If there is too much smoke when grilling, fat and unsuitable fuel are often the cause. We give you tips to reduce the smoke when grilling.
Too much smoke when grilling can be disturbing or even become a health risk. (Source: Aleksandr Kondratov / depositphotos.com)
- Certain circumstances lead to heavy smoke development when grilling.
- However, you can take measures against the harmful smoke.
- You should avoid mistakes in dealing with fat.
Excessive smoke when grilling not only disturbs the neighbors, but can also bring health risks and impair the aroma. Especially when using charcoal and marinated grill goods, there is a lot of smoke. In this guide we respond to the most common causes of smoke development when grilling and show you how you can avoid them in a targeted manner.
Causes of excessive smoke development
For many, smoke is part of grilling, but too much of it affects the taste and can be worrying in terms of health. Often the cause lies with the fuel. Cheap or moist coal often contains more residues and therefore smokes more.
Even unsuitable lighter such as spirit or paraffin cubes generate a lot of smoke and hide risks. Hot air pistols or blamed fireplaces are more suitable. The choice of grill also affects smoke development: electrical and gas grills produce significantly less smoke than charcoal grills.
Last but not least, the grilled food plays a role. In the case of high -fat or high marinated dishes in particular, the smoke formation can significantly increase the dripping liquid. Ultimately, however, a dirty rust can also contribute to smoke development.
Tips for a smoke -free grill experience
In the following we will give you tips so that the next barbecue evening will not be clouded by too much smoke:
Use high quality, dry coal
When grilling on charcoal or briquettes with the so-called Dinplus seal. They burn more evenly, contain fewer pollutants and ensure less smoke. Also pay attention to dry storage, since moist coal smokes significantly more when lighting.
Select and prepare grill goods Table grills such as the Tefal models develop almost no smoke and are a good alternative for indoor grill evenings. (Source: MediaMarkt)
You should dab excess marinade thoroughly before grilling to avoid fat burning and smoke. Fats of fat particularly strongly smoke, so instead use lean meat, poultry or vegetables. These cause significantly less smoke and are also a good choice from a health point of view.
You can grill particularly high -fat grill ingredients in heat -resistant grill shells made of stainless steel or aluminum. This prevents her from dripping fat into the embers and heavy smoke swaths.
Choose suitable grill type
If you want to grill as smoke -free as possible, electric grills or gas grills are an alternative. They generate significantly less smoke than charcoal grills. Also pay attention to good air circulation when setting up your grills.
No liquid lighter
Disappointed liquid lighter such as spirit or paraffin. They not only develop a lot of smoke, they also pose security risks. Instead, blaming fireplaces, hot air pistols or electrical grill linnings are recommended that work almost smoke -free.
Clean the grill rust regularly
Last but not least, a dirty grill rust with residues contributes significantly to smoke development. So clean the rust thoroughly before each use, so that incrustations do not burn again.
If you want to further optimize your grill experience, it is worth taking a look at digital helpers. In this article we present modern grill apps that support you in cooking times, temperatures and meat varieties.
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