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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 view shows the three types of salads they can offer: a mixed greens salad (left), a salad with fire-wood-cooked chicken strips (center), and a baby spinach salad (right). The large plate at center holds the three-meat platter, that includes a half-chicken (top), beef brisket slices (bottom), and St. Louis-style ribs (left).