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:
- Place the smoker on a fire (Gas grill, Charcoal grill, Camping stove or Open fire).
- Insert the coals to the smoker through the side opening.
- Season the meat with salt and ground black pepper.
- 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.
- 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.
- 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.
