Charcoal in the burning process is the release of carbon monoxide, it is colorless and tasteless, and the charcoal is burned, itself has no smoke. Ordinary barbecue grills have smoke when making products because they drop oil and seasoning onto the carbon fire when making products. The unique internal design of our stove body makes the oil and seasoning will not drop to the charcoal fire in the grilling, so there will be no smoke; when frying food, there will be no smoke in the case that the heat of the oil does not reach 200 degrees, and the temperature of the oil is generally between 150-170 degrees when we do deep frying, so there will be no smoke in deep frying food either.

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