La Caja China SP-150S 100 lbs Roaster

Hey all,

If you’ve been struggling to decide between the cost-savings of the La Caja China Model #2, and the sheer awesomeness  of the La Caja China Semi-Pro…the guy at LCC have come up with the perfect compromise, just for you…

SP-150S 100 lbs Roaster

This new model has all the same distinct capabilities as the SP-300 but with less weight (125lbs vs. 165lbs) and less money ($599.00 vs. $1,250.00) diamond-cut metal exterior, steel angle legs with powder coating paint and bolt mounted handles.

Check it out!


Perry P. Perkins comes from a long line of professional chefs. As a third generation gourmand, he focuses his love of cooking on bar-b-que, traditional southern fare, and fresh Northwest cuisine. Perry has written for hundreds of magazines, everything from Writer’s Digest and Guideposts, to American Hunter and Bassmaster Magazine.

His writing includes the cookbooks, La Caja China Cooking, La Caja China World, and MEAT FIRE GOOD,  the novels Just Past Oysterville, and Shoalwater Voices, and his new humor collection, Elk Hunters Don’t Cry.

Perry’s books are available on Amazon at 



Filed under Hardware, Accessories & Add Ons

11 responses to “La Caja China SP-150S 100 lbs Roaster

  1. Sweet price on a great rig.

  2. Perry, Hubby is eye-balling one of the stainless steel ones…If only one would come with self-cleaning, that would be perfect! 😀

  3. Anny, I can give you some pretty sweet tips on minimizing the mess and keeping clean-up easy.

  4. Perry, Hubby lined up the drip tray with aluminum foil so he could pick up the gelled fat and vegetables. But cleaning up the rack and the inside of the box is still a chose. Any tips is appreciated! 🙂

  5. Anny,

    I use shallow disposable steam pans (3 fit almost perfectly) then put a little foil between the “creases” of each, that leaves me with almost zero drippings on the bottom of the box or pan.

    Also, lightly spray the side of the box, and the racks with “high heat grill spray” (available at most groceries), this makes clean-up MUCH easier.

    Typically, when done cooking, I’ll:

    1. Give the box a light spray-down with de-greaser
    2. Wipe with paper towells,
    3. Spray with diluted bleach
    4. Another wipe down with paper towels

    It’s important to do clean up as soon as possible, while the box is still hot. If I can’t, I pour some boiling water and some lemon juice in the pans (after pouring off the yummy broth) and put the lid back on. This keeps the inside hot, and does I little “steam-cleaning” while I’m enjoying the piggy.

    If I do get a mess in the bottom, I boil a big pot of water, pour it in (after spraying with de-greaser) then go at it with a kitchen scrub brush. Then go back to steps 1-4.

    BTW – I’ve used several de-greasers, including the industrial stuff, and nothing I’ve found works better than the de-greaser that Roberto carries at


  6. Thanks Perry! We will definitely try your method and see if that will make Hubby happier! 🙂 Thank you again!

  7. Anonymous

    Pery Is it posiable to add some type of drain to the bottom of the box ?- Ray

  8. Ray, several models of the SP series come standard with a drain and faucet system, including the one I own, the SP300:

    I’m checking now to see if the SP-150S (above) does, as well.


  9. Anonymous

    Perry, Can you describe how the ash disposal system works on the semi pro? Thanks.

  10. Well, that’s really two different answers…the way they show it in the La Caja China training videos, and the way “we” do it, lol. As one of the keys to getting the best results with your La Caja China is to keep the box shut tight (except for flipping), it bugged me to remove the whole top every time I needed to remove the ashes. I found this ( and now I simply rotate the coal rack 45d, scoop up 1/2 the ashed (always work towards the center!) dump, slide the coal rack to the other end, and repeat. This way I don’t lose all that valuable heat by removing the lid.

    I’ve used the “as disposal system” a couple of times, but, frankly, it takes up a LOT more space than my little metal garbage can. Typically, when the pig is done, I lift the coal rack and turn it at a slight (10-15d) angle to the ash pan, so it gets more air-flow under the coals. Usually, by the time time meal is over, the remaining coals have burned to ash, and I can dump it all in my little metal garbage can or, when I’m lucky, a nearby burn pile.

    I’ve included these tips (and a bunch more) in my free ebook, the “La Caja China Guidebook”. You can find it in this blog post:

    Hope that helps!


  11. Joe

    Model 3 or the semi pro?

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