White smoke is usually grease burning in the drawer, or fatty food cooked too hot — clean it and lower the setting. Black smoke means something is burning: unplug the machine straight away and leave the drawer closed until it stops.
White smoke or black smoke?
| Smoke | Usual cause | What to do |
|---|---|---|
| White, smells of food | Fat or grease burning in the drawer | Stop, cool, clean; lower the temperature |
| White, thin, smells of nothing | Steam from wet food | Normal |
| Light, on a new machine | Manufacturing residue | Run it empty once; it fades |
| Black, or smells of plastic | Food or paper on the element, or a fault | Unplug at once; do not open until it stops |
The seven causes, and the fixes
- Grease left in the drawer from the last cook — clean the drawer and plate after every fatty load.
- Fatty food at high heat — bacon, sausages, burgers, wings: cook at about 350 to 375 °F.
- Fat dripping onto a hot drawer — a few tablespoons of water or a slice of bread under the plate catches it, where the manual allows.
- Oil with a low smoke point — use avocado, canola or peanut oil; see how much oil do you use in an air fryer.
- Cooking-spray residue baked onto the basket — wash it off.
- Food or crumbs on the element — unplug, cool, wipe the element gently once cold.
- Parchment or foil lifted into the element — see can you put parchment paper in an air fryer.
Cleaning to prevent it
After each fatty cook, pour off the grease, then wash the drawer and plate in warm soapy water. Every few weeks, with the machine unplugged and cold, check the element and the underside of the lid for spatter. See what is an air fryer crisper plate for.
When to stop using it
Black smoke, sparks, a burning-plastic smell, or smoke that returns after a full clean mean a fault. Unplug it and contact the maker. See does an air fryer need space around it and when a machine is not broken.
Check your own manual before you follow anything here. Temperatures, fill limits and pressure ratings differ from model to model, and the manufacturer’s figures take precedence over anything written on this site. We report what makers publish — an oven’s range in degrees, a cooker’s maximum fill line, whether a part is declared dishwasher-safe — and we never turn those figures into food-safety guidance. Cooking temperatures and holding times for particular foods are set by manufacturers and by your national food safety authority, and this site points you to them rather than restating them.
What readers want to know
Is white smoke from an air fryer dangerous?
Usually not — it is grease or fat burning in the drawer, or steam. Stop, let the machine cool, and clean the drawer and crisper plate. Lower the temperature for fatty foods. If it smells of plastic or electrics rather than food, or if the smoke is black, unplug it and do not use it again until checked.
How do I stop bacon smoking in the air fryer?
Cook it at about 350 °F instead of 400 °F, and put a few tablespoons of water or a slice of bread in the drawer under the crisper plate to catch the dripping fat — if your manual allows it. Pour off the fat between batches. Thick-cut bacon smokes less than thin.
Why does my new air fryer smoke or smell?
A new machine burns off manufacturing residue the first few times. Wash the basket and plate, then run it empty at about 400 °F for 10 to 15 minutes, by an open window. A light smell that fades is normal; heavy smoke is not. See setting up a first air fryer.
Last reviewed 18 October 2026