The smoke point, also referred to as the burning point, is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible, dependent upon specific and defined conditions. Wikipedia

burning point of oil and fats Wikidata

The lowest temperature at which a fat or oil begins to smoke. OmegaWiki

The temperature at which an oil or shortening begins to produce smoke. Oils with a high smoke point are suitable for frying in; attempting to fry in a low smoke point oil would be a fire hazard and result in offensive tastes and odors in addition to making the air unbreathable. Wiktionary

Temperature. Wiktionary (translation)