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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April 16, 2017

As my Aunt-in-law (if that is such a term) invited us over for Easter Sunday I had to get my Easter cook in on Saturday.  I started with a leg of lamb which I attempted to butterfly (and think I did ok with!).  Once butterflied I cut the joint in half, kind of, but it...

April 9, 2017

I'd seen various scotch eggs being done well in various places including Country Wood Smoke (original and with the black pudding), The Beard and the BBQ, and of course the famous Manchester Egg, that substitutes all sauasage meat for black pudding and includes a pickle...

April 2, 2017

This weekend I was taken on an intense, smoke-fuelled journey of barbecue learning by Ed and Emma from the Bunch of Swines competition barbecue team. I've been force fed detail on how to properly low'n'slow cook of all the competition meats (brisket, pork but...

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