In this study, the odor causing in the under-fired charbroiling restaurant was reported in literature investigation, pilot test and field experimental verification. The charbroiling restaurant causes odor complaints of Neighbors so efficient reduction method is requested. Acetaldehyde, ammonia, sulfur compound and the oil mist of white smoke are found to cause odor from the charbroiling restaurant. Pilot test results show that in the removal efficiency of odor, Electrostatic Precipitation was 67.4%, absorption was 81.2%, adsorption was 74.2% and the Electrostatic Precipitation & Adsorption the hybrid system with 85.7% respectively. In the same condition of the hybrid system (Electrostatic Precipitation & Adsorption), the odor removal efficiency were higher when the design parameters such as the discharge voltage and current were high. The process efficiency were higher when as the implanter pole was cylindrical. However, the process efficiency rapidly reduced due to the contamination of the process component or material, as the operating time of the equipment is increased. Therefore, fixed maintenance and repair of the equipment is found to be are very important, for long term operation. Therefore, as the experimental result of this study, applying hybrid system removed odors caused in under-fired charbroiling restaurant which are unregulated, is more effective device that settle civil complaints and preserve environment. Keywords : Charbroiling, Odor, Electrostatic precipitator, Adsorption