I looked at the website. It is a metal lined plywood box with an open top. The hot charcoal sits on top of the meat and box.
Be prepared to spend a lot on charcoal. Most of the heat will go up to the open air, while a little will radiate down into the box. ... To me there are much better ways to do the same job with less expense of buying charcoal. ... They lost me, ... I'm not interested.
The plywood acts as an insulator to hold heat in. Many large box metal grills & smokers can be easily fitted with plywood on the out side (especially if there is a separate fire box like on smokers). This would reduce the quantity of charcoal or wood needed for a cooking.
I would prefer the large grills & smokers with a 'lid' and the fire box on the side. These will use much less charcoal & less expensive hardwood; and need less attention while cooking. ... More time for beer!
My rig isn't big enough to do a whole hog. I think this is a waste of good meat any way. But should I need to do one, I would use a fire pit. Put the hog in a half 55 gal drum, then set into the pit and cover. Or, used a whole drum with lid (not tight) and completely cover; dig up & uncover about 12 -14 hours later. ...
Sorry, I'm not a La Caja China Pig Roaster user and not interested in being one. I'm sure it can do a good job, but you need a lot of charcoal and need to watch it close to regulate the heat. ... I like the start and forget methods.
<message edited by edwmax on Sun, 07/22/12 8:17 AM>