Quote:
Originally Posted by livwire68
Dang Dave that looks good! I typically have done multiple pigs in large cookers/trailer mount smokers. So these methods would be a bit new to me, but not rocket science. Of course the biggest thing is to learn the cooker and its temperament. The china cooker looks interesting, but I think I am going with an above ground block this will also allow me to use it for my dutch ovens or as a large grill. I have just been tossing around some ideas and compiling opinions to make a decision eventually. The cooker I really want is around $6000. I hate passions they are so dang costly but so much fun!
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La Caja China is quite an awesome way to do a pig.
Takes about 4 to 5 hours and frankly, it is idiot proof. I should know.
It also works well with roasts, ribs, chicken and just about anything you want to slow cook.
Check out their website for more info.
www.lacajachina.com
The guy that makes this, and the seasoning, took on Bobby Flay on the show Throwdown and beat him.
Only way for this Cuban to cook a pig.
That entire 70 lb pig Dave posted was gone when said and done.