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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March 31, 2017

I decided to take the opportunity to barbecue some vegetarian food.  A pepper, some cream cheese, red leicester, chives and seasoning.  Unfortunately the whole thing then fell on a very neatly-made bacon weave that had been carelessly left lying around, four of them in...

March 8, 2017

Since I did the reverse seared ribeye steak I wondered whether the same principle could be applied to a larger joint of meat.  After some social media engagement the answer was a resounding 'yes'!   However, when it came to try and find some rough and ready measures of...

March 2, 2017

Less than a day after the reverse sear ribeye I did the cover wasn't even back on the Weber so I decided to cook the evening's meal on it, well some of it.  Mrs Wood wanted grilled halloumi with some cous-cous, I agreed on the halloumi and raised her a pitta with grill...

March 2, 2017

I have had a reverse sear on my 'to do' list of cooks for a while, and thankfully I got the chance to do it last week.  I took inspiration from some reverse sears done by Jess Pryles, Marcus Bawdon (from CountryWoodSmoke) and Dan from UnitedQ.  I used Oakridge's Black...

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