Just saw/participated for the first time a few weeks ago. Made a whole lamb, birria style, Mexican flavors - banana & avocado leaves, epazote, guajillo chiles, etc. Great results, but uses a lot of charcoal - if we had done it the entire way in the caja china, probably at least 60-70 lbs of brickettes. Ended up taking it out, breaking it down a bit and finished it in an oven. No smoke flavor since it's sealed in the box. Cool and relatively inexpensive way to cook a whole animal, though.