Quick answer: White or grey smoke is almost always grease burning off — annoying, but not a fault. Black smoke or a chemical smell is different, and means you should stop and unplug it.
White Smoke vs Black Smoke — Why It Matters
These two look similar but mean very different things.
White or grey smoke is nearly always grease-related. Fat has dripped onto the heating element or pooled somewhere in the basket and is burning off. Unpleasant, but it’s not a malfunction, and it’s fixable.
Black or dark smoke, or anything with a chemical smell, is a different situation — it usually means something has melted, food packaging has ended up in the basket, or the non-stick coating is being scorched. If this happens, stop, unplug, ventilate the room, and check what’s actually in there before you use it again.
What Causes the (Normal) White Smoke
- Fatty foods dripping grease — bacon, wings, sausages, and chicken thighs are the most common culprits.
- Leftover grease or crumbs from a previous cook. This is the one people miss — it’s often sitting underneath the crisper plate, not just in the visible basket, so a quick wipe of the basket surface doesn’t always catch it.
- High temperatures with a low smoke-point oil.
- Sugary sauces or glazes — BBQ sauce, honey, teriyaki — caramelising and catching.
How to Fix It
- Pause and check underneath the crisper plate, not just the basket. This is the single most commonly missed spot.
- For a particularly fatty cook, a couple of teaspoons of water in the drip area can stop dripping fat from reaching burning temperature (check your manual first — not all models recommend this).
- Switch to a higher smoke-point oil — light or refined olive oil, rapeseed oil, or avocado oil all hold up better than something like extra virgin olive oil at high heat.
- Clean regularly, including underneath the crisper plate, not just the parts you can see at a glance.
- For a one-off greasy cook, a slice of bread in the bottom of the drawer (under the basket) can help soak up excess grease before it has a chance to smoke.
Is It Smoke, or Just Steam?
Worth checking before you worry — steam is a normal part of cooking anything with moisture in it, and it’s harmless. If it dissipates quickly and doesn’t smell of anything, it’s probably steam. Smoke tends to hang around more and usually comes with a smell.
When to Stop and Get Help
Unplug it and don’t keep using it if you notice:
- Sparking or blue flashes
- A burning-plastic or electrical smell
- Smoke that keeps coming back even after a proper clean
That’s a job for the manufacturer or a qualified electrician — not something to keep troubleshooting yourself.
Frequently Asked Questions
Is a little smoke normal?
A small amount when cooking fatty food is common and not usually a problem. It’s persistent or heavy smoke, or anything with a chemical smell, that’s worth acting on.
Will foil in the basket help?
It can catch some drips, but never let it cover the vents or touch the heating element — that creates its own risks. Cleaning underneath the crisper plate solves the actual cause more reliably.
Does cooking spray cause smoking?
It can. Heavy spraying leaves an oily mist that can smoke, and some sprays build up a sticky film over repeated use that browns and smokes at high heat.
For a cleaning routine that helps prevent this in the first place, try our Cleaning Scheduler, or browse our full Air Fryer Maintenance guide.
