This is interesting; here is a link that you may wish to view. http://www.lacajachina.com/La_Caja_China_Roasting_Pig_Box_p/lcc-g100.htm
(OCLC WorldCat record)
Title: Microwave bayou :
featuring Cajun cooking made easy /
Author(s): Richey, Nina.
Publication: [Gonzales, La. : Richey,
27 November 1986, Galveston (TX) Daily News
, “Cajun Thanksgiving: Deep-fried turkeys,” These days, Ms. Laurent said, pigs are cooked in front of a fire, over a fire, or in a “Cajun microwave”—a charcoal cooker big enough to hold a 40- or 50-pound pig.
19 November 1987, The Advocate
(Baton Rouge, LA), “Nothing’s zapped in a Cajun Microwave”:
Standing in the fenced yard of his camp on the Vermilion River, Foreman tends two “Cajun microwaves,” occasionally lifting the lid to check the pigs’ progress, filling the air with a rich aroma. “With the old-fashioned boucherie you hung the pig by a chain over a fire. This gives the same effect, but without all the smoke,” said Foreman, indicating the wooden boxes holding the cooking pigs.
“All we ever ask in return is all the beer we can drink, or maybe a little red wine - you know, to get the imagination flowing,” says Ray Guidry, described by his associates as “the head bubba.”
Guidry helped pioneer the “Cajun microwave,” so named because it’s a not-so-instant and not-so-new outdoor cooking mechanism that at first impression could be mistaken for an enormous steel box.
“Everyone has his special technique, too. You might take a knife and put a slit in the roast, then stuff it with a little onion or garlic or salt and pepper. Or you might prefer a little sage. Anything you like.”
The “spaceship” is an L-shaped smoker that all but defies description. “I can guarantee that there’s nothing else in the world quite like it, because I spent a lot of years experimenting to get it right,” says Paul Benton, the inventor.
The heat source is in the lower (horizontal) part of the L, and the meat is hung in the vertical part so that smoke circulates and surrounds it. Benton hangs up to three kinds of meat at one time, with the fattiest at the top so the flavoring drips onto the others. His secret ingredient? “I brush the meat over and over with 7-Up and honey,” Benton confides.