Charcoal is carbon dioxide released during the combustion process. It is colorless and odorless, and charcoal is burned, and there is no smoke in itself. The smoke of ordinary barbecue ovens when making products is because the oil and spices are dropped to the carbon fire during the production of the products. The unique internal design of the stove body of the smoke-free barbecue equipment prevents the oil and spices from dripping onto the carbon fire during roasting, so there will be no smoke; and when the food is fried, the heat of the oil does not reach 200 Under normal circumstances, there will be no smoke, and the temperature of the oil when we make fried food is generally between 150-170 degrees, so there will be no smoke when fried food. The smoke exhaust principle of the smokeless electric barbecue is a direct-fired electric barbecue with a heat source directly acting on the food. When cooking, the fat of the food immediately drips, without repeated oily infiltration, that is, without oily frying and frying. Process; Centennial kitchenware smokeless barbecue stove with stainless steel air curtain and filter circulating air device system. Effectively inhale and filter the smoke generated during grilling, and make the filtered smoke and gas burn again. The specially designed non-stick baking pan and the oil-receiving water tank below can make the oil produced during combustion flow into the water tank along the oil guide holes on the baking pan, avoiding direct contact with the heating tube to generate smoke and carcinogens, thereby achieving a healthy diet , Green environmental barbecue purpose.