They takes the batteries out of thier smoke detectors, Catman

Catman: I don't have smoke detectors yet installed, as I live in a shell of a house while its beeing completely rebuilt inside.

I pop my door open but I do have a 27" deep hood tho and that seems to capture a lot of any smoke that the broiler produces. I would also say I don't use my broiler too often for really smokey things like searing a steak for example as I have a grill and do it on there.

If I'm searing a steak, I leave the door open a crack so that the thermostat won't cycle on and off. And like dodge sez, take the batteries out. For other foods that actually cook under the broiler, I close the door. But of course those foods don't smoke anyhow.

Dodge, ty and alex, thanks for replying. I tried it again yesterday so here's a revision. The hood works better than I thought. The first time I only was running it at half speed because it has been catching all the smoke from the stove top that way and I didn't think I'd need more. So yesterday I ran it at full and it does catch the smoke with the door open. This time I had a grease fire because I put a steak in a flat pan and the puddle around it caught fire. So I pulled the rack out to blow it out and I could see it all going into the hood anyway. And it didn't set off the smoke alarm. The hood's a 30" BS with a 1000 CFM BS blower on the roof.

I'm not used to such a hot broiler even though it's the real reason I wanted the stove. You can char meat and the inside is rare.

You probably know this, but, if you use a broiler pan with a rack that elevates the meat from the bottom of the pan, you'll have better luck not catching the fat on fire.

I rarely use the big one that comes with the range, I just put a small grill over a shallow pan.