I was reading your blog about cooking on your La Caja China. I just got the Semi-Pro, same size as the #2.
When you are doing pork shoulder (8 lb’s), are you figuring about 3 hrs?
Did you follow the directions that La Caja China suggests or did you tweek it?
Also when you initially fired it up with 2 piles of briquets or lump charcoal was it the internal temp on the box quite high (like 375 degrees) or lower? Do you like using lump charcoal?
Thanks for your info, it was very helpful.