This is the most important add on for the Caja China. With the thermometer there will be no more guessing, you will know exatcly when your meat is done, you will just add 8 - 10 lbs. of charcoal every hour until you reach the desired temperature in the meat and you are done. Can't get any more simple than this.
Trustpilot
3 days ago
2 weeks ago
