Want to turn your La Caja China into an Uber-Smoker?…For free?

Hey all,

http://i2.wp.com/media-cache-ec0.pinimg.com/736x/23/19/de/2319decb48c7b8c586d4550d37398e8a.jpg?resize=198%2C261Okay, so we all know that I love my La Caja China (all of them), and, if you’ve read my smoker accessory review, you know I’m equally enamored with the A-MAZE-N Pellet Smoker (AMNPS).

Yesterday, I had the honor of sharing this amazing device with none other than my grilling guru, Mr. Steven Raichlen, (author of “The Barbecue Bible”, which is my gold standard for bbq/grilling cookbooks) who had posted the following message on his Facebook page:

“Yes, I’ve used caja chinas & they give you amazingly moist tender pork. Drawback is you don’t get a wood smoker flavor.”

Well, you know I couldn’t let that go…so I (very politely) replied that you could, indeed, get great smoke flavor in anything you roast in La Caja China, and pointed him to our review of the AMNPS. This morning, the awesome Mr. Raichlen posted the following…

“This in from Perry P: a smoker device you can use with a caja china. I stand corrected & and we all stand to eat like kings!”

http://i0.wp.com/burninlovebbq.files.wordpress.com/2011/07/post2.jpg?resize=204%2C153Well, needless to say…my hat doesn’t fit too well this morning!

In honor of my 5 seconds of fame, the equally awesome Todd Johnson, over at A-MAZE-N Products, LLC  (owner and creator of the AMNPS) has generously offered to donate a brand new A-MAZE-N Pellet Smoker, as a prize for the best barbecue photo posted on our Facebook page.

As if that weren’t enough…I’m going to throw in a copy of any one of our barbecue cookbooks (La Caja China Cooking, La Caja China World, or MEAT FIRE GOOD), for the winner, as well…just ’cause.

The rules:

  • 1 photo per person. (G-rated, must be your photo, preferably with no minors in the shot.)
  • We’re looking for finished foodie shots of meat on the grill, in the Caja China, in your Weber, your pit…you name it. Show us what you would add smoke to, with your free A-MAZE-N Pellet Smoker, the next time you barbecue!
  • Contest ends Wednesday, February 29 (‘cause that’s leap-day, and I thought it was cool.)
  • Please do not post contact/mailing information, we’ll contact the winner.

Oh, and just to tease you…in June, I’m going to give away a MAJOR PRIZE here on Burnin’ Love BBQ (no, not a leg-lamp) for the best photo taken using the AMNPS! Seriously…this is going to be a biggie!

Any questions? Post them below, or on our Facebook post!

Okay, let’s see ’em!


PS – Again, my review is here, if you’d like to see more of my thoughts on the A-MAZE-N Smoker.

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Filed under Contests, Reviews

7 responses to “Want to turn your La Caja China into an Uber-Smoker?…For free?

  1. Hmmmm you don’t say. Working on some pictures today anyway, some of Raichlen’s ribs ironically.

  2. I ordered the ‘Amaz n’ smoker after reading your review of it and absolutely love it! It cold smokes cheddar cheese like nobody’s business!

  3. Tony, thanks for posting, that’s awesome! I’ve really been wanting to try the whole smoked cheese thing, and as we’re in Tillamook country here, do you have a favorite recipe we might try out and post? Happy to give full credit! – Perry

  4. Rich Ward

    Hi Perry,

    I like my caja china, but want to do a pig low and slow with genuine smoke flavor. So I have been looking at more expensive units that I would rather not buy if I can get the same result with my LCC. I would love to know that my caja china could do low and slow with smoke flavor. A few question, how long did it take to cook a pig with the sides off and how much charcoal/fuel did you have to use?

  5. Rich, thanks for stopping by! I usually do low and slow 45lb pig in 6-8 hours, or a 90lb for 10-12 in my old semi-pro. I prefer the smaller pigs. As far as charcoal, follow the instructions on the box for the size pig that you’re using, reducing the amount of charcoal by 25%, and simply continue to add those amounts, at the listed intervals for the times above.

    For me, it’s moot, as I’m going to be using one of these beauties, below, when they release this summer! (Watch for the new “La Caja China SMOKE” cookbook, as well! Here’s that unit in action, as well: http://hautemealz.com/2013/07/05/how-to-roast-a-pig-in-la-caja-china-video/

    Thanks again,

    Chef Perry

    La Caja China with offset smoke box

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