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Quick Answer
Check the instructions for the exact model before using water, foil, paper or other accessories. Do not use an improvised liner or pour water into hot fat. Let the appliance cool before removing grease and cleaning its removable parts as the manual directs.
If you already know the food, jump from this overview to the exact timing page or focused how-to guide.
Check the instructions for the exact model before using water, foil, paper or other accessories. Do not use an improvised liner or pour water into hot fat. Let the appliance cool before removing grease and cleaning its removable parts as the manual directs.
Grease that spatters onto the heating element during one cook bakes on and starts to smoke at the beginning of the next cook, even before you add any food. This is the most common reason for an air fryer to smoke at the start of a cook with seemingly clean food inside. Fix it by cleaning the heating element: turn the fryer upside down after it is completely cool, then use a soft damp cloth or soft-bristle brush to gently wipe the coil. Never spray water or cleaning sprays directly at the element — use a barely damp cloth. Cleaning the element once a week if you cook frequently prevents this from occurring.
Teriyaki, honey, barbecue sauce, and other sugar-heavy marinades burn at the high temperatures used in air frying — typically around 350°F (175°C) and above, which is well below the air fryer's operating temperature. The sugars caramelize rapidly and then char, producing dark smoke and a bitter flavor. The solution is to apply high-sugar glazes only in the final 2–3 minutes of cooking, not at the start. Alternatively, wipe excess marinade off the food before placing it in the fryer and apply a fresh coat near the end.
Different oils have very different smoke points. Extra-virgin olive oil smokes at around 375°F (190°C) — right at the common air fryer operating temperature. If you are using EVOO and seeing smoke without any other obvious cause, switch to an oil with a higher smoke point: avocado oil (520°F / 271°C), refined coconut oil (450°F / 232°C), or light (refined) olive oil (465°F / 240°C) are all good choices for high-heat air frying. Using too much oil — any oil — also increases smoking risk since the excess drips into the tray.
Last updated September 5, 2026 · Reviewed by Maks