Smoke in the Kitchen

When cooking at this hi a heat on a broiler with no ventelation and no windows I don't know if anything would work. Maybe if you did whole process in oven?

All hoods, to function effectively, have to have make-up air, i.e. a source of ait to replace what is being exhausted, no make-up air, no exhaust, period.

Your number one problem might be your marinade. Extra Virgin Olive Oil has a smoking point of between 200 F (100C) and 400 F (200 C) depending on brand. The higher the quality, the lower the smoking point. You need to use a Light Olive Oil instead. This has a smoking point of about 460 F.

My kitchen does not have a window. I open the nearest window in the other room. You'll still have to take the battery out, but at least it does help a little with ventilation. We are suppose to prevent smoking as much as possible as this means that a fire is very likely, which instills fear in the fire chief when its inside a house.

A broiler pan is used to help the drippings fall away and not burn. However, the oven still needs to be watched and the temperature adjusted because when broiling, foods can burn easily.

What you need to watch out for is that water and oil/grease can cause fires. This is why I don't recommend using plain water. Also, if its smoking, then the food is getting too hot. I'd lower the temperature. The door to the oven also needs to be left open ajar or the oven will reach full temperature, which we need to prevent. This is what keeps the oven from baking the food, instead of "grilling" it. Lastly, the more fat you have, the more smoke you can get.

Hope this helps you.

Quote:

Originally Posted by AlergkVegtarian 

Your number one problem might be your marinade. Extra Virgin Olive Oil has a smoking point of between 200 F (100C) and 400 F (200 C) depending on brand. The higher the quality, the lower the smoking point. You need to use a Light Olive Oil instead. This has a smoking point of about 460 F...

Not sure what resources you refer to, however:

• 200°F = 182.2°C
• 400°F = 382.2°C
• Extra Virgin Olive Oil smoke point = 320°F/160°C
• Virgin Olive oil = 420°F/216°C
• Extra light olive oil = 468°F/242°

x°C = (y°F-32)/1.8

y°F = (x°C * 1.8)+32

Leaving oven door open just increases the amount of oxygen to fuel the inferno also keeps oven running at high capacity to make up for lost heat. Also what Pete pointed out your smoking point temps are all off. You cannott possibly do what we do in a restaurant with house stoves and  broilers, you will die from the fumes and burn the place down and all of your nicely painted walls will turn color and be coated with a layer of grease plus your house wioll smell forever. So don't even try.

You were not but read Alergkveg above answer to you Re"leave door ajar"

Personally, I would never use the broiler for something best done on a grill as I do not like the smoke or fire risk.  http://bbq.about.com/cs/cookingtips/a/aa112302a.htm has information on BBQing and grilling in the oven. However, depending on what type of oven you have, broiling with the door open can damage the control panel (especially on some Thermador Ovens). And, some ovens now turn off when the door is open. And, like I said, the fire risk is not worth it. When a food is smoking, the fire risk is just too great! (Side note: Many mothers used to broil in their oven with the door left ajar. The oven was never left unattended and the result worked well. They adjusted the temperature as needed to help prevent smoke. Houses did not burn down. Newer ovens may not allow this method. They also didn't use Water as Oil dripping into water can cause fires!)

Like I said, different brands of Olive Oil will claim different smoking points.

Apparently, there is a difference of opinion as to which temp is correct. Cooking sites say I am correct, but one Scientific site says you are correct.

EDIT: I read one chart wrong. I should know better then to comment at 1am! Oops!

This link says that you convert 400 to 204.4 C. And 182.2 = 356 F.

http://www.reawire.com/Products/TechnicalData/TemperatureConversion/tabid/164/language/en-US/Default.aspx

http://www.cookingforengineers.com/article/134/Oven-Temperatures

http://www.exploratorium.edu/cooking/convert/measurements.html

http://cookingwithshirley.com/CONVERSIONCHARTFROMFAHRENHEITTOCELSIUS.htm

http://www.cooks.com/rec/dnd_nf2c.html

At any rate, if its smoking, the temp is too high, regardless of what the thermometer says. (And no, I do not believe everything I read online. However, I do not use my broiler for grilling.)

You might try searing the chicken in a pan first and then finishing in the oven at a lower temp.