I need some advice. I am originally from SW Louisiana - yes I am indeed a TRUE Cajun as my name indicates....and I grew up around what we call Coonass Microwaves or Cajun Microwaves. Some of you may know the product as a LA Caja China. They are basically smoking boxes. Although this is method of cooking is NOT your typical "smoking that pig on a big black traditional iron behemoth of a smoker"....I recently seen one in action ata BBQ cookoff competition in Raleigh, NC and it really peaked my interest. What are you guys thoughts on this box? The pig I had was phenominal coming out of this box....and it cooked it for half the time....and appeared to be less labor instensive. Downside? It's a baked product and NOT a smoked product. There is no smoke ring....but with a little liquid smoke - could you not add the smoke flavor? What are you guys thoughts on this?