I've been intrigued by the Caja China for a while. I'd be curious to know what you thought of the flavor after your first cook. Since, unlike a smoker, it doesn't add any flavor, I'd love to know how you find it compares to just cooking in an oven. Also, it looked like it uses a lot of charcoal compared to a smoker. After you've cooked on it I'd love to know if you thought it was worth using that much charcoal.
Bill