With the rise of exhibition and front-of-house cooking, solid fuel appliances are gaining a foothold in commercial kitchens, most notably in establishments like pizzerias and BBQ restaurants. These appliances are fueled by highly combustible material such as charcoal, briquettes, mesquite, or hardwood. Many restaurant operators prefer this method of cooking for the unique charred or smoked flavoring it lends popular food items such as pizzas, beef brisket, sausages, etc., that other types of fuel, like natural gas, do not provide. However, even though this cooking method imparts a desirable flavor, the process poses great fire and health risks making proper ventilation particularly imperative to the restaurant operator.