I'm attempting a backyard lobster/clambake in my caja china this weekend and am looking for any advice and tips.
I have done my share of pigs, chickens, turkeys in the Caja, but this will be the first seafood outing with the box. The Caja China folks recommend simply loading the seafood in, lighting the coals, and cooking for 30 minutes... I am considering using seaweed and wet cheesecloth to cover the lobsters/clams, corn, onions, potatoes (semi-cooked) all together or potentially loading the box with aluminum trays each with two or three servings...Any New Englanders out there that have used the caja china like this or have successfully jury-rigged a similar bake? 30-40 minutes cooking time seem about right?