Abstract: The more or less greasy food to be grilled on the barbecue is placed on a grill above the burning coal. The coal is carried by an air-permeable support. Smoke, produced by the grease drops falling on the burning coal, is prevented from reascending and consequently from contacting the food to be grilled by a suction, carried out at the level of the coal support. This suction is carried out by creating a rising gas flow current in the thermally-conducting exhaust conduit. The conduit is heated by the coal itself used for producing the heat under the grill. The conduit communicates with a chamber, where the upper wall of the chamber forms the coal support. The rising gas flow current in the exhaust conduit produces a suction in the up-down sense of direction at the level of the coal support.