I got tired of eye-stinging campfire smoke, so I tested smokeless fire pits to find the best
The best smokeless fire pits – reviewed for smoke level, cooking and efficiency
We put half a dozen backyard smokeless fire pits – from Solo Stove, Breeo, BioLite and more – to the test
A campfire in your backyard seems like a nice idea – until you try one and end up shifting chairs every 30 seconds to escape the eye-searing smoke. A better option is a smokeless fire pit, which still burns wood or charcoal but is safer, contained and more manageable. You can warm your hands, cook burgers and other food, and – most importantly – gather with friends and family.
New models by Cuisinart, Breeo, Solo Stove and others help you meet all of those objectives with one product.
The reduced smoke comes from the clever double-wall construction. Air intake holes at the base draw cool air between the walls, which becomes superheated and spews out holes on the top, helping to burn uncombusted particulates and reducing visible smoke. The result is a fire that burns hotter and smokes less.
For our initial backyard smokeless fire pit testing at the Filter US (a part of the Guardian US newsroom), I reviewed six models, setting them all up in my driveway at the same time. I cooked burgers and steaks, checked the smoke levels and heat and tested how long each one lasted. After a month of testing, one clear winner stood out among several other smokeless options.
Be sure to check out our guides to the best backyard grilling tools, best camping chairs and best pfas-free rain jackets
The best fire pits in the US
Why you should trust the Filter US
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Why you should trust me
I’ve been testing outdoor products for 25 years, covering everything from fire pits to sleeping bags and tents. I’ve camped outdoors many dozens of times, used smokeless fire pits at cabins, resorts and in my own backyard since they first emerged on the market. I’m also a bit of a foodie, having tested grills and smokers for a couple of decades, mostly for steaks.
How I tested smokeless fire pits
I went a little crazy with this test. I set up all six fire pits in my driveway where it was easy to keep an eye on them, and earned more than a few weird looks from neighbors in the process. Later, I moved each one to my cement patio to enjoy how they look with a patio set and lounge by the fire for extended periods over several weeks.
To make sure I evaluated each fire pit fairly, I went to Lowe’s and bought six kiln-dried and untreated 8-ft 2inx4in boards. (Don’t ever use treated lumber for campfires; it’s poisonous.) I cut multiple 12-in pieces and stacked them all into little wood cabins. Of course, you can use any wood or charcoal for “fuel” – whatever you’d use at a campfire.
Measuring smoke level is more art than science. Initially, I used a TemTop S1+ (Amazon) gauge to read PM2.5 smoke particle levels. Sadly, the wind gusts made those results unreliable. So I went old school, using a Ringelmann smoke chart to note the smoke level on a scale of one to five. (A “one” means very little smoke and “five” means enough smoke to be annoying.) And I sat next to each fire pit to visually inspect them, feeling how much smoke got in my eyes.
As for reading the temperature, it turns out holding a thermometer over a fire pit is a risky proposition. (I know because I have fewer hairs on my hands and arms now.) Instead, I placed a brick close to each model (and, later, about 4ft away) and used an infrared thermometer to read the ambient temp – the temperature someone sitting next to the fire would feel.
Cooking over an open fire requires a little patience – the secret is to wait for the red coals and embers to start before you start. For this test, I cooked several Omaha steaks (T-bones mostly) and several filet mignon steaks from Verde Farms. Lastly, I waited until each fire pit turned to ash, noting how long each one lasted. Just for fun, I did this multiple times. I also roasted way too many marshmallows (Be careful – – they, too, catch quite easily).
I donated the fire pits to a local camp for disadvantaged teens and the Lofka 5-Piece Patio Furniture set, borrowed from Lowe’s, went to the same charity.
FAQ: frequently asked questions about fire pits
Can I use a fire pit on a wooden deck?
The short answer is: I don’t recommend it. I see pictures of fire pits on wooden decks quite often, but if it means anything, I did not use one that way during my testing. I stuck to a cement patio, the backyard, a deck made of composite material or my driveway because I just don’t trust that a metal cylinder will not generate heat and the flames will not emit burning embers. If you do use one on a wooden deck, I’d monitor it at all times. Another option is to use a thick rubber pad or thick outdoor carpet, but my advice is to avoid putting it on wood.
How do you clean one?
Smokeless fire pits are a joy to use because they emit plenty of heat. They also burn wood or charcoal, and that means ash, black soot and scarring can happen.
If you clean one, first make sure it has sat empty for at least 24 hours and is fully cool to the touch. You can choose your own adventure when it comes to cleaning – sweep out the ash and soot or use soap and water to try and clean off some of the scarring.
And remember – if you leave one out in the rain, the metal ring will become discolored over time. Also, black scarring from the flames is not something you can typically clean off, so your efforts there might be fruitless.
How do you cook with a smokeless grill?
Cooking over a fire pit is not the same as cooking over a charcoal or gas grill. Start by letting the flames mostly die out and turn into bright embers to avoid scarring.
Even then, most models generate so much heat that it’s easy to burn the meat. Stay vigilant and flip burgers, chicken and steak (or any food you want to cook) sooner than you normally would, and remember that cook time will be quicker.
I also recommend using a spatula with a long handle to avoid the heat.
Other pieces you might enjoy from the Filter, the Guardian’s guide to buying fewer, better things: