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Check out the “Caja China” roasting box. I was a skeptic, but the pig doesn’t dry out. Have done about 10 pigs up to 90 lbs.
Quote from: Brushcrawler on December 29, 2019, 08:33:03 AMCheck out the “Caja China” roasting box. I was a skeptic, but the pig doesn’t dry out. Have done about 10 pigs up to 90 lbs.American made and better than a Caja. I've done a 150lb pig with crispy skin in 4.5 hours.https://americanhotbox.com/
Quote from: Whitpirate on December 29, 2019, 11:49:56 AMQuote from: Brushcrawler on December 29, 2019, 08:33:03 AMCheck out the “Caja China” roasting box. I was a skeptic, but the pig doesn’t dry out. Have done about 10 pigs up to 90 lbs.American made and better than a Caja. I've done a 150lb pig with crispy skin in 4.5 hours.https://americanhotbox.com/Those are nice. But I'm cheap
Jolten, nice set up! I’m liking the heat shield, great idea. We do whole animals regularly, it’s definitely a lot of work but the outcome is always delicious, plus like you said, you can feed an army of people. Here’s my big pit and a pic of a whole lamb.
That looks fantastic!I've helped do several, mostly on a similar setup but with gas in a converted 500 gallon tank and a closable lid. We wrapped them in a layer of chicken wire to keep meat from falling off. Did one on a rack split down to the skin like the Cuban style over coals in a cinder block rectangle about 3' high, that was good too. Went to a party once where 6 halves of 90-110lb CA feral hogs were done between expanded metal "stretchers", those were excellent.