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 26, 2018

It's almost Easter and after all the recent snow from the 'Beast from the East' had cleared it was time to fire up the barbeque again, and no other way than a bone out leg of lamb.  I love tea, particularly Earl Grey, and have wanted to use it more culinary purposes fo...

March 4, 2018

I love ribs, and what got me hooked on them was the smoky taste, the sticky glaze and the 'bite' of the meat on the bone.  This doesn't, however, mean that you always have to have them in the traditional American barbeque style.  I went to Sri Lanka a few years ago to...

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