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Jerry Conner runs the Fire-N-Smoke Restaurant in Troy, where all the meats are wood-fire-cooked. The automatic smoker grill can hold 500 pounds of meat at a time, including brisket, pork butts, chickens and turkeys. This three-meat platter has St. Louis-style ribs (foreground), a half-chicken (top left), and slices of brisket (top right).