4 Free - Education on Outdoor Vent Hoods and Smoke From the BBQ Grill

Henry Posey

Do you need an outdoor vent hood? You decide.


If there's fire, there's smoke. Right? 


If you light up a brand new gas BBQ grill, there is zero smoke. If you light up a well used and dirty BBQ grill, the smoke goes away in minutes if not seconds. If you light up a lump charcoal grill, 90% of the smoke goes away when it reaches 275 to 300 degrees. So, what's the problem with smoke?


What makes all the smoke?

 

  1. Build up of left-over char from previous cooks.
  2. From what your cooking burning on the outside.
  3. Moisture escaping the food and traveling towards the heat source.

 

A large part of what you think is smoke is steam.


built-in outdoor vent hood insert

Main support beam for a pavilion roof originally built in 1993. Probably started rotting the day after it was built.

Are you baking or grilling?

Don't be puzzled by the question. The answer is simple if you close the lid when you're grilling, you are baking. Most of us have only had experience with box store BBQ grills that need to be replaced or majorly repaired in two to three years. We're lucky to get that little needle to hit 600 after letting it heat up for 20 plus minutes. You have to close the lid and bake the food to get it done. Six hundred degrees is the oven temperature of the grill, and the surface temp is not much higher if at all.


Stepping out of the mass-produced box store grills into the world of well-engineered American made BBQ grills like Twin Eagles , Delta Heat , and Lynx, you will discover that you will do more grilling than baking. And, the lid is primarily for keeping dirt and debris out of the grill when you're not using it. You've now entered the world of 800 degrees plus cooking surface temperatures that produce more steam than smoke. 


Check out this video of cooking burgers on a 36" Twin Eagles BBQ grill to see what I mean.


OK, the burgers were 90% lean ground beef. But, the point is that grilling techniques and proper use of high heat will affect how much smoke you will produce. If I cooked the burgers at a lower temperature, more juices would have escaped from the burgers and not be incinerated but would have smoldered on the surfaces below, making a ton more smoke. The drip off your elbow juices stays in the burger, not on the bottom of the grill.


5 More reasons you DON'T need an outdoor vent hood:

 

  1. Your built-in BBQ grill has open-air on at least two sides.
  2. Your ceiling is 9 feet or higher.
  3. Your OK with the smoke knowing that most cooks will only take 6 to 12 minutes. The smoke will only be    around as long as it takes to cook.
  4. Is your guest hangout areas away from the grilling area?
  5. Is your BBQ grilling area in a wide-open space?

 


TradeWind pyramid outdoor vent hood

TradeWind USA Pyramid outdoor vent hood with 12' ceiling duct cover extension.

5 Reasons you may "WANT" or "THINK" you need an outdoor vent hood:

 

  1. You want it because you like the look.
  2. You can't stand even the least bit of steamy smoke. 
  3. You think you have to have one.
  4. Someone told you, or you read somewhere that it is required.
  5. You have an extra $3,000 to $6,000 lying around, and you believe an outdoor vent hood is a good investment.

 


Does it seem like I'm trying to talk you out of an outdoor ventilation hood?

Nope, we sell them every day. I want you to have the right information and the right expectations. Almost every grill manufacturer makes vent hoods too, and "every" manufacturer that does "recommends" that you have one. Hmmm? There are even several companies; that's all they do. I'm not knocking some of my trusted partners for trying to make a buck.


outdoor kitchen in the elements

No  outdoor vent hood needed. Wide open area.

5 Reasons you need to have an outdoor vent hood:

  1. All manufacturers have minimal clearances from combustible materials. Most are at least 6 feet from the surface of the grill to the ceiling.
  2. Some municipalities consider BBQ grills hooked up to bulk fuel sources (natural gas or buried propane tanks) to be permanent fixtures and require outdoor ventilation hoods.
  3. No matter the ceiling height, if you have walls on three sides of the built-in BBQ grill, the smoke will be trapped and will linger.
  4. Your space is tight, and cooking on the BBQ grill adversely impacts your hangout area.
  5. You spare no expense when it comes to having the best and most expensive outdoor kitchen in the neighborhood. (We love you and can't wait to meet you.)



It's all about CFM and capture area.

The capture area is the vented portion of the hood and surrounding area constructed to carry the smoke to the vent; this is the only area that will capture smoke and heat. It will not suck the smoke from outside the capture area, no matter how powerful. The larger the capture area, the better the job it will do. A minimum of 1,200 CFM (cubic feet per minute) blower will be needed to handle the volume of smoke and heat. 304 stainless steel is the preferred construction material for everything that you can physically see.

capture area of outdoor vent hood

Almost the entire area of a TradeWind USA outdoor vent hood is the capture area.

TradeWind USA does the best job at combining material, capture area, and 1,200 CFM. If the outdoor ventilation hood itself costs less than $1,800, you're going to get ripped off or be willing to accept what you got.


NOTE: Most good manufacturers recommend a placement height of 34 to 40 inches above the grilling surface. Giving us a bit of leeway on the ideal install height, so if you're 6'5" you won't hit your head.


5 Myths about outdoor ventilation hoods:

  1. Vent hoods are in case of a fire. Wrong, outdoor vent hoods can't handle fire, and they are not for fire suppression. However, you do need to clean the vents regularly to keep it from catching on fire.
  2. Someone told you that building codes require outdoor ventilation hoods. Wrong, there are no actual state building codes that specifically reference outdoor vent hoods for residential use. (Yet.)
  3. Anything that produces heat should be under an outdoor vent hood. Wrong, side burners do not need to be under an outdoor vent hood. They only produce steam that will be absorbed in the outside air before getting to the vent hood. The same goes for griddles.
  4. Hoods made for inside are cheap and will do the job: wrong material, wrong capture area, and wrong CFM. It will look goofy, won't work right, and won't last.
  5. The outdoor vent hoods that will come close to doing what you want can get expensive. CORRECT, we often call them budget busters.


I hope I've either talked you out of or into an outdoor vent hood. Or, at the least, you now know the questions you need to ask concerning the proper application of an outdoor vent hood for your outdoor kitchen.


The outdoor experts at HL Posey Builders have taken the worry out and put the fun back in choosing the right materials, cabinets, and outdoor appliances for hundreds of people since 2007. Call Now at 239.893.3700  to get your perfect backyard hangout with an outdoor kitchen


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