Owner's Manual

9. Best Smoke Capture Recommendations

Smoke and hot air from an Outdoor BBQ Grill rises quickly, especially as the BBQ lid is opened. Not only does the smoke rise

fast, but it is usually deflected forward away from the front of the hood and beyond the BBQ hood’s capture area by the

shape and position of the BBQ lid itself. Dense, fast rising smoke is a challenge even for high-performance BBQ hoods, but

there are some things you can do to enhance your outdoor BBQ hood’s performance.

a. Install the hood at least 30”, but no more than 44” above

the cooking surface. If the hood is installed more than

44” above the cooking surface, its’ smoke capture ability

declines rapidly. See Drawing A.

b. Since smoke also expands as it rises, the hood’s sides and

front edge should extend 3” – 6” beyond the front and

sides of the cooking surface—see Drawing B. In this

example, the hood is attached to a built-out section of

the wall or to a chase.

It is unlikely that smoke rising past the bottom of the

BBQ hood will be captured by the hood. Smoke escaping

the hood’s capture area will typically remain against the

ceiling until it is blown out by natural air currents or until

it dissipates.

c. Turn the hood on high upon starting the grill and prior to

placing food on the grill. If there is no wind or wind

drafts, an upward flowing air "curtain" will be created by

the hood's suction that moves air up the sides and front

of the cooking surface. This upward moving air curtain

will help capture much of the smoke.

d. Wind and wind drafts will also negatively affect the

capture ability of high-performance outdoor BBQ hoods.

If the BBQ grill is located in a consistently windy area,

e.g., near oceans, large lakes or on hillside properties, a

wind-break may be required for best BBQ hood

performance.

30" - 44"