usually the "asador" begins by igniting the charcoal, which is often made of native trees, avoiding pines and eucalyptus as they have strong-smelling resins. in more sophisticated "asados" the charcoal is of a specific tree or made on the coal of recently burned wood, which is also commonplace when having an "asado" in a campfire. in uruguay, charcoal is not used, but instead direct embers or hot coals.