Grilled meat on a stick stands are popular. Most of the larger ones have a fan or fan and smokestack combo to vent the smoke.
Too much fan for so little smoke?
Not enough fan when a big batch goes on the grill?
Can’t recall seeing a single fan or smokestack on similar businesses in the Phils.
No fan? No problem when also no wind.
One of the few times in the Phils where the customer comes first.
Shade plus concentrated carcinogens.