Why does nobody warn you about the smoke from air fryer bacon?

Honestly, I hit up a friend's place last weekend and she was air frying bacon for a group brunch. After about 6 minutes, the whole kitchen filled with this thick, greasy smoke that set off her fire alarm twice. Nobody online ever mentions this part, just how crispy it gets. Has anyone else dealt with the smoke cloud situation or am I doing something wrong?

3 comments

3 Comments

lily702d ago

The key is to not crowd the basket, too much fat pooling at the bottom is what creates all that smoke. I started putting a slice of bread under the bacon to soak up the grease and it helped a ton. Also cracking the window and running the vent fan from the start makes a huge difference.

jamesroberts2d agoMost Upvoted

The bread trick is absolutely GENIUS. I tried it last weekend after reading something similar and it was a game changer. No more smoke detector going off at 7am. I was ALWAYS crowding the basket too and wondering why it came out soggy. You're 100% right about the fat pooling being the problem. Cracking the window is essential too because that grease smoke gets EVERYWHERE. I finally feel like I can make bacon without setting off the whole house. So glad I'm not the only one who struggled with this.

the_emery2d ago

Hear you @lily70 but is setting off the smoke detector really that big a deal? I make bacon the same way every time, crowded basket and all, and maybe it beeps once before I wave a towel at it. People act like a little grease smoke is a house fire.

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