Bill, Look at the charcoal on the pic I set. The guy that showed me how to use it said be careful of using to much charcoal for the reason that it will cook the out side to fast.
It gets really hot in there...
I used mine pretty much just like the pic looks and came out fine.
Like with a Gasser, you can put a piece of "pre lit" wood chunks in the box and get some smoke on it. Use something to get them off bottom a little.
Thanks TLG. Do you have any idea how much charcoal that is. How much do you add each hour. How long does it take to cook a pork shoulder with that amount of charcoal.
Everything about the Caja China seems to be geared toward whole pigs. But I'd like to do a couple of less expensive test runs to learn how to use the thing before I go whole hog and cook a whole hog.
Bill
Bill, go to the La caja China website and click "cooking instructions". It will tell you how to cook rib roast, turkey, ribs, etc.
yes, I own one and use it for a lot of different meats.
For smoking info, google "Perry Perkins AMZNPS". He did it and it works well.
I would post the link, but this site is anti-blog orientated.
Best of luck.