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Old 03-09-2008, 09:12 PM   #11
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This is a pretty good picture of how some of the coals are on top.


"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 03-11-2008, 07:45 AM   #12
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I have a hunch more La Caja China Boxes are in use behind fine dining establishments than conventional open pits. Less maintenance. With a "remote" thermometer you can even monitor the meat without lifting the lid. I just saw a glimpse of one in a New Orleans episode from Anthony Bourdain on the Food Network that showed one making a "cajun" whole roasted pig"_bet it had a Cuban accent.

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Old 03-12-2008, 07:43 PM   #13
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"Roast" is the key word here. It isn't barbecue as the temps are too high and smoke isn't used.

They are well known for turning out some good product though (nothing wrong with roasting something).

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