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That is a great question because many people ask, "Which is the preferred box"? Our aluminum model has been our main box for over twenty-three years. It's our bread and butter. All of our boxes are high quality. As long as you keep it away from adverse weather, it will last you a lifetime. We began producing a galvanized model after a local competitor began producing galvanized boxes. The galvanized steel tends to rust if not cleaned promptly after use. We highly recommend getting the aluminum model if you are in-between the two of them. It is more durable and will outlast the galvanize model.

If the cooking times are the same you can cook it at the same time. (Example: chicken and ribs)

Inject the pig the night before with La Caja China Mojo and rub it down with La Caja China Adobo. Also, give the skin a good rub down with salt.

Keep the marinated pig on ice over night in a large cooler. If you do not have a large cooler you can keep it inside your La Caja China with the ice bags over the pig. IMPORTANT: Make sure the pig is at room temperature before you place it inside the box. Remove the ice approx. 4 hours before you cook it.

The model #3 is not for whole pigs. You can cook a 9 kg pig inside the Model #3.

Spray the inside of La Caja China and the grids with La Caja China degreaser, and then rinse it down with water and soap. Let it sit to dry, then store away.

Inject the pig 5 times in each butt and shoulder. Then inject the pig throughout the loins and ribs.

No, the Model #1 & Model #2 come in two separate boxes. Both boxes have the same dimension of 122 x 63,5 x 10 cm. The total weight for the  Model #1  is 40 kg, and for the  Model #2  is 44 kg. The Model #3 comes in one box. The dimensions of the box are 76 x 45,7 x 30,5 cm and weighs 20,5 kg.

It takes about 30 minutes to assemble the roasting box.

We recommend that you use regular charcoal.

You do not need to inject the pig, we recommend injecting the pig for better flavor. You can brine the whole pig if you like.

You will need approximately 2 ½, 8 kg = 20 kg.

Insert it in the largest part of the meat (Example: For a whole pig insert it in the center of the butt). IMPORTANT: Make sure the probe is not touching the bone.

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