Asado

Duration of preparation:

2 1/2 Hours

Level of difficulty:

easy

Materials:

  • Asado share without a lot of fat
  •  1 table spoon coarse salt 
  • Ground black paper
  •  3-4 unburning coals

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Preparation:

  1. Place the smoker on a fire (Gas grill, Charcoal grill, Camping stove or Open fire).
  2. Insert the coals to the smoker through the side opening.
  3. Season the meat with salt and ground black pepper.
  4. Place the meat on the grill. Make sure the meat does not cover the entire grill surface so that smoke can go out through the chimney.
  5. Close the smoker roof and cook the meat for 2 hours and 30 minutes in 190 F (90 C) until it is reddish in the outside and get the color you like in the inside.
  6. Turn the meat only twice, after 50 minutes and after 1 hour and 40 minutes.

Usage Instructions:

  • Make sure that the smoker temprature does not exceed 340 degrees Fahrenheit (170 Celsius). High heat may dry the fish and reduce juiciness.
  • Make sure the roof is covering the entire body and that most of the smoke comes out throughout the chimney.
  • Before first use, heat the smoker to 250 F (120 C) for 30 minutes.
  • Smoker is hot while in-use, do not touch with bare hands when in-use.
  • Keep out of reach of children.

Usage Instructions:

Safety Precautions:

  • The smoker remains hot during use.  Always use protective gloves instead of bare hands.
  • Keep the smoker out of reach of children for safety.
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