HOP SMOKE FIRE

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 15, 2018

I have previously tried doing a single chicken on the rotisserie, and now it was time to see if I could do more.  We had a few more people round for lunch which warranted the second chicken.  First, there was an overnight marinade in Greek yoghurt, lemon juice, lemon z...

February 18, 2018

This chicken story started with a large bird, I didn't get an accurate measurement but she was a large lass.  I then took this bird and covered her in a whole pot of yoghurt, yes one of the big ones, the 500g version, along with a decent, heaped tablespoon of salt and...

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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