Cajun Microwave

[boonedoggle]

Anyone ever heard of this?

http://www.cajunmicrowaves.com/

The concept seems simple...

[Sir Humpsalot]

Those are really pretty, but it just sounds like a less effective version of a smoker. Why not just buy a smoker?

They sure are pretty though...

[n3uka]

Looks like a fancier version of what they used at MMHIII



I always thought a microwave was to cook fast

[BigVito]

Originally Posted by n3uka

Looks like a fancier version of what they used at MMHIII



I always thought a microwave was to cook fast

thats why its Cajun

[Mark C]

Technically it ain't a microwave, more like an outdoor oven.

[BigVito]

Originally Posted by Mark C

Technically it ain't a microwave, more like an outdoor oven.

is it based on propane?

[Mark C]

Originally Posted by BigVito

is it based on propane?

Website says charcoal. Looks like the food goes in the box, the heat source (charcoal) goes on/in a metal tray above the food.

So I guess that makes it more like a broiler than a traditional oven. Still slow-cooked, but no smoke.

[BigVito]

Originally Posted by Mark C

Website says charcoal. Looks like the food goes in the box, the heat source (charcoal) goes on/in a metal tray above the food.

So I guess that makes it more like a broiler than a traditional oven. Still slow-cooked, but no smoke.

thanks, I didn't read the article. then this is a slow cooker

[newcigarz]

Originally Posted by n3uka

Looks like a fancier version of what they used at MMHIII

They actually have a smoker option for theirs. Looks pretty nice for the price.

http://www.lacajachina.com/Caja_Chin...p/lcc-a200.htm

[Tredegar]

They are pretty nice. It cooks the food much faster than you think. The size of them are great for cooking whole pigs.Also you don't have to worry too much about burning or unwanted flavors in the food.

[n3uka]

Originally Posted by newcigarz

They actually have a smoker option for theirs. Looks pretty nice for the price.

and they sell their own cigars

[macjoe53]

Jimmy,
I went to the Louisiana Sportsmen's Show last weekend and Cajun Microwave had a booth and was demonstrating how these work. Basically it's just a very large elaborate dutch oven. The interior is made of heavy stainless steel and then there is a layer of insulation and then the wood box outside. You put your meat on a rack inside of it, place the lid on top which is actually fairly airtight and then build a fire on top of it. The lid they use has a handle at each end so it can be lifted off to check the meat. You can use either charcoal or wood but charcoal burns more slowly and is more efficient.

This isn't smoking as much as slow roasting. You can do the same on a smaller scale with one of the big cast iron dutch ovens made for camping. They usually have three feet and the lid has a high lip extending upward for about 1 or 2 inches. Put you food in the cast iron pot, put the lid on it, and then put hot charcoal on top of the lid. Keep adding charcoal to keep the pot hot. Since it's cast iron, it heats up quickly and the heat spreads evenly through the iron and cooks evenly.

I don't remember when the first time I saw this cooking method but an old family friend had built one at his camp. He had a concrete slab and built a rectangle box using cinder blocks. It was two blocks high and when he laid the blocks he filled them with concrete. He made his lid out of a big piece of steel. He placed big drip pans in the bottom, put racks over the pan and placed his meat on the racks. Put the lid on the box, built a wood fire over the top and kept the fire burning for about four hours before he started checking the meat. He said one of the keys was to make sure you seasoned the meat good before cooking.

[macjoe53]

By the way, the "Cajun Microwaves" at the Sportsmen Show were expensive. The one that was about 18 inches square was over $800.

[boonedoggle]

Originally Posted by macjoe53

Jimmy,
I went to the Louisiana Sportsmen's Show last weekend and Cajun Microwave had a booth and was demonstrating how these work. Basically it's just a very large elaborate dutch oven. The interior is made of heavy stainless steel and then there is a layer of insulation and then the wood box outside. You put your meat on a rack inside of it, place the lid on top which is actually fairly airtight and then build a fire on top of it. The lid they use has a handle at each end so it can be lifted off to check the meat. You can use either charcoal or wood but charcoal burns more slowly and is more efficient.

This isn't smoking as much as slow roasting. You can do the same on a smaller scale with one of the big cast iron dutch ovens made for camping. They usually have three feet and the lid has a high lip extending upward for about 1 or 2 inches. Put you food in the cast iron pot, put the lid on it, and then put hot charcoal on top of the lid. Keep adding charcoal to keep the pot hot. Since it's cast iron, it heats up quickly and the heat spreads evenly through the iron and cooks evenly.

I don't remember when the first time I saw this cooking method but an old family friend had built one at his camp. He had a concrete slab and built a rectangle box using cinder blocks. It was two blocks high and when he laid the blocks he filled them with concrete. He made his lid out of a big piece of steel. He placed big drip pans in the bottom, put racks over the pan and placed his meat on the racks. Put the lid on the box, built a wood fire over the top and kept the fire burning for about four hours before he started checking the meat. He said one of the keys was to make sure you seasoned the meat good before cooking.

It seems very simple in concept.

[Silound]

They're wonderful devices if you know how to eke the most from them.

I've used one in the last 6 months, and if you have some slow cooking experience, these are almost effortless to cook with. I added more coals and kept a layer burning on top for the afternoon, and inside cooked two very tender Boston butts that were slathered down in spices.


Basically, it's exactly macjoe said, a large elaborate dutch oven. They're fairly easy to clean, and look nice when you use them.

A more showy kind of thing, but then I haven't seen many dutch ovens that are big enough to do two huge Boston butts, so if you do a lot of cooking outdoors, this may be a nice investment.