Outdoor Kitchen Vent Hoods and Ventilation (San Diego 2026): Under-Cover BBQ, Clearances, Permits, and Smoke Control
Updated February 2026 – San Diego County
Start with: Outdoor Kitchen Design · Outdoor Kitchen Permits · Outdoor Kitchen Packages
Elite outdoor kitchens fail when ventilation is decided after the cover is built. The results are predictable: smoke trapped under the roof, stained ceilings and walls, angry neighbors, and expensive retrofits.
This guide shows how to plan outdoor kitchen ventilation in San Diego when you are cooking under a pergola, louvered system, patio cover, or pavilion.
It is written for value buyers who want the job done right the first time, with permit-ready scope, clean wiring, and service access.
Educational only (not legal advice). Clearance and venting requirements are model-specific. Always follow manufacturer installation instructions, listing requirements, and your local authority having jurisdiction.
Vent hoods and ventilation are best handled as part of the outdoor room system (cover + kitchen + lighting + screens + heating + utility backbone).
TL;DR – Outdoor Kitchen Ventilation Under a Cover
- If you are cooking under a solid roof or frequently closed louvered roof: plan a listed hood or an equivalent capture strategy with a clear exhaust plan.
- If the roof is open (pergola slats) and the grill is fully outside the roof edge: you may not need a hood, but staining and wind behavior still matter.
- Choose the grill first: the appliance (heat output and cooking style) drives hood requirements, clearances, and duct strategy.
- Plan the “smoke path”: where does smoke go on a calm night, and where does it go when wind hits?
- Plan washability: specify surfaces under the cook zone that can be cleaned without permanent staining.
- Lock model numbers early: hood model, grill model, and roof type must be on the plan before permits and bids.
Do I Need a Vent Hood for an Outdoor Kitchen Under a Patio Cover?
The most useful planning lens is this: Will smoke and heat be trapped above the grill?
If the answer is yes, you should plan a capture and exhaust strategy, not just “hope the breeze handles it.”
| Scenario | Risk level | Best practice | Common failure |
|---|---|---|---|
| Solid roof cover (patio cover or pavilion) with grill under it | High | Plan a listed hood and a defined exhaust path; lock clearances before framing | Smoke trapped, stained ceiling, greasy walls, angry neighbors |
| Louvered roof that will be closed during use | High | Treat like a solid roof for ventilation planning | “We can just open it” but wind or rain makes you close it |
| Open pergola (slats) with grill under it | Medium | Plan clearances, smoke path, and washable finishes; hood optional based on use | Soot streaking and smell accumulation under beams |
| Grill outside the roof edge (open air) | Low | Focus on wind direction, neighbor proximity, and clean drainage/washdown | Smoke blowing into house or neighbor zone due to wind pocket |
Roof Types and Airflow: Pergola vs Louvered vs Solid Roof
Your roof type is the biggest determinant of smoke behavior. If you want a true outdoor room that is comfortable in wind, you are also changing airflow.
- Open pergola: best natural ventilation, but smoke can still stain beams and ceiling surfaces if the grill sits under the structure.
- Louvered roof: behaves like an open roof when open and like a solid roof when closed. If you will ever cook with it closed, plan ventilation accordingly.
- Solid roof / pavilion: strongest weather protection and “room feel,” but requires deliberate smoke management when cooking below it.
- Screens and enclosures: improve comfort and heating performance, but reduce crossflow. That increases the importance of an intentional smoke path.
Related: Shade Structure Guide · Outdoor Room Enclosures · Outdoor Room Heating
Hood Options: What “Works” for Under-Cover Cooking
The right hood is not just “power.” It is capture (hood size and shape) plus exhaust (duct path and termination) plus clearances.
For premium outdoor rooms, we prefer solutions that are listed for the application and serviceable.
| Approach | Best for | Watch-outs | Elite execution detail |
|---|---|---|---|
| Ducted outdoor-rated hood | Solid roofs and frequent under-cover cooking | Duct routing and termination planning, electrical scope, service access | Clean duct path with minimal elbows, accessible filters, sealed penetrations |
| Vent hood liner in custom canopy | Architectural outdoor rooms with built-in look | Must follow listing and clearance rules; water management at canopy | Washable surfaces, drip edge strategy, and service access panels |
| “Open-air only” (no hood) | Grill outside roof edge or under very open structure | Staining, smoke pocketing, neighbor drift, comfort reduced when wind shifts | Position grill with wind and sightlines in mind; choose washable finishes near cook zone |
Sizing Basics: Capture Matters More Than “Bigger Fan”
A hood that is under-sized or poorly positioned will fail even with a strong fan. Elite outdoor kitchens use a simple rule:
maximize capture area and minimize turbulence.
- Appliance list first: grill size, burner count, and “smoke-heavy” cooking style drive sizing and clearances.
- Hood width and depth: capture improves when the hood covers the cook surface with margin.
- Mounting height: too high reduces capture; too low can violate clearances. Follow the hood listing.
- Duct path: long runs and multiple elbows reduce performance. Keep it direct and serviceable.
- Termination location: exhaust should not blast soot onto the ceiling, walls, or neighbor zones.
Clearances and Combustibles: The Approval-Killer Section
Under-cover kitchens fail approvals when clearances are vague. Elite projects solve this by selecting the grill and hood early,
then designing the canopy, beams, screens, and ceiling finishes around manufacturer clearances.
| Item | What must be clear | Common failure |
|---|---|---|
| Grill location | Distance to posts, walls, ceilings, and screens | Grill centered for aesthetics, not for safe clearances |
| Hood model and mounting height | Model number and listed mounting height range | “Hood allowance” without model or height plan |
| Ceiling and canopy finishes | Noncombustible or protected surfaces where required | Wood ceiling over cook zone with no plan for protection |
| Heaters, fans, and lighting | Locations relative to hood exhaust and combustibles | Conflicts discovered after rough-in |
Grease, Soot, and Staining: Protect the Ceiling and Walls
Even “clean” grilling produces grease. Under a roof, grease becomes a finish problem unless you plan washable surfaces and capture strategy.
- Washable surfaces near the cook zone: choose finishes that can be cleaned without permanent staining.
- Keep smoke off white stucco: position the cook zone and exhaust termination so soot does not paint the architecture.
- Plan for drip edges and water management: avoid water and grease mixing and running over finished surfaces.
- Service access: filters and grease management must be accessible so the system stays effective.
Coastal durability also matters here: Coastal-Grade Outdoor Living
Permits, HOA, and Approvals (San Diego Planning)
Under-cover kitchens often trigger approvals because you are combining structure, gas, electrical, and sometimes mechanical exhaust. HOA approval is also common for visible changes.
The safest approach is to prepare a permit-ready scope and lock appliance and hood model numbers early.
- Gas and electrical: routing, circuits, and inspections depend on jurisdiction and scope.
- Structures: patio covers, pavilions, and many louvered systems have permit paths that must coordinate with hood plans.
- HOA/DRC: submittals typically require plans, elevations, finish schedule, and lighting notes.
- Overlays: historic/Over-45 and coastal review can add timeline steps for exterior changes.
Start with: Outdoor Kitchen Permits · HOA Approval Fast-Pass · Historic Review (Over-45)
Trench-Once Utility Backbone: Ventilation, Heating, Screens, A/V
The most expensive outdoor kitchen mistake is cutting finished hardscape because power, conduit, or data was not planned.
Elite outdoor rooms plan the backbone once.
- Dedicated circuits: hood, lights, fridge, ignition, heaters, and screens are planned as one system.
- Conduit and sleeves: installed before hardscape is finished so you can upgrade without demolition.
- Service access: junctions and controls are accessible without removing stone.
- Data readiness: if you want outdoor A/V, plan Cat6 and an access point near the outdoor room.
Timeline: When to Decide the Hood (So You Avoid Rework)
| Phase | Do this | Avoid this |
|---|---|---|
| Before cover design is final | Select grill and hood model numbers and confirm clearances | Building a ceiling then discovering the hood conflicts |
| Before hardscape is finished | Route power/gas and conduit and confirm service access | Cutting finished stone to add circuits or duct strategy |
| Commissioning | Test smoke capture and adjust where possible | Calling it done without verification |
Maintenance: Keep Performance High
- Filters: clean on a schedule based on use; a clogged filter reduces capture.
- Stainless care: wipe grease early; use non-abrasive cleaners; coastal zones benefit from periodic rinse and wipe-down.
- Connections: keep service access for junctions and controls; do not bury them behind stone.
- Ceilings and walls: clean early to prevent permanent staining.
Quote Checklist: What to Demand in Writing
This section filters out low-quality bids. If it is not written, it is not included.
| Must be in the bid | Why it matters |
|---|---|
| Grill model and hood model numbers | Clearances and venting requirements are model-specific |
| Mounting height and placement plan | Determines capture and clearance compliance |
| Duct path and termination concept | Avoids soot blasting onto ceilings and prevents performance loss |
| Power/circuits and routing (included LF and overage rules) | Prevents trenching surprises and exposed conduit |
| Ceiling and canopy finish notes | Prevents staining and combustible conflicts |
| Permits/HOA responsibility | Avoids delays and disputes over who owns approvals |
| QA photo proof before cover-up | Verifies routing and rough work before it is buried |
FAQs
Can I grill under a patio cover in San Diego?
Sometimes, yes, but it must be planned correctly. The roof type, grill model, hood listing, clearances, and permit path all matter. The safest approach is to select the appliance and hood early and design around manufacturer requirements.
Are motorized screens a problem for ventilation?
Screens improve comfort but reduce crossflow. If you plan to cook with screens down or with a roof closed, treat ventilation as a system and plan capture and smoke path intentionally.
Is a bigger fan always better?
No. Capture and placement matter first. A poorly sized hood or bad mounting height will fail even with a strong fan. Use the hood listing and manufacturer guidance, and keep duct paths direct and serviceable.
Do I need permits for a vent hood outdoors?
It depends on scope and jurisdiction. Electrical circuits, gas work, and some exhaust systems can trigger permits and inspections. HOA review is also common for visible changes. Plan approvals early so the build stays on schedule.
Service Area (San Diego County)
We design-build premium outdoor kitchens and outdoor rooms across San Diego County including Rancho Santa Fe (92067/92091), La Jolla (92037), Del Mar (92014),
Solana Beach (92075), Coronado (92118), Cardiff-by-the-Sea (92007), Encinitas (92024), Carmel Valley (92130), and Santaluz/Del Sur (92127).