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Free standing suckling pig rotisserie for firepit

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Pigurd Mar 21, 2011 08:50 PM

Does anyone know where you can buy a free standing automatic rotisserie spit that can be used over a campfire that can hold a suckling pig? want to try that out in the cottage this year.

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    guym Mar 29, 2011 01:48 PM

    I have used a spit, an indirect cooker made from cinder blocks and the Caja China box. The spit and indirect cooker can create much better results if you have the experience, time and weather on your side. The design of the Caja, makes for good results even for a first timer, and the results are always consistent. The Caja also uses less charcoal than the other two methods. Checkout youtube videos for the Caja box. It is very simple.

    2 Replies
    1. re: guym
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      Only the Paranoid Will Survive Mar 30, 2011 05:43 PM

      Can you buy the Caja box in Canada? Shipping from US must be akiller.

      Jan

      1. re: Only the Paranoid Will Survive
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        LUV_TO_EAT Mar 30, 2011 07:16 PM

        Kagemusha posted that you can find it at Ontario Gas BBQ...first reply to post at the top.

        http://www.bbqs.com/pig-roasters-c-10...

        For $399

    2. u
      uberathlete Mar 28, 2011 12:07 PM

      Go with a rottiserie if possible. It's the best way to roast a suckling pig. Tie the legs back, not tucked to its sides. A suckling pig should only take 40 mins to an hour. Do it like the Filipinos do. They know their roast pig.

      3 Replies
      1. re: uberathlete
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        Cheech5001 Mar 29, 2011 07:53 AM

        I beg to differ.

        I have done many many whole animals, as I previously stated, and I assure you, from ease of cooking to quality of final product, the China Box rules.

        That said, you can do a great job on a rottiserie as well, and I have, but having done both methods, I do not agree that it is the best way. Uberathlete, have you tried both?

        1. re: Cheech5001
          Kagemusha Mar 29, 2011 09:36 AM

          I've used the big pig rottiserie with mixed results. To work at its best, the rig really has to be well-sheltered from wind or used on a calm day.Wind robs it of heat and delays cooking bigtime. Otherwise it's a nice set-up that does, however, require an attentive, sober crew. Frankly, I like the caja china simply for its relative lack of fussiness.

          1. re: Cheech5001
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            uberathlete Mar 29, 2011 01:49 PM

            Yes I have. The problem I find with the China Box is that the pig has to be butterflied, which doesn't allow for a stuffing of aromatics, exposes the flesh inside to dry heat, doesn't keep as much moisture in the animal as is possible, doesn't allow for regular basting, and results in a rough blistered skin. In terms of ease of use, I would have to agree with you. But in terms of quality of the final product, I would go with the rotisserie, though admittedly it does take skill to pull it off because manipulation of the heat source (charcoal) is key.

        2. Torontotonto Mar 23, 2011 10:12 AM

          I am partial to this. http://www.lacajachina.com/ It is not a rotisserie but a roaster. This is how the Cuban"s do it for the most part. I have used this 4 times with great results. They are available at Ontario BBQ. The $399 model is all you will ever need.

          7 Replies
          1. re: Torontotonto
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            Cheech5001 Mar 23, 2011 11:54 AM

            I totally agree with Torontotonto. I have done many many pigs on a spit, and last year bought a china box from La Caja China.

            It is, hands down, the best method I have found for cooking whole animals. I have done both hogs and lambs. No worries about slippage or flare ups, and very little attention needed! I have done as large as a 70lb hog, and let me tell you, you get such better craclking from this unit that from any spit I have ever used!!! I can't wait for spring!!!!!

            One note- the hardware that comes with ths unit is subpar. The wing nuts are not stainless, but some alloy. I suggest you buy some stainless wing nuts as the alloy ones bend like crazy when you try and tighten them down. In fact, if I had it to do over again, I would buy regular nuts for all of the bolts except those which the handles fit over.

            Cheers!!

            1. re: Cheech5001
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              LUV_TO_EAT Mar 23, 2011 02:58 PM

              Either of you eat the head?

              We should have a chowmeat at a park or something and you guy's should do a whole hog. $20 per person should more than cover it.

              1. re: LUV_TO_EAT
                Kagemusha Mar 23, 2011 04:45 PM

                FYI, that's a bunch of gear, fuel and a whole lotta time and effort.

                1. re: Kagemusha
                  jayt90 Mar 23, 2011 05:47 PM

                  Yeah, plus organizing in a Toronto park is a pain. Maybe better in the surrounding area.

                2. re: LUV_TO_EAT
                  c
                  Cheech5001 Mar 24, 2011 09:02 AM

                  Actually yes...however prepared differently.

                  To use the china box, the pig has to be butterflied, and the head removed.

                  I took one of the heads, and removed the skin, meat and fat and marinated, rolled and sous vide cooked it....a long involved process, but the end result was amazing!!

                3. re: Cheech5001
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                  Pigurd Mar 24, 2011 09:54 AM

                  how mobile is the caja china box? can be be easily disassembled and reassembled?

                  1. re: Pigurd
                    c
                    Cheech5001 Mar 28, 2011 11:48 AM

                    While possible, I would not suggest it.
                    It is not really designed for this, and i think doing so would loosen the seams over time and allow alot of heat to escape.

                    The handles are easily removeable though.

              2. porker Mar 22, 2011 06:17 AM

                May I suggest making an above ground pit with cinder blocks (you need 48) and a pig rack using 4" concrete mesh (or aluminum mesh), 4 snow-fence posts, and 8 pieces of re-bar? Should cost you less than $100, especially if you have any of the material "hanging around".
                I followed these guys instructions and tweaked to my likes with great success:
                http://cuban-christmas.com/pigroast.html

                4 Replies
                1. re: porker
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                  Pigurd Mar 22, 2011 01:05 PM

                  http://www.homedepot.com/webapp/wcs/s...

                  are there suckling pigs small enough to fit one of these? or maybe cut one in half and use two webers cooking simultaneously and just reattach the pigs once cooked...

                  1. re: Pigurd
                    Kagemusha Mar 22, 2011 03:38 PM

                    Too small. You might contact Ontario Gas BBQ(link above)and ask what they have or can recommend. They're deeply into charcoal, too, so it might be worth calling.

                    1. re: Kagemusha
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                      Pigurd Mar 22, 2011 04:35 PM

                      how long is a suckling pig usually? seems like if i tie the hind legs to the side of the body it would fit into a 22.5 weber... someone grilled a suckling with one http://www.themeatguy.jp/app/product_...

                      thanks for the bbqs.com link, ill check them out

                      1. re: Pigurd
                        Kagemusha Mar 23, 2011 10:02 AM

                        Usually bigger than the Weber thingie. I've done 'em in the oven but usually split fore and aft then reassembled for the table. The fire pit barbacoa referenced above works but requires a dedicated crew to make it work.

                2. Kagemusha Mar 22, 2011 05:39 AM

                  Apart from being a bit more civilized, these actually work:

                  http://www.bbqs.com/pig-rotisserie-p-...

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