Charcoal will release carbon monoxide in the process of burning, which is colorless and tasteless. When it burns, there is no smoke in itself. Ordinary barbecue ovens have smoke when making products, because oil and spices fall into the carbon fire when making products. The unique internal design of our furnace body makes the oil and seasoning not drip on the carbon fire during baking, so there is no smoke; When frying food, the oil will not smoke until the heat reaches 200 degrees. When we make fried food, the temperature of oil is generally between 150- 170 degrees, so there will be no smoke when frying food.