the heat, and dah...it is an open charcoal grill, so why would you get too close without gloves. Would like to try try a lobster/clam bake with seaweed, potatoes, corn and sausage. Anyone tried that yet and how long?? I have called Lacajachina and they are going to call me back with directions... I hope!

Hey David,

It's good to hear from you. I still haven't tried a pig, they cost more than I gambled for. It does do an EXCELLENT job of cooking, no doubt. I missed the smoky flavors, it's part of the meal for me.
If you want to take a few pictures and do a write-up, I'll post it on Meathenge. If'n you care to. Let me know. Take care and thanks again for stopping by.

Biggles

To Whom it may concern.

Would you please tell me how much this grill is. And also where would I be able to buy this La Caja China Grill?

Robert M. Donofrio
Pensacola Florida

Wow...thanks for the comments.
My carnivore friends & I (we eat vegtables too) are going to purchase the smaller model for intimate gatherings.
We feel if we want the SMOKEY flavor we can use Liquid Smoke or maybe add some wood chips within the box. We will experiment when it arrives.
We live in Arizona and during the summer we may not need to use charcoal...can just put the box outside and let it heat up!
Thanks for the website & say HI to the MEAT FAIRY for us!

Deb,
How did the wood chips work? The lack of smoke options is allthat holds me back from buying one of these.

No experience with this type of "grilling", but in order to get true smoke flavor couldnt you cut a round hole in one side of cooking box attach ductwork in an elbow to a cast iron pan filled with hardwood sawdust sitting on a hot plate? Its the principle used in cold smoking, but the heat of the oven will increase smoke flavor intensity so some thought may have to go into sawdust burn time and number of uses during total cooking time. This could be the best of both worlds with gravy and smoke flavor -again too much smoke in the gravy may be too bitter or intense.

Hey Steve,

Nope.

You could install a skillet with smoking chips, but you'd need an intake an exhaust for the box. As it sits, it isn't designed for this. You'd change the entire dynamics of the box and the way it does business.
It'd be easier to redesign everything and rebuild the entire box, than it would to get smoky flavor in.
If you're willing to stop by and spend some time I can work out the details. But I only have one good hand at the moment and don't have the fortitude. This is'nt the box you're looking for.

Biggles

I am thinking about buying both the big model and the smaller one. I was wondering if you think that the smaller one is big enough for an average size party or do you think I should purchase the bigger one also? By the way I am glad I found this website and i will keep coming back to read the posts.

Mark,

You need to sit down and do some math. What, for you, is an average sized party?

For me, an average sized party at my home is about 60 people give or take.

Will your main attraction be the meat? Or will you be providing sides and other main dishes? Or will they be bringing dishes to share?

If you plan on the caja china being your ONLY source of cooked meat? You should buy the large one.

Personally, I feel you'd be limiting your meat love by only providing one kind of roasted meat. Which is why I have a smoker or two and a grill or three. The grill can provide food quickly and directly, whereas the smoker will provide smoky love every hour or so, if you plan it right.

This all depends on the size of your parties and I don't recommend you putting all the eggs in one basket. Do the Caja, do some grilling and have the smoker going. Cover all the bases and you'll be a rockstar.

Biggles

I built the frame for a La Caja China. I was going to buy the grease/seasoning pan and rack, but after viewing. I think I need to rethink my design. I thought the grease pan was large enough to cover the side walls. I need to either rebuild with stainless on the inside. Any hints...

Hmmm, the grease pan didn't wasn't large enough to touch the side walls. Just large enough for whatever your cooking, it needs to be able to be removed easily.
The rack needs to keep the meat out of the fat, maybe 4". There was a rack for the top of the pig too, so you could flip it easily enough and still have your rack for it to rest on. This is a must, you cannot just flip the meat and hope it doesn't stick or fall to pieces.
The roasting box came in pieces. The four walls and bottom were all separate and the thin sheet metal (not stainless) was already attached to each panel. All you did then was screw it together.
The sides may have been a 1/16" thick, but I doubt it, probably a 1/32" thick. Thin sheet metal was all, shiny though. I really don't know whether the sides are stainless or not. I doubt it.
I think I'd rather dig a hole, start a fire, toss in the old bed springs and throw the meat on.

Biggles

I too was sceptical of la caja china, but brand new I roasted a 100 lb pig and it was excellent. I had so many people saying it couldn't be done in that short of time but about 10 wrote the name and website down after the results.

Hey Gary,

Oh, it delivers on its promise, no doubt. That fricken box is HOT and it'll get your piggy juicy crispy in no time.
I finally sold mine because I realized I wouldn't have enough money or friends to roast a 100 pound pig and there are no smoky flavors. Still a good unit.

Biggles

I want to buy La caja china . I live in Aventura Florida zip code 33180
e mail kalliopi@bellsouth.net
pls. tell me whhere to go thanks.

since money is a little bit of an issue, I am going to build my own box using concrete hollow blocks, was wondering if the steel plate inside would help retain more heat or the concrete wall would be sufficient enough to retain the heat. thanks for the feedback...

james

Hey James,

It would depend upon how thick the steel was, as to how much heat it would retain. I wouldn't worry about it because the Caja China's walls aren't that thick anyway.
What you DO want to consider? Is clean-up. Since your oven will be stationary and basically unmovable, clean-up should be a key concern. I would line your oven with thin sheets of steel that could be removed easily so you could scrub them down.
In fact, you wouldn't even really need to cement the blocks in place, not sure if you were even planning to.
You'll also need a good sized steel tray and rack for the bottom. Something to catch the drippins' and keep the meat from stewing, you'll want room for the heat to circulate around the meat.
Something to consider, I'm not sure how the concrete blocks will deal with the stress of heating/cooling over time. I'm sure they'll fracture and have to be replaced. You may want to consider the far smaller, fire brick. It's like pumice and doesn't retain heat, remains cool to the touch.
HA !!! You could line the inside of your oven with heavy gauge commerical aluminum foil and just TOSS it after each time !!! That, right there would be the way to go, surely.

Biggles

Hey Biggles,
Have you seen this variation?
http://www.asadorcubano.com/pages/2/index.htm
It's slighly different than the LaCaja Roaster as the heat is from below & the box opens from the top. You can can use combinations of kingsford & wood(hickery,oak,mesquite)pieces? Kinda pricey at 290.00 for wood & sheet metal but it looks like it can handle large swine with no problems. Also looks pretty easy to build Too! ;) I have a pitts & Spitts, New Braunfels smoker, Various grills etc but nothing large enough for a 40-60 lb swine.
Let me know what you think of this Roaster.
Sal

Hey Sal,

That's not pricey, sorta. My Caja China box was 350 delivered, 55 bux for shipping. So, it's right inline there.
that looks like a GREAT roaster, I like the idea of being able to add smoky flavor to the meat. The Caja China has no smoky flavors.
I don't see a fat tray. I'd want to know more about how it deals with the fat drippings? Large beasts like pigs have a lot of fat and having that soak on to the ground or hitting the ground at all isn't such a great idea. I'm sure they've got something, but it isn't visible in the images on their site.
Something to keep in mind here, when considering buying one of these boxes. Pigs ain't cheap and even the small ones feed many people. So, make damned sure you got the money and the friends/family to make it go.

Biggles

I've cooked several pigs in La Caja China with great results. Tips: cook longer than the directions specify and use more charcoal (the cheapest you can find).

Clean up tip: a car wash...fast, easy, and effective.

I enjoyed your recount of your encounter with la Caja China, but you should know that you can't season stainless steel. You will wind up with a sludge coating on the surface

Hey Frog,

I would think that would depend upon your definition of Season.
I understand stainless doesn't have pores that soak up oils and create a non-stick coating as with cast iron. And honestly I'm not convinced that 18/10 stainless there. Otherwise this box would be hundreds more.
I did it due to my 27 years of curing pits and related. It's tough to break an old horse of bad or stupid habits.
And I'm not so worried about the sludge. I've got 60 year old cast iron skillets on my wall with 'sludge' on them and not one family member in all those years has had any problems, that I know of.
Besides, I sold the sucker! HA !!
In any case, thanks for stopping by. I hope all is well and take care,

Biggles

I first saw La Caja China on TV when Bobby Flay cooked with it. The dish looked great, but how much of it was the magic of TV. I just got off the phone with my brother who lives in Florida and low and behold, he just bought La Caja China. He said he did saw ducks in it for Christmas dinner and said they were incredible. For New Year's he is going to do a leg of Lamb. I am intersted in getting a Caja China, but would like to see one first. Are there any stores in the Arlington, Virginia area that has them? Thanks Lit'l Jer

Hey Lit'l Jer,

As far as I know, you must purchase them directly from the fine caja china people in Florida.
The meat it roasts is amazing and it does live up to the hype. The turkeys I did were flat out juicy and wonderful.
The downsides are, no smoky flavor and you really should fill the sucker up with meat. So, it isn't something for the casual hosting meat meister. Make sure you have a use for it, then just buy it. It's only money!

I am Lit'l Jer's brother and let me tell you. Yes the big box is good for the large pig but since my parties/gatherings are not quite as large as Dr. Biggles go with the small Caja China. Ducks, Turkey, Leg of Lamb Pork Shoulder, absolutely incredable. Want a little smoke flavor just add (smoke flavor) any super market carries it. I have had my caja china for about two weeks and almost every meal is now cooked outside. No mess, no fuss just keep buying more charcoal.

I haven't tried this yet but did see an episode on the food network. I don't think the high heat is a concern as people now are getting the deep fried turkey mishaps under control. I am placing an order for three of these boxes for my catering business. We rent pull behind grills and smokers to those who dont want to shell out the duckets for a full cater and don't have the big units to feed hundreds at a time and I think this would go along with the other rentals. What do you guys think? Rent it for a weekend for a lot less then buying, then make up your mind on the purchase. We have even rented out turkey friers by themselves. I like your site here, maybe you can open it up to more aspects of bbqing and smoking, recipes and such??

Hey Brian,

Well, I think if I had been able to rent the caja china I would have saved myself a lot of money.
If someone was renting them close to me, I would have rented it.
I haven't done a deep fried turkey yet, haven't been interested. See, I love gravy and you don't get gravy when you deep fry. However, you get gallons of juice when using the caja china, gallons.
Meathenge is always open to more grilling, smoking, recipes and so forth. The problem is me. I work full time and at the end of the day? I go home and clean & cook for my family (2 boys and my wife). I do what I can, when I can.
If I could find a capable co-author to help out here, that'd be fine too.
Take care and thanks for stopping by!

Biggles

Hey Biggles..thanx for the speedy reply. I think the cooker will do well on rental. We help set up whatever up we rent out and give advise on safety and always pass down ideas and recipes to make a rental a worthwhile experience/expence. It also takes the headache out of not knowing what a smoker, inderect cooker, deep fryer, grill or beer butt cooker takes to keep up and use. Rent it and find out I say..and it has worked. Do try the deep fried turkey, don't let that option slip past your plate. Gravy can always be made with the other parts. Try this: Buy a pack of turkey drumsticks, bake them, use those fine drippings for your gravy and saturate that wet white deep fried breast meat with it. Believe me, you'll be sold. Only an hour to completely fry a turkey, average is 3 minutes a pound at 325 degrees. I also have a full time job, I work for the county here building and maintaining our fine roads in Tulare County, Porterville, CA. I do a lot of the cooking as well, not just because I need to, (wife is in school, RN program) I like it. I will gladly help to co authur on some ideas, I have a ton of 'em! Weather it's cooking help or how to use any type of cooker from smokers to dutch ovens and deep pits, or how to make rubs and marinades I'll give my know how. Bar B Que'ing is my passion, I love it. Have you gotten on the beer butt chicken craze yet? Don't get me started... Brian.

After reading about your adventure with the box, and seeing several articles, I knew I wanted one. I just purchased a Caja China #1 box and tried it out for a party. I ordered the over sized grill and brined 6 pork shoulders the night before. I had the meat out at room temp and started my adventure. Because I was in a rush, I didn't realize that I put in the shoulders fat side up. After the 2nd hour when I was supposed to turn, I noticed this. I turned them around and let it go for another hour and half. I did the charcoal to the instructions and then removed the meat when time was up.

I found that the meat was under cooked and that the skin wasn't crisp. I know why the skin wasn't crisp, but am leary on trying the box again.

I really want to do a pig and have nice crispy skin, but should practice on more shoulders first...

Do you have any suggestions to make the meat come out like yours?

Thanks,
Christopher

Had a lamb cooked in Lucio Blanco, Mex. and it was delicious. This was a homemade box and looked like this cooker.
They used 2 piles of mesquite about 6 inches high and the same wide and added as they needed to. The mesquite was lit on top of the box and in about 3 hours it was done and delicious. Also, my friend put some whole tomatoes, peppers and onions next to the coals on top then his mom made a dynamite salsa with this.
Haven't bought one yet but I'm going to. Also don't which of 3 to buy. HELP!!

Hey Jerry,

You need to buy the one that will suit your needs. I bought the largest one and it was a dumb move. I don't have 120 friends to feed on a regular basis. Just buy the one that will suit your needs.

Biggles

Thanks doc that's kind of what I was thinking. Small will be good.

I bought a large box and in it we have prepared chickens and turkeys with great success. We inject the turkeys with a habanero salsa marinade and it comes out very moist, juicy actually! Only problem is the time. My friends and I are used to doing briskets, Texas style, low and slow. About 8 hours or as we measure it, one case of beer for the two of us. This China Box is done before we even get a buzz. The gravy by the way, is the best!! Thanks for the cooking tips on the turkeys. 80 lbs. of turkey in 2 1/2 hrs, it was incredible

Hey Brendan,

If you get a chance, would love to have that injection marinade, sounds GREAT.
Uh, yeah. The box cooks way fast, not like a good 12 hour brisket. Nope.

Biggles

Biggles, get ready.
14 lbs. Roma tomatoes
10 lbs jalapenos
7 lbs. serrano
2 lbs. Habanero
6 large yellow onions
4 heads garlic
juice of 5 limes
2 handfulls of salt
1 handfull of pepper
Roast all the peppers and veggies, (we use a pearburner torch)
grind all of this up with a meat grinder
makes 35 lbs. of really good salsa.
For the marinade take a cup or two of salsa and mix it with a cup of melted butter and then whizz it up in a blender till it's thin then inject away.The salsa freezez well, although it seems to lose a bit of the heat. It is great laid directly under the skin of chicken before grilling.

Oh yeah, 2 bunches of cilantro, very impotant

Hey Brendan,

Damn, you guys don't screw around, do you?

How come so little lime juice? Man, my mowf is watering for sure.

We used to grind this stuff by hand but it became tedious for Sam the cranker and my fingers, I being the stuffer, would be numb for days. I and two others bought for Sam's birthday an industrial grinder out of Houston. Allied-Kenco is the store. Visit their website, you'll fall in love. It has meat everything!! Anyway this monster will crank out 400 lbs. of ground substances an hour. My little friend Daphne took one look and said the exact same thing, "you guys don't screw around". But the salsa can use more lime if wanted. Here's a hint, nuke the garlic for 20 seconds and the skin pops right off. Neatest trick I've seen. We use that salsa for everything, it is rather addictve. I hope you enjoy it!

Hey Brendan,

400 pounds?

I think maybe I'll scale the recipe down a bit.

Hey, nice trick with the garlic. I ain't heard of that one. I hope our Hello Kitty Microwave can do the job. My wife bought it before I had a chance to blink.

Biggles

A few of us are looking to try to build a Caja China box. If anyone has built one could you email me the basic directions if possible? I have access to the metal and welder required to make anything with metal so we just need a basic design.

Cheers!

Mike

Just bought the Lajachina box , model #1 and can't wait to use it. Having trouble finding whole pig in the 60-70lb. range..The butchers can only sell 100 and up pound pigs..They will sell 1/2 of the pig and then cut in in 1/2 again to fit inside the box and flip tray..
What cha think???

Hey Mandy,

Sounds fine to me. Just make sure you rub the cavity area with extra virgin and have some fun with herbs, shallots/garlic, citrus and some fancy chile powders. I say, get to it!

Biggles

Needin help for "Smackin Good Ribs"...
Any suggestions for rubs or marinades for ribs to cook in the "BOX"...the pamphlet that came with the "BOX" suggest for regular ribs to roast 1 hour per side....what it I wanted to cook them in a standing rib rack ( thus no flipping) ....??? Would you cook them the same length of time??? or just one hour????
Thanks for a great website!!!

Hey Mandy,

I would do what the Caja China people say first. Once you get that down, then move on to other ways.

I have a basic rub recipe I put together from others many years ago. I know it sounds simple, but after roasting with meat for a while, the stuff is good.

This amount will season 1 rack of pork spare ribs.

4 tsp Paprika
2 tsp Onion Powder (never garlic powder, nasty)
1 tsp Salt (not a fan of sugar, can burn if you get a temp spike)
2 tsp black pepper
1 tsp cayenne
1 tsp chile powder

This is your starting point. From here you can really go many directions. I'll usually add a few tsp of oregano, other chile powders, other's rubs. I really really really like freshly ground celery seeds, oh yes. You can also put in some cumin and a 1/2 tsp of cinnamon. Be careful with the cinnamon. But if you do it right, everyone will notice how good the rub is, but won't be able to tell what it is.

The important thing to do is KEEP NOTES. Keep notes of your rubs and keep notes of your cooking times/temps. Don't get caught up in doing other things, pay attention to what you're doing.

Sounds as though you're going to have a GREAT meal. Let us know how it turns out, eh?

Biggles

This is a wonderful website. After reading it I've decided to purchase the small one. Can't wait and will be using some of your suggestions. Will let you know how it goes. I know you're busy Dr. Biggles- but save some time for us please!!! Alexandria, Virginia

Hey LaMora,

Oh, I'm here alrighty. I have a few threads, one of which being this one, that just won't die and go away. Which is fine, I enjoy cooking ...

We tried our new Caja China # 1 today with 8 small chickens. Flavor was great but flipping was a little difficult, and they did not brown. There must be some tricks we missed.
Do the chickens need to have both sides of the grid around them or can they be turned by hand (on only one rack)?
We put them in, sandwiched between the two grids, then started the charcoal up top. After one hour, we flipped them. After 30 more minutes, they were perfectly cooked but the skin was not crispy. What is the secret there? Any help most appreciated!

Hey Pat,

Remember, my words are not gospel. Just see if they make sense and follow.
I believe sandwiching your food between the two grids is for the whole piggy. Or a large fish. But not chickens or turkeys. Set them on one grid and turn them one at a time, that's how I did the turkey and yes, it is difficult. Personally, I found it EASY to sacrifice some inexpensive oven mits or leather gloves and use your hands to move the birds. Move FAST.
As far as not browning, in your case I'd say the heat wasn't intense enough. Was the top of your caja fully coverd in charcoal? Did you do ash management and make sure the coals had air around them? You do NOT want them lounging in ash.
I would increase heat and/or time by 30. Maybe only do 4 chickens the next time, just to see.

Biggles

Thanks, we're trying another round tomorrow. Got rained out today. When do you start timing the first hour....when coals are grey or when lighted? Is it ok to mix, as in try a small smoked pork shoulder or a fresh hock or two with the chickens? Also... when checked unit today...half the darn edge of the charcoal grid had separated at the weld points! It had torqued when cooking, and this must have caused some looseness. Can I wire it together??

Hey Pat,

Remember, learning to cook with a real fire, outside is all about improvising and using your noggin. Do what it takes to the job done to the best of your abilities. If nothing else, you'll learn.
You start timing your meat when the meat goes in the hot box.
Only mix meats that have the same cooking time or are the same size. If you put a chicken in with a 12 lb pork shoulder, you will fail.
My lid torqued too, but when it was laden with charcoal we were FINE. If it lifts up when cooking? Find a rock or a brick and hold that corner down. Just remember it'll be blistering hot when you remove it.
Good luck and have fun!
Biggles

I tried out the small one yesterday with 4 chickens. Used a Thai cilantro marinate for 4 hours before. Absolutely fab!! I put some juice in the bottom of the roasting pan for moisture, and although hesitant, stuck like glue to the timing. I also used a digital thermometer. Moist meat and beautifuly carmelized skin. So easy with very little tending and lots of socializing. Love this roaster. Next, onto pork shoulder!!

I used the small La Caja China yesterday for the first time. Cooked 4 chickens which were marinated for 4 hours in a spicy Thai cilantro marinate. I also butterflied the chickens and placed watered down lime juice in the roasting pan for moisture. I adhered to the time limit, and to qwell my anixiety about that, also used a digial thermometer. Yummy. The meat was moist, the skin carmelized and crispy. What a treat. And so little tending and lots of socializing. Love the roaster. Next. Onto pork shoulder!!!

Hey LaMora,

Hey, that's great! Yeah, it is kinda tough just letting the suckers cook without peeking. But you'll get used to it soon enough. The pork shoulder should be AMAZING too.
You may want to consider stuffing the pork shoulder. Slice it open and leave a henge. Rub liberally with your favorite spice rub or two. chop up fresh cilantro or swiss chard. Layer in a load of fresh garlic. Put in toasted, sliced pine nuts or walnuts. Then top it off with fresh lemon zest. Close meat and tie up with cotton string. Rub outside with extra virgin, then more rub.

Happiness will follow.

Biggles

Oh my word!!! Will do!! Thanks and will let you know how it goes. Thanks so much.

I was just wondering if there is any insulation between the wood and thee metal liner? I have been building a cajun microwave which is very similar. Some people recomended 1/2" fire brick, but from some poor photos I have seen, it appears that there isn't fire brick in most. Also, I was wondering what the general dimensions are for a box that would roast a 100# pig.

Hey Monty,

There wasn't any insulation in my china box. Surprised me, but it seemed to w9ork just FINE.

I don't remember exactly the dimensions of my box, I sold it quite a while ago. If I were you, I'd go find the butcher that will be selling the piggy and find out the dimensions of the pig you're going to be purchasing some time in the future. Sometimes they can only get a certain size or whatever. Go ask, then cut your wood.

Biggles

Dr. B

Thanks for such a quick response! I have been searching all over the internet for a few weeks trying to see a picture or talk to someone that has had a box. I started fabricating the box yesterday afternoon, oddly enough. After a short time I realized that the brick idea couldn't be right. Dang thing would weigh too much!

I had been concerned about the smoking effect and was planning on getting some chips started and then placing them in the bottom of the box. I found a sight claiming La Caja China is lined in marine grade aluminum. Don't know what that is for sure but I was going to check into it at the gasheet metal shop. I am going to put a grill on top for cooking and then I think I can rig a crank assembly to flip the pig without opening the box. It sounds like with most people the pig is always under done, I was suspecting that there was too much opening of the box or opening it too soon. A common problem I have seen with prime rib cooks. Well, I'm going to get outside and start redesigning without the brick. Hopefully, I can get this thing out to a Raider's Tailgate party by fall.

Thanks again,
Monty

Hey Monty,

Naw, fire brick don't weigh nothin'. I think it's pumice or something volcanic. Regular bricks would crack and fall to pieces quickly with the intense heat, then cooling. But I wouldn't bother with the brick.
I don't know about the marine grade aluminum either and the guy who would know is out of town. It's got to have something to do with the blend of metals er something. Boats can have a horrible problem with electrolysis and corrosion due to the harsh environment. The aluminum in the caja box was quite thin, so don't get something crazy thick like a 1/4" or something.
It sounds as though you're putting a lot of effort in to this first box. I would suggest making a simple one to get the design down so you can cook your food well. Then, once that is done you can make all the fancy attachments.
Cooking with the Caja takes time, skill and a lot of effort. You really have to learn how to NOT peek, let it cook long enough BEFORE you turn the pig and you MUST ABOSLUTELY MAKE SURE YOU DO YOUR ASH MANAGEMENT. If you don't get rid of the ash along the way, the temperature will drop quite a bit. Sounds like you're doing fine. Remember, keep it simple.

Biggles

I do have a propensity for grandure. I'm glad I can keep the brick out. I just found some 24 guage stainless for $14 a sheet. It was left over from a job, so that looks like what I'll be using. We assumed that the original designer of the box was looking for the next step up from aluminum foil which would be 26 guage sheet aluminum. Marine grade simply for durability. I figure I can't go wrong with stainless. I'll get a picture out when I'm done.

Monty

I just saw the La Caja China box featured on a show w/ Al Roker on the Food Network. It was love at first site. I've been doing some research on the building plans and will start my "box" project tomorrow. It seems simple enough. The metal lining issue just seems to be more for easy clean up than anything else. Most pictures I've seen do not even have a metal liner. I think I'll use heavy duty aluminum foil at first to keep it very simple. I'll have to figure something out for the coal tray lid though. (any ideas?) The whole thing is just one big presure cooker since there are no steam vents. I don't plan on making it big enough for a whole pig because I'll never use it for that, I just want it big enough for 2 turkeys or 2 big pork roasts, probably 3 feet long. I just googled "caja china" for image results and there seems to be plenty of good pictures for me to reverse engineer. I'll let you all know how it goes.

Branon

When I saw one on Boy Meets Grill, it sounded good, but now I think I will pass and get a Big Green Egg instead. The Egg won't cook a whole pig but I have never had occasion to and there are other grills for that. The Egg uses less charcoal and can cook fast or slow and has smoke and you can add your favorite apple wood etc. Also the egg is easier to start and you can control the heat and when finished save the unburned charcol and it is safe for pets, children and druken guest. Thanks for sharing the experince. kept me from making a mistake.

Hey Branon,

I'm glad to hear there are other links out there. When I first bought the box, there was ONE blog that mentioned it. I don't remember the name, but he's Cuban and lives in Florida and that was it. I had to guess my way through the whole thing.

Biggles

Hey Roger,

I would most certainly get a green egg over the china box. That being said, there are tons of great smokers out there that will do what you require. And you'll never go wrong with the egg.

Biggles

Alton Brown on the Food Network uses a blow dryer for ash control.....heheheh!

Brandon, how did the box turn out? Dr. Biggles, any ideas about getting smoke in the box? Did the wood chip tray work? What about a homemade box for smoke?

Hey Scott,

I never got that far. The box just isn't designed to have smoke/air circulation.

If I were to do a whole pig, I would either bury it in the ground or build a rotisserie cage/spit action over real wood coals. That's how I'd do it.

Biggles

Dear Biggles,
Last questions, is the box completely sealed? If I use lightweight aluminum or steel would I weld every edge or do they spot weld it? Or is it just metal sides that just reflect heat? I would think it would be sealed if you have juices in the bottom, and to keep moisture from leaving. Or is that just a tray on the bottom to remove later? Thanks
Scott

Hey Scott,

No welding and it's pretty much sealed tight. I don't think it wise of me to give out any proprietary information, but that should handle your needs. Yup, fat tray! I love the fat tray. When I did the turkeys I wound up with several gallons of turkey fat. This I froze and was SET for any holiday gravy making needs.

Biggles

Just got our La Caja China put together. A little bit of a problem with pre drilled holes not matching, but nothing a drill & bit couldn't fix. I also ditched the silly wing nuts (to hard to get real tight) and spent 5 bucks at the local hardware store for a box each of 1/4" hex nuts and lock washers. This really sealed the box up good and tight. Thanks for the info on cook times and charcoal etc., as I found this to be pretty none existant on info sheet in box. (unless your're doing a whole pig). Great site. Do you really have to inject the meat, or will it not be juicy on it's own? Thanks, Flyin Hawaiian

Hey Flyin,

Yeah, I remember the holes not matching up as well. It was a real bitch, the wood was so green and wet. And warped. But after some fighting it all came together fine.

Here's the scoop. See, the caja china doesn't allow smoky flavors. This will be a lost dimension in regards to flavors. So, to make up for a lost dimension, another is added. The injectable marinade adds some flavors, juicy goodness and will help with the breakdown of meaty tissues. You can surely try it without it, but I wouldn't.

Biggles

Aloha Biggles. We tried the box yesterday, with 2 whole chickens and 2 racks of pork ribs (about 12 lbs. of meat). Used 15 lbs. of charcoal 1st hour and 5 more for the 2nd hour. It was done in 2 hrs. Very good. We did 1 chicken injected and 1 just plain. They both turned out great. I've never cooked a chicken so moist. Ribs got a little dry on the long rib, but the short ribs turned out perfect. Next time I'll wrap the ribs in foil for the last 45 minutes. We cook a 100 lb. pig next weekend for our yearly family reunion. It will be great not having to dig that imu and lug in 1/2 a cord of wood and 300 lbs. of lava rock. Mahalo for the tips Biggles.

Flyin Hawaiian

Hey Hawaiian,

Yeah man, that box really puts the cookin' on and you're welcome for the hep. I wish upon you great success this coming weekend, it will be a great day.

Biggles

As a true Texas bbq fanatic, I've had up to 7 different types of grills on the patio. The guys all understand, and the gals think I'm an idiot. But for me, sitting outside, having a cold beer and a cheap cigar (Phillies Chocolate or Honey only $2.79 a box of 5)watching the grill and contemplating winning the lotto, life can be good.

I had been researching the La Caja China, and came close to purchase. I'm now glad I didn't. What I did get was a Big Green Egg. Yep. It's made out of high tech ceramic, and will grill, smoke, roast, and oven bake. Cooking times are reduced as the temps are more evenly maintained than your kitchen oven.

For pigs and large meat gatherings I do something quite different. Years ago when I came back from Vietnam, I lived in El Paso so decided to go down into the interior of Mexico for a while. I lived with some Indians for almost a year, and one thing they taught me was how to dig an underground oven. Essentially there's three parties involved here. The hold digging party (at least the first time if its in a back yard), the fire building fire (each time), and the cooking time. I have put 285 lbs of meat down there, cooked for over 20 hours, and had everything come out falling off the bone.

Now, in Mexico they used local ferns to wrap the meats, and I can't do that here in Texas, so I will make a rub and/or baste and wrap in aluminum foil, put that inside a couple of wet burlap bags, wrap a clothes hanger around to lower and raise, then put in down. Seal off the top completely, let sit, and voila. I vary the depth of the embers for how much meat I have down there, plus the cooking time, but the lowest time is 18 hours, the longest 24. I've put goat, backstrap, ribs, turkeys, hams, etc., all down there at once and it ALL comes out great. The shape of the hole and the fire bed and cooking times are essential, after that its just enjoying.

Not many city Mexicans know of this method, but a lot of the country citizens are familiar with it.

So, for me, its the Big Green Egg for general use now, and "the hole" for large gatherings. By the way, that Big Green Egg is so damned good I got rid of all the other grills, including my expensive Weber. BGE is headquartered in Tucker, Georgia, and have a huge anual BGE rally with Eggheads coming from all over the place, like a doggone motorcycle rally (which I ride, too!!).

Keep on grillin'.

Pat

Hey Pat,

Thanks for stopping by and laying it all down. I couldn't agree more about cooking the whole animal. Digging a hole is the best way to go. But the caja is something nearly everyone can do, as long as you have a back yard. I'm really glad I sold mine, I don't have enough money or friends/family to do a whole pig. Silly me.

And as far as the BGE is concerned, that's a world class pit right there pally boy. No need defending that here, you're among friends.

Did me up a slab of pork spares on Saturday, very tasty. Der.

Thanks again Pat and hope all is well.

Biggles

Greetings Dr. B
I have been following your site for some time and found many tips on the LCC. My husband bought me the big one for my birthday and I made my first meal in it. Did 3 large pork roasts. They turned out wonderfully tender. I hate to do any clean up so I lined the large dripping tray with foil. It made clean up a breeze. I also used less charcoal and cooked them a little longer. I will do even less next time. We are going to make turkeys when we fire it up for the next party.
The only thing I would do different next time, is wait til the weather cools off a bit. We had record temp yesterday and I thought I would melt when I was doing ash control. Plus I am going to find another way to dispose of the ashes. We just put it in an empty Weber kettle, but found it hard to tip. I will try our local feed and grain store and see if there is a large oval container to use.
Thanks again for keeping all of us informed. Happy Q'n.

YNLover

Hey YN,

It's good to hear from you and your great results. That box can really put out some great roasted meats. I loved the fat tray, excellent for gravy makin's for the future. Cheers and good luck!

Biggles

I bought my wife a box for her birthday, we tried it for the first time on labor day weekend. Oh my what a great idea! we cooked three pork roasts in it, and now I want to cook ecverything in it.I can't until Thanksgiving, the turkeys are going to be great.

Hey Dennis,

So I hear. You're quite the guy for going such the distance. I hope you guys didn't singe off yer eyebrow hairs!
It's such a great way of cooking large pieces of meat. Perfect for the holidays!

Biggles

HI, I HAVE A CAJA CHINA AND I'VE ONLY PUT CHICKENS. I BUTTERFLY THEM. CAN YOU DO THAT WITH TURKEYS? THE CHICKENS CAME OUT GREAT.. M. SERRANO

Hey Mary,

I would think you could without much effort. It'd sure make seasoning the inside of the bird easier. Just remember your cooking time will be less. Take care,

Biggles

Ola Doc B,

I am the proud owner of 3 Big Green Eggs, 1 Primo Oval and an Orion cooker, which appears to cook much like the caja china except that wood chips can be used in the base of orion cooker for smokey flavors. Based on the Orion approach www.orioncooker.com I am wondering if I could place inside the box slide in rails on both sides and directly below the caja china cooker. I was thinking I could use a waffled stainless tray similar to the charcoal waffled one on top so as to not effect heat distribution but be able to place wood chips close to the fire but inside the cooker. Make sense? I understand the premise behind roated pig versus smoked but I just believe you got to put some wood to pork and not in the form of liquid smoke. Has anyone tried wood chips in any form with the caja china? Thanks from South Carolina!

Hey David,

I don't believe it would work out. You'd really have to redesign the caja china to make it work right. See, the caja china is basically a hugeass oven that completely closed, radiant heat I think. One of the secrets to the box is that you DON'T OPEN IT to peek.
If you added wood inside and got it to smoulder, you'd need air intake and exhaust. Otherwise you'd get the creosote to condense on the meat and it'd be nasty bitter. If you actually did get an intake and exhaust for the smoky air, then you'd lose the oven's ability to cook the meat in such a short amount of time. At least that's how I figure it.

Biggles