I've asked for advice on vent hoods at every barbeque store in town and gotten either no or wildly varying information. So I'm hoping you can help with some advice. I'm not sure I even know all the questions to ask. I've looked at restaurant suppliers but want to stay away from industrial stainless steel due to the salt air problem. Thanks for any help you can provide.
Some people have all the problems.
Salt air, sluggish rivers and smoky barbecue pits. There are folks in Minnesota that would trade problems with you. Salt air and damp ashes will combine to eat up a grill right before your eyes. Moving it under cover ought to help and the screen ought to cut down on the mosquitos. The vent is no big deal.