i'm making bacon wrapped dates tonight. did a test batch with just 4 of them (450 degrees, 10-15 minutes till bacon is browned nicely) and it produced a lot of smoke. i'm guessing it's the bacon fat that's smoking as it cooks. my oven does not have particularly good ventilations. when i do 30+ tonight, i'm envisioning a TON of smoke - what can i do to prevent or decrease that?? any suggestions? thanks.