Required ingredients:

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

Smoking process
1. Place the smoker on the 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.
Emphasis:

• Make sure that the heat does not exceed 250 F (120 C). High heat may dry the fish and reduce juiciness.
• It is important that the roof will cover the entire body and that most of the smoke will go out throughout the chimney.
• Before first use, heat the smoker to 250 F (120 C) for 30 minutes
• Smoker can be hot, do not touch with bare hands when it on a fire
• Keep out of reach of children