OT Caveman Question for the Experienced

GalanteNate_OneEa

So I had the opportunity to play with La Caja China this weekend and I was thinking about possibly pulling the trigger on one. I totally understand that it kind of limits you to a smokeless meat, but I see that I could use it in it's original designed capacity, and also maybe utilize the heat from the coals as a traditional open range grilling space. Then came the idea, after looking at @hapster 's thread where he had to do strips 3 at a time for obvious reasons. I could caveman 20 on the top of a China box, right? Then I was thinking, has anyone cavemaned anything on a charcoal bickett? I haven't, so if someone has, any input would be great, ie "taste great just as done on lump", or "big mistake left a bad taste".

Still not sure if one gonna pick up the China box but man the meat on the pig came out spot on and juicy. Missed the smoke flavor though.

paqman

I think that the he ash would be a problem with briquettes...

fishlessman

you can use lump on those. up here there are companies that use big home made setups like that for lobster/clam bakes and burn pallets on top for the heat

Big_Green_Craig

I've been eyeing those La Caja Chinas too. They are so much $$ and I'm just not sure how much I would use it.

However, I'm pretty sure that they make some type of grilling rack that gets positioned over the coals. If not, you could always rig up something of the sort. 

GalanteNate_OneEa

Thanks for the info everyone. Yeah @BigGreenCraig I was thinking I could have a rack over top and grill all day while things like shoulders or whole hog roast away. Would be an event grill. I found a knock off for $200.

@paqman I could see the ash might be excessive

@fishlessman that settles that question lol

Big_Green_Craig

GalanteNate_OneEa said:

Thanks for the info everyone. Yeah @BigGreenCraig I was thinking I could have a rack over top and grill all day while things like shoulders or whole hog roast away. Would be an event grill. I found a knock off for $200.

@paqman I could see the ash might be excessive

@fishlessman that settles that question lol

$200 sounds like a steal! 

GalanteNate_OneEa

Big_Green_Craig said:

GalanteNate_OneEa said:

Thanks for the info everyone. Yeah @BigGreenCraig I was thinking I could have a rack over top and grill all day while things like shoulders or whole hog roast away. Would be an event grill. I found a knock off for $200.

@paqman I could see the ash might be excessive

@fishlessman that settles that question lol

$200 sounds like a steal! 

I'm guessing in the end you get what you pay for so I was nervous about buying the cheaper version 

GalanteNate_OneEa

Ok, maybe I'm wrong, maybe you can smoke your meat in a Caja China lol

http://hautemealz.com/2013/07/05/how-to-roast-a-pig-in-la-caja-china-video/

@BigGreenCraig

Foghorn

I've done a bunch of caveman cooks, but have never used briquettes.  The ash can be a problem even with lump, but with briquettes ash is almost guaranteed as a significant portion of each briquette is filler that doesn't burn.  My son did a middle school science fair project on the weight of residual ash comparing lump to briquettes to confirm this.  You want to cook on bright orange coals.  If you wait for the lump to get white and ashy, the ash can stick to your meat.  So, fill the Caja China with lump and caveman 100 steaks - and invite all of us over.

Big_Green_Craig

GalanteNate_OneEa said:

Ok, maybe I'm wrong, maybe you can smoke your meat in a Caja China lol

http://hautemealz.com/2013/07/05/how-to-roast-a-pig-in-la-caja-china-video/

@BigGreenCraig

WHAT?? That's crazy