Porchetta in a La Caja China?
Has anyone ever done this?
Wouldn't it essentially be the same as an oven?
Anything with fire means barbecue to most people, I suppose.
That's what I thought. It is an oven, I just need to maintain a low temperature.
I have cooked large quantities of meat in the La Caja China, but never just one roast. I can't think of any reason I would have to adjust the way I use it for less meat. Right?
One chicken of 6, it is just about temperature...