Dry Smoke: Fire that is fast burning and at a high temperature creates a dry smoke – it is a fine, powdery-like consistency. Dry smoke is easier to clean but is a challenge when it is trapped in cracks or porous surfaces, this is where it can emit musky smoke odors.

Wet Smoke: Fire that is smoldering and at a low-heat temperature creates a wet smoke – it has a pungent odor is sticky with a smeary texture. Wet smoke creates a thick, sticky film of residue that can buildup on surfaces causing damages and emitting heavy smoke odors. This is the most difficult smoke residue to remove.

Protein Smoke: When food or other organic materials burn, it creates a protein smoke – it discolors paints and varnishes, has an extreme pungent odor and is essentially invisible. Protein smoke is generally light in color and be difficult to see, but easy to feel.

Fuel Oil Smoke or Petroleum Smoke: Furnace smoke from duct returns in ventilation systems and causes a dangerous oily soot. This type of smoke is dark in appearance and will discolor and stain materials.