Help Support Kitchen Knife Forums by donating using the link above or becoming a Supporting Member.
Results 1 to 7 of 7

Thread: La caja china

  1. #1
    Senior Member tgraypots's Avatar
    Join Date
    Apr 2011

    La caja china

    Any of you guys ever cooked with a la caja china?

    Tom Gray, Seagrove, NC

  2. #2
    Senior Member Crothcipt's Avatar
    Join Date
    Jan 2012
    wyoming, closer to nowhere than somewhere.
    I have not, it looks interesting. with the coals on top it may create more of a steam box.

  3. #3
    Engorged Member El Pescador's Avatar
    Join Date
    Mar 2011
    they're awesome. suckling pig come out like food of the gods

  4. #4
    SpikeC's Avatar
    Join Date
    Feb 2011
    Looks a little labor intensive. Butt good stuff often is!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."

  5. #5
    Senior Member
    Join Date
    Feb 2011
    Los Angeles, CA
    Just saw/participated for the first time a few weeks ago. Made a whole lamb, birria style, Mexican flavors - banana & avocado leaves, epazote, guajillo chiles, etc. Great results, but uses a lot of charcoal - if we had done it the entire way in the caja china, probably at least 60-70 lbs of brickettes. Ended up taking it out, breaking it down a bit and finished it in an oven. No smoke flavor since it's sealed in the box. Cool and relatively inexpensive way to cook a whole animal, though.

  6. #6

    Join Date
    Apr 2012
    SF CA
    I have used one, with mixed success. The difficult is keeping the temperature of your fire relatively low, especially if you have a large piece of meat inside. If it sticks up too high and your fire is too hot, it will burn on the top. And the design of the box is not really that you should be frequently manipulating the meat.

    It does use a lot of charcoal, but actually uses less compared to an open-spit roast or similar. You can get some chips smoldering and throw them inside the box for smoke flavor.

  7. #7
    Senior Member Line cooked's Avatar
    Join Date
    May 2011
    Brooklyn USA
    I own one and have for about 8 years. Its easy to use and good fun....I hav exclusively done pigs and the results are nice usually goes as far as tender meat is conrned. My biggest issue with it is getting the pork skin crispy in the box,it will never be close to when you cook a pig on spit...I remove the skin before carving it up you can cook it further on my grill or in a high heat oven.the only I have figured out how to get nice crackling

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts