Ya know, back when we first opened in a different location, I had to get a “Conditional Use Permit”
During one of the 3 meetings with town boards, county boards, planning commissionS. I had a guy show up with 3 pages of conditions that he wanted met so we could operate as a business in that town. The more ridiculous of his wants required us to install air-scrubbers on our BBQ-Pit, or disperse a “Scent Masking Agent” so people could not smell our BBQ cooking. I asked what other restaurants are held to these conditions, and when he kept harping about it, I said “Look, Our BBQ smells much better than the place located directly next to us!” He got a confused look on his face, half the town board started snickering and trying to cover their laughter with by fake coughing . Until I finally said “IT’S A FUNERAL HOME WITH A CREMATORIUM”
Me being primarily in the BBQ business, I see many cities enacting tight restrictions for solid-fueled appliances, many places were able to meet a compromise by extending their exhaust stacks several feet above the surrounding buildings.