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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August 7, 2018

A mid-week barbecue, which meant grilling as a low n slow isn't really an option due to time constraints.  I have had some Pizza Seasoning from Quiet Waters Farm that I've still yet to actually use on a pizza, but it is getting some good use on other dishes, including...

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...

November 12, 2017

This was a really simple combination of ingredients, and in this case all vegetarian.

First, I made a baba ganoush after cooking the aubergines dirty style direct on the coals.  Then I made a cous cous salad using giant cous cous and vegetables that had also been roaste...

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...

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