What are normal smells, smoke sources, and how do I prevent smoking?

Air fryers circulate hot air directly across food and have a visible heating element; this configuration can expose spattering fats and residues that produce smoke at high temperatures. Normal cooking smells are expected, but smoke indicates something burning or vaporising. Common causes: excess oil pooling in the basket or drip tray, fatty meats releasing large amounts of grease, or accumulated crumbs and residue on the heating element or interior. To minimise smoking, trim visible fat from meats and pat food dry before applying a light oil coat rather than heavy brushing. Use perforated liners only when they do not trap grease near the element. Regularly empty and clean the drip tray and basket after cooking fatty meals; inspect and, when cool, brush or wipe the heating element to dislodge stuck particles. If smoke occurs during a cook, pause and ventilate: stop the cycle, unplug, let the unit cool slightly, and inspect for spatter or dropped pieces. For persistent smoking with normal loads, verify you’re not exceeding recommended oil quantities and ensure the unit is level so grease drains correctly. In rare cases, persistent heavy smoke or electrical oddities warrant discontinuing use and contacting support.