the meat for an "asado" is not marinated, the only preparation being the application of salt before or during the cooking period. also, the heat and distance from the coals are controlled to provide a slow cooking; it usually takes around two hours to cook "asado". further, grease from the meat is not encouraged to fall on the coals and create smoke which would adversely flavour the meat. in some "asados" the area directly under the meat is kept clear of coals.