Let's talk about one of the most misunderstood parts of grilling: smoke.

If you've ever grilled fatty meat, you've probably seen it.

You put the food on.

Everything looks fine until grease hits the hot charcoal.

Suddenly there is flames, smoke and a very different-looking barbecue.

So where does the smoke come from?

Not All Smoke Has the Same Cause

Charcoal itself produces smoke during combustion.

But food can also create smoke when fat and grease drip onto a very hot heat source.

That's one reason flare-ups can happen during grilling.

Why Grease Matters

Imagine dripping oil onto a hot pan. you know what happens.

The same thing happens when the grease drip directly above hot charcoal. it burns and create smoke and flames.

There are machines to draw the smoke away, but traditional grills just can not manage this from the source.

YANFLAMMA's Way

YANFLAMMA uses a charcoal-grease separation design.

Food is positioned around the charcoal basket siting in the center of the grill, while dripping grease is directed toward the water-filled tray rather than directly onto the hot charcoal.

This is to reduce the opportunity for grease to hit the hottest fuel, and therefor reduce smoke and sudden flare-ups.

Does “Smokeless” Mean Zero Smoke?

I wouldn't say that a charcoal grill produces literally zero smoke under every condition.

Charcoal burns, and cooking produces heat, different fuels and foods behave differently.

YANFLAMMA grill cutting down smoke and flare-ups, and charcoal produce little some while burning hot. this reaches our goal of reduce smoke.

Why This Matters for Your Cooking Experience

Less smoke can mean fewer smoky flare-ups while you're cooking, which make the cooking environment more comfortable.

And if you've ever finished a barbecue smelling like you spent the entire afternoon sitting inside a campfire, you understand why this matters.

of course smoke is not the only thing matters:

• Fuel
• Heat
• Food placement
• Ventilation
• Weather
• Cooking time
• Grill maintenance

And Please Don't Forget Ventilation

This is especially important with charcoal grills.

Reducing cooking smoke does not make charcoal combustion safe indoors.

The U.S. Consumer Product Safety Commission warns that charcoal produces carbon monoxide and says charcoal grills should be used outdoors, never in enclosed areas such as homes, garages, tents or vehicles.

So when you're comparing “smokeless grills,” don't confuse less cooking smoke with indoor-safe charcoal cooking.