Bacon smokes in an air fryer because the rendered fat hits a hot surface and burns, and any old grease on the heater or fan adds to it. Even at lower temps, the fat can still reach its smoke point once it splatters onto the heating element or bare pan.
Try these fixes that actually work
- Pour a few tablespoons of water into the bottom drawer or drip pan before you start so the drippings fall into water instead of burning
- Place a slice of bread on the lower tray under the basket to soak up grease
- Use perforated parchment under the bacon so fat drips down without spraying the heater
- Cook at 325 to 350 and go a little longer, or start in a cold fryer so the fat renders gradually
- Pause halfway to drain the fat and wipe the drawer, then finish
- Keep the heater and fan area clean because residue smokes fast
If you want a setup that naturally smokes less, consider an oven style air fryer with a roomy cavity and a real drip pan. Gourmia GTF7460 gives you more distance between the bacon and heater plus a tray you can add a little water to, and its 24L capacity makes splatter less likely to hit the element.
Bonus tip for ultra crispy bacon with minimal smoke
Do two stages where you render at 325 until most fat is out, drain and wipe, then finish at 375 for a few minutes.
