Pig roasting box?

Hey-

How about this:

http://www.crawfishguy.com/cajunmicrowave1.html

Seems like I may have seen a Jamaican version of this rig somewhere also, but I could be wrong.

Bodacious.

Don't know how hard it would be to make if you're handy enough. Plywood and steel (or something to line it to retain the heat) and use sheet steel on the top to hold the charcoals.

Probably by the time you buy the stuff, it would be easier to buy the smoker.

Also, if you're just wanting to roast a pig, try this:

How we cook HAWGS in Mississippi

Smokin',

That is roughly how the Cubans do it, and how I did my last pig. MY wife is inviting over about 125 people for a pig rost and wanted it to appear more upscale since it will be a business meeting of sorts.

Bodacious

Well maybe someone will have some details for you. Just charge enough to do it to buy the box, then you can become the "pig man" of Philly and start a whole new career.

BQ Matt,

I talked to the guy who makes those today. $395 each.... and here is the "kicker"...plus almost $300 in shipping!

I can't justify that.

That Mississippi web site is real fun. 7 Months before I turn 50 I learn why the apple is in the pig�s mouth. All these Years of cartoons motion and pictures I just figured it was a decoration that one started umpteen 1000 years ago.

Ok, so I bought this for now:

http://www.lacajachina.com/images/Caja2_pict.jpg

But in February they will be making a Professional model. Bigger and lots of nice extras, plus made with a whole lot of stainless.

I have 2, maybe 3 pig roasts left this season. If I like it, I may go and get the professional... provided of course, I can actually convince myself that pig roast catering is something I truly want to do.

Bodacious-

I just dug up that link from somewhere I remembered seeing it. Never looked at the price. WOW!!! Seems like a lot of money for what it is. What did you end up paying for the one you bought? Anyway, Good luck with your project!

Matt

I have the large La Caja China & have only done turkeys in it, I have to say they crank out the juciest birds I have evet tasted, we did them for our company picnic last year and everyone was very impressed. If I remember right it only took like a hour and a half to do 2 big birds

Yep! Got one of them thar things, La Caha China. Used it twice, but find it best for large parties. We cooked two fresh hams and a couple of pork shoulders in it. It rained and we held two golfing umbrellas over it to keep the charcoal from going out. It took longer than planned and we had very little Jack D, rum and beer left by the time it was done. I'm pretty sure we finished cooking it, hard to remember all of that evening.

The taste of the meat was good, but there is no smoke flavor using it - more like oven cooking. Would I buy another one? No! Just don't serve enough people BBQ at one time to use it. The CS55 does all we want and we don't have to keep putting charcoal ON it - that right ON it, not in it.

smokemullet

Ah... but I have a plan for smoking... I'm gonna weld a little box under the pan on the inside ti place the wood. Kinda' the same idea as the CS.

I just saw a larger copy of the original on ebay for $300. The company was also in Miami

So, I built it today. Piece of cake to put together. But I bought the #2 size. It says it can hold a 100 pound hog.... I don't think it will easily hold more than a 70 pounder.

Just in case anybody was thinking of getting one.

Let us know how it works for you.

Good luck.