My wife always grills with the fan in the oven on, and the oven door
slightly open which is required. I was grilling some lamb the other
evening & wondered whether there is any advantage, maybe even a
disadvantage to using the fan while grilling, since the door's a bit
open & the heat is actually being blown OUT rather than around within
a sealed environment. I'm sure she uses the logic that it works
better (cooks more evenly) with the oven so it should with the grill
too. However with the grill you're turning the meat over unlike in
the oven, so there's not even such a need for the evenness of heat
distribution.

Anyone know for sure?