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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July 16, 2018

I've been doing beef burgers on the barbecue for a while and to be honest I've got a little bit bored of them.  Especially as beef burgers are best done as simply as possible, don't mess around with them too much.  So I decided instead to mess around with some lamb min...

April 14, 2018

Now I have the Hellfire Halo all seasoned up it is only right that I start doing a variety of cooks on it.  Tonight, a simple halloumi burger for myself and halloumi wrap for my wife. 

I started by chopping up some peppers into quarters, so they would make a d...

April 3, 2018

I was given the Hellfire Halo cast iron grill set for Christmas and its shameful that it's taken me till Easter to use it.  Well now I have, and it doesn't disappoint.  The main reason I wanted one was to have a larger cast iron surface area to cook burgers and other s...

November 4, 2017

The method of cooking the chicken is by using a 'vortex', which sounds epic (and makes the food taste epic!) but is actually just a stainless steel food bowl with the bottom cut off!  Yes, it is possible to buy these, but why when you can make them at a fraction of the...

October 15, 2017

My eldest son, Raff, asked me the other day for a McDonald's (who hasn't actually had one yet, not out of principal, but he just hasn't).  So I offered to make him a special, better, homemade version of ol'Ronald's classic.  A few simple ingredients: 20% fat mince (usu...

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