"Eddie" > wrote in message
...
> I'm going to try for the first time. next month's turkey in my Caja
> China.
> Is brining really necessary for every type of cook? I've smoked in
> the K and have definitely tasted the difference when I brine. But for
> deep frying, or grilling, is it necessary? I doubt if there's anyone
> in this ng that has a Caja China, but if you do have one, and you've
> cooked a turkey in it, did 'ya brine?
> Eddie

I would still brine using a China Box. It's closer to grilling than using a
K or BGE, but it should be great. I bet the skin will be crunchy in the box.
My experiences with China Boxes is that they cook kind of fast, so I'd keep
that in mind for the bird.
I think you'll find folks with all types of surprising experiences in the
group. Although I don't know if anyone's ever cooked a bird in China Box.