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Hermitage1

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    Hermitage1

    Hello, I'm new to the pit. I own a charcoal grill and smoker. I also last year to cook my first pig, purchased the Latin box Caja china. I'm cooking for 25 guest for the 4th and plan to smoke the ribs. I'm a home cook not pro but enjoy the smoke. I'm thinking that for the chicken I will use my rotisiere not sure what recipe I'll go with so I'll look through your tested recipes and see what I come up with, the question always comes up as to brine or not brine. I like the salt dry brine method because it's easier but I'm not sure if it works as well on Chicken.

    #2
    Welcome from Northern Ca

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      #3
      Thanks, I'm a transplant living in Seattle WA. We had quite a hot day yesterday, I believe we reached 90

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        #4
        Welcome aboard Hermitage1. A home cook who likes to go out of norm a bit with that Latin Box Cuba, way cool! Eat good & enjoy!

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          #5
          Welcome to The Pit.

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            #6
            Welcome Hermitage1

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              #7
              Welcome to fun and learning!

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                #8
                Welcome to the Pit!

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                  #9
                  A buddy of mine from Peru (many years back) has been talking about getting one of those China boxes for a couple of years now. Going to have to keep after him!

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                  • JCBBQ
                    JCBBQ commented
                    Editing a comment
                    I have a buddy who's got one. They're pretty awesome.

                  #10
                  Welcome to the Pit! We are happy to have you! I wanna see that Caja China in action! Get us some pics!

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                    #11
                    Hermitage1 Huntington Beach welcomes you. Caja china very nice. Whole hog it, with pics of course. Perhaps you can try some wet brines and some not???

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                      #12
                      Welcome from Issaquah Wa. (it wasn't quite hot enough here so I went down to Portland,where it hit 102)

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                        #13
                        Welcome from Indiana.

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                          #14
                          Welcome from Colorado! These days I always dry brine poultry ... uncovered in the fridge.

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                            #15
                            Welcome to the pit!

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