1.   Place Pork shoulders or Leg between the racks and tie using the 4 S-Hooks.

2.   Place Racks inside the box skin side down.

3.   Cover box with the ash pan and charcoal grid.

4.   Add 16 lbs. of charcoal for Model #1 Box or 20lbs. for Model #2 Box and light up.

5.   Once lit (20 – 25 minutes) spread the charcoal evenly over the charcoal grid.  

6.   Cooking time starts right now ______________________ (write you start time).

7.   After 1 hour (1st hour) ___________________ add 10 lbs. of charcoal (write time).

8.   After 1 hour (2nd hour) ___________________ add 10 lbs. of charcoal (write time).

8a. Please See Note ** _________________ (write time).

9.   After ½ hour __________________ add 10 lbs. of charcoal (write time).

10. After ½ hour (3rd hour) __________________ Remove the ashes by lifting the charcoal grid (shake well) place it on top of the long handles (write time).

11. Remove the ash pan from the box and dispose of the ashes. Make sure you water down the ashes on the ground, they can cause fire.

12. Now flip the shoulder or leg over, to crispy the skin. This is easily done using our patented Rack System, just grab the end of the Rack lift and slide as you pull upward, using the other hand grab the top end of the other rack and slide it down.

13. Score the skin using a knife, this helps to remove the fat and crisp the skin.

14. Cover the box again with the ash pan and the charcoal grid; do not add more charcoal at this time.

15. After 30 minutes, take a peak by lifting the charcoal pan by one end only. You will continue doing this every 10 minutes until the skin is crispy to your liking.

** Note: .When Roasting in the Caja China and Outside temperature is below 50o you will need to add one extra hour of cooking and 10 lbs. extra of charcoal this will be done after Step 8. If roasting with temperature below 40o we recommend insulating the bottom of or box using Insulation Kit P/N: 10800 The inside temperature of the ham needs to be at 185o before you can open the box, to flip the rack.