In most outdoor summer kitchen applications the open sides are enough to carry smoke away. In addition, this home has 2 ceiling fans installed as well. They should disperse the build up of smoke sufficiently.

You may want to contact CG&S Design Build if you have any specific concerns. Here's the Houzz profile:

http://www.houzz.com/photos/professionals/13541/CGS-DesignBuild

Thanks Ronique, for the fans reminder, that would help. I'll contact CG&S too.

Smoke/grease staining is a valid concern, even with open sides. Another less-known concern is that the installation instructions for BBQ grills generally do not permit installation under combustible construction (wood), and some are more susceptible to grease fires than others. We recommend installing grills out in the open or under (non-combustible) exhaust hoods specifically designed for outdoor use.

It's true that smoke stains and grime are downsides to the covered grill, but we believe the benefits of shielding from the sun and rain as well as protection from the corrosive effects these have on high end grilling equipment outweigh these downsides. Exhaust hoods are a great idea, but add more expense. With a grill of this nature, fire risk is extremely low. Something would have to go terribly, terribly wrong with the grilling for flames to pose a risk to the structure ;)

I agree with CG&S, except that I think they might underestimate how often something terribly, terribly wrong happens when grilling on a gas grill.

The photo below is what happened when a gas leak developed at the valve manifold on a very expensive grill (which shall remain nameless). Fortunately, the homeowner had kept the grease tray very clean, so only the gas ignited. If typical, the grease tray would have been full, and the flame nearby would have ignited the half gallon or so in the tray, causing flames to leap eight feet or more.

Yes, terribly wrong, but unfortunately, not that unusual. We have seen the aftermath of several grill fires and explosions.

Yikes!

wow, I've grilled with propane for 30 years or so and never considered that an issue.......now i use a Big Green Egg mostly but will take heed on the grill.....