Jason Wood, a name that lends itself to barbecue and food smoking.  See what I'm cooking, eating and drinking.

I'm a firm believer that mistakes are for making as long as you learn from them.  Science and innovation has not got us to where we are today by people getting it right all the time.


What you will see on this site are my failures in proportion to my successes as what you learn from your mistakes is more important than what you learn from your successes.

I have just finished an MBA with the University of Northampton, where I conducted research on sustainability in barbecue.  As a result I have a Barbecology section on the site for the more academic side of the barbecue world that I discovered during my studies.

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February 10, 2017

I had my Weber about 6 months and done loads of grilling and roasting joints of meat as well as a bit of hot smoking.  I then spent two weeks near Kansas with work where I converted not just myself but a fair few of my colleagues to American style low and slow.  Obviou...

February 10, 2017

After sharing my initial 'deferred success' on the hot smoking front I persevered when my father-in-law (or his slightly better fisherman neighbour) caught some more trout for me.  In addition I added some sardines into the mix which I butterflied, removing the spine a...

February 10, 2017

True to my beliefs that mistakes are there to be learnt from and innovation, progression and development only happen through experimentation and trial and error, I'm sharing the first thing I ever hot smoked.  It was trout, a delicious piece of fish caught by my father...

February 9, 2017

The first piece of work I had to complete as part of my Top-Up MBA was an essay on 'Critical Issues in Business'.  Well, the fast-paced growth of 'real' barbecue food in the UK was definitely deemed by me as a critical issue!  And so it was, a bit of a gamble doing a l...

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