I'm still trying to decide how I want to vent it. One option is the "cart to the front of the garage" method. This worries me a bit with the ambient temperature fluctuations & how it will effect consistency.
Next thought is to re-use the 8" double wall vertical vent that I used for my toper. Problem with that is my roaster's location has changed, and will have to run some seriously ugly exposed venting to get it to work.
Third option is to horizontally vent it through the wall (CBS construction). However that means another hole in my house for coffee roasting, trying to find a suitable vent opening that will handle the heat, and then the likely issue of brown stains on the stucco.
Of course, there is the pretty matching sonofresco hood system that is WAY overpriced, but would look really cool. Plus, I think the forced ventilation (installed fan) will give the exhaust enough "oomph" to allow horizontal venting without staining. But man is it expensive for what it is.
Decisions, Decisions, Decisions.