Quote:
Originally Posted by Chainsaw13
I'm torn on whether to get a La Caja China. They cook quick, but use a lot of charcoal.
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I don't personally own a China box, but I've used them a number of times. Two bags of KF doesn't seem that bad to me when you consider you're cooking a whole pig. Heck, I burn a third to half of a bag just to do two 9# shoulders.
What the China boxes don't do, being basically duch ovens, is get any smoke or fire flavor into the meat. This is not a bad thing, it's just a different way of doing things. The cooking really becomes all about the meat and marinade.