The water trick: Pour about 2 tablespoons of water into the bottom drip tray of your air fryer. I discovered this trick by accident when I spilled my water bottle one morning – it prevents smoke like magic!

Bacon arrangement: Lay your bacon strips in the basket. They can touch (they'll shrink as they cook), but avoid stacking them. My 5-quart air fryer fits about 6-7 strips comfortably.

Temperature settings: Set your air fryer to 350°F. I've tested everything from 325°F to 400°F, and 350°F consistently gives the perfect balance of crispy exterior and tender center.

Cooking time: Start with 8 minutes. My husband likes his bacon still slightly chewy at 8 minutes, while I prefer mine crispier at 10 minutes. Your first batch is a test run – take notes!

The flip debate: I've found that cheaper, thinner bacon doesn't need flipping, but thicker, butcher-quality bacon benefits from a quick flip at the 5-minute mark.

The perfect landing spot: Have paper towels ready on a plate. The bacon continues crisping as it cools, so don't panic if it seems slightly underdone when you first take it out.

Between batches: This is crucial! Carefully tilt your air fryer drawer over a heat-safe bowl to pour out the collected grease. Skip this step and you'll be dealing with smoke alarms. Ask me how I know.