The asador starts the fire in the burner and, once the fire is started, the meat is salted and condiments added; condiments may include oregano, garlic, paprika, parsley and mojo. The first embers are put in place, the meat put on the grill and embers added to as they fall from the burner. The meat is slowly cooked and smoked on the asador and mojo is added periodically for flavour.