Hermitage1

[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.

[tbob4]

Welcome from Northern Ca

[Hermitage1]

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

[FireMan]

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!

[RonB]

Welcome to The Pit.

[DWCowles]

Welcome Hermitage1

[kmhfive]

Welcome to fun and learning!

[LA Pork Butt]

Welcome to the Pit!

[EdF]

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!

[JCBBQ]

I have a buddy who's got one. They're pretty awesome.

[Spinaker]

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

[HouseHomey]

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???

[bardsleyque]

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

[Nate]

Welcome from Indiana.

[MBMorgan]

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

[Henrik]

Welcome to the pit!