K Kruger
Senior Cook
Niagara River Smoker said:...barrier to block the smoke. That's the biggest issue (with me) with the La Caja China..
Me too, though I like Glenn's idea. As of this morning I'm leaning back toward re-building my CBS pit. I was talking to my neighbors down the road--they're Cuban but have only been there sine last summer so I've never done a pig with them there. We discussed maybe re-building my pit on their property and doing joint cooks. I like the idea, though I'd really want to see if I could get them into smoked pig. I've used smokewood in a CBS pit before, putting it just in the 2 coal piles on one end and exhausting it on the other. Works okay but I'd really like a solid mod.