Grill produces excessive white smoke and sooty residue on food.

Safety first: Operate the grill outdoors in a well-ventilated area. Allow it to cool before cleaning.

• Use quality pellets: Replace pellets with dry, food-grade hardwood pellets. Avoid pellets with additives or excessive oils.
• Clean fire pot: Remove ash and unburned pellets from the fire pot to prevent smoldering.
• Check air passages: Ensure the air intake and exhaust stack are clear of grease and debris.
• Inspect combustion fan: Confirm the fan runs at full speed and blades are clean. Replace the fan if airflow is weak.
• Run at higher temp briefly: After cleaning, run the grill at a higher temperature (e.g., 350–400°F) for 15–20 minutes to burn off residual soot.