How Smoki® Wet Scrubbers Work

Applies to all Smoki® units · Updated October 24, 2026

Smoki® units are wet scrubbers. A wet scrubber cleans a dirty exhaust stream by exposing it to a liquid — in a Smoki® unit, a multi-layer curtain of aerosolized water. Wet scrubbing is a well-studied technology used in large industrial plants; Smoki® shrinks it to a size that fits a commercial kitchen.

Both units install in-line of the grease duct (the chimney). Each has an intake and an exhaust port, and the duct must still terminate to the outdoors.

Smoke Zapper: for direct-connected chimneys

The Smoke Zapper serves wood-fired pizza ovens, BBQ smokers and other appliances vented straight into a chimney, without a Type I hood.

1. Capture and wash. High-pressure water nozzles create negative pressure that pulls the smoke into the unit, then clean and cool it with a continuous blast of water.
2. Settle and drain. Soot and particulate fall into the water tank. The water recycling system releases particulate through the drain while conserving fresh water in the tank.
3. Release. Clean vapor exits to the chimney or directly to atmosphere at an average temperature of about 100 °F.

Maxi Grill: for Type I hood exhaust

The Maxi Grill serves wood-fired grills, broilers and other appliances that exhaust into a Type I commercial kitchen hood.

1. Spray. An array of high-pressure water nozzles cools the smoke and removes large particulate and odor, pushing particulate into the water tank.
2. Skim and drain. Soot, particulate and grease are skimmed from the tank and discharged through the drain, using less than 9 gallons of water per hour in operation.
3. Filter. The remaining smoke passes through three washable filters, each removing finer particulate and grease.

Why wet scrubbing

• Low running cost — water and a small electrical load instead of disposable filter media. See Operating Costs.
• Low maintenance — rinsing, not filter replacement. See Routine Maintenance.
• Cleaner duct — less creosote and grease build-up downstream of the unit.
• Flavor unchanged — the unit treats the exhaust after it leaves the oven, so cooking is unaffected.