Two 22" kettles and one Smokey Joe in a covered outdoor kitchen

[thegeneral2]

After decades of grilling outside in the Florida elements I finally have an opportunity to build a covered outdoor kitchen over my babies. I sometimes have all three charcoal grills cooking at once. Any ideas on how to avoid heat and smoke buildup under the roof?

[HawkerXP]

Congrats on your fine choice of cookin machines!

I cook under the sun n stars...... sorry

[thegeneral2]

I feel your pain!

[bbqLuv]

An exhaust fan to blow your troubles away.

[thegeneral2]

A strategically placed exhaust fan!

[rickgregory]

Not done this but my inclination would be to build the roof with a slight peak from each site up to the center and put a chimney there so the smoke and heat would rise, hit the roof, be guided to the peak where the chimney is and escape. Some would depend on the actual design (are there any walls or is this effectively an open area with a roof? how big above the ground is the roof? etc)

[thegeneral2]

I'm contemplating a fan to either pull or push the smoke and heat out a central chimney but no firm decision yet. Except for some cabinets supporting countertops and MAYBE a 2/3s wall as an outside wall it will be open.

[ssandy_561]

I’ve always liked the look of a double tiered roof.

[thegeneral2]

I'm seriously considering this design. Any idea on the length and width of the structure?

[ssandy_561]

thegeneral2 I just grabbed a screen cap off of a google search. I’m sure it can be built any dimensions needed.

[ssandy_561]

I just searched double tiered roof gazebo

[Attjack]

Make it tall. I have no issues.

[thegeneral2]

Something like this is also a possibility. It's not uncommon for us to get high winds and a couple of inches of rain in a couple hours in the Summer when the East and West Florida sea breezes collide shortly after the charcoal is lit and the food hits the grill grates. The slant of the roof definitely has to be away from the house and not so high that the rain is blown onto the grills extinguishing the charcoal.

[thegeneral2]

Believe it or not this is a continuation of my August 2021 post. I neglected to mention that the event that presented me the opportunity to build the new "Cook Shack" was a house fire unrelated to grilling in anyway on 1-5-2021. We are not yet in the new house due to bureaucratic red tape. We hope to be in March 2026. Yes those dates are correct. Since the property was uninhabitable all this time we've been paying rent, offsite, when insurance for that purpose ran out. Vandals made off both 22 1/2" Webers. I'm in the market for replacements. I'm considering a Weber Searwood and a 2023 10002B Pellet Grill Ash Cleanout System Z Grill. I just read this months writeup on the 2026 Weber equipment and am on the fence again.

[LegoMySearwood]

So I have the Searwood 600 (NOT the XL) and I love it. It’s so easy to clean and lots of space to cook on. I also bought a used Weber Performer and a used 18” Weber Smokey Mountain. I love them all and switch between them constantly. Sorry about your house. I pray you get in soon.

[Oak Smoke]

Dang that’s terrible! I don’t have an opinion on a cooker. I’m a kamado guy. But I pray that your situation improves drastically. It’s so typical that the news cycle moves on and people are still hurting.

[Jfrosty27]

Holy cow! Five years to get it all sorted?!?!?!?! That’s unreal. Well at least you’re in the home stretch. Good luck to you.

[drobinson]

Am interested in what you come up with as I am contemplating an outdoor kitchen. I live close to Debary (in Mt. Dora) so might even drive by to see it when completed.

[thegeneral2]

I'll let everyone know what the "Cook Shack" consists of when it's done!

[Alan Brice]

Pics or it neva hapen.