Designing an outdoor kitchen that will abut up to the wall of the guest/pool house, which will be galvanized steel. It will be open on the other 3 sides, will have an overhang to protect against the elements. Putting in a Firemagic E660 grill and Power Burner. Architect is suggesting a vent hood, but one outdoor kitchen place I talked to told me they are very ineffective if there is any kind of cross breeze at all. He suggested trying without, but designing so it could be retrofitted if needed. He also suggested a fan to help circulate air.
Anyone have any experience in this area?