Electric grills and griddles generally produce less smoke than gas or charcoal grills because they operate with an electric heating element instead of an open flame like other fuels. However, smoke still occurs when food drippings fall onto the electric element and vaporize. It’s worth noting here that smoke is a natural byproduct of all grills and is actually desirable in moderation — it’s a big part of how vaporized fat imparts grilled flavor onto food, after all. A grill without smoke isn’t really much of a grill; it would be more of a steamer or griddle, which is closer to what George Foreman cookers are designed for (more on that below). In short, electric grills that permit some fat to drip onto the heating element and smoke tend to produce better-tasting food, so don’t be afraid of a few flavorful wisps.