Artisanal barbecue restaurants in major cities including New York and Philadelphia are bucking the traditional gas stoves and using wood-fired grills to prepare their succulent ribs and brisket. The technique yields a unique taste and appearance, which some say is worth the time and expense. "People say it’s impossible to smoke the real way in the city," said Daniel Delaney of BrisketTown in Brooklyn. "It’s not impossible. There are a lot of regulations, but you can do it."
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