La Caja China Cooking: The secret to perfect roasting

Gives you lots of tips on how to use the smoking box.

I've owned one of these cooking boxes for close to ten years and always been supremely satisfied with it. This book takes using it to a whole new level. Easy to follow recipes that have me wanting to run right out and fire it up. The various ethnic foods afford many different methods of spicing and cooking foods other than just pig...If you're thinking of buying one of these boxes, by all means get this book first and see all the things you can do with it.

UPDATE: if you get heavy duty oven mitts, a metal dustpan you can screw a handle on, and a metal ash bucket you can shovel the ashes off the top and it rapidly increases the temp, and cooks the pig very quickly. have used several times to cook 120lb pigs in under 5 hours!I'm not completely impressed, and I'm not completely disappointed. There are some good ideas in the book, but not a lot of information that should be in such a cook book, and I think the cooking temperatures are off. For whole roasting pig (40-75 lb) it calls for an internal temperature of 190 degrees. Way too high, 160-170 and an hour rest is perfect, and food safe, but the fat renders better at the higher temp/longer cook time.There is no Cuban, Chinese, or Filipino pig recipe (but a great Cuban rub) and I would consider those recipes essential. I'd never do brisket, ribs or fish in it, unless it was a couple of whole king salmon, or a halibut side. I much prefer my smokers, and have taken to smoking turkey for the holidays, but I'm intrigued with the use here, and for lamb. There is a VERY good section for using the top grilling section, sauces, rubs, marinades and sides what I consider the saving grace for this book. ( I roasted cauliflower in the coals first use, Came out great, NOT in the recipe book tho)The sauces and rubs are solid, but any I've used I have or would add my own tweaks to, since I like lots of garlic and mustard in my rubs and sauces. I guess it's a good beginners guide and reference as long as you expand your horizons beyond just this book.

Husband loved the recipes can’t wait to try it this spring on other thing besides a whole pig.

Love the recipesWish it was in color