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...

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...

November 21, 2017

My last post featured some skirt steak that very was very simply rubbed with a staple, but one of my favourite rubs.  Tonight was for something a bit different, and I was in the mood for something Chinese.  The skirt steak had been marinading in the same mixture of red...

November 18, 2017

This is the first time I've made my own chimichurri, that classic South American salsa-style sauce that is served with grilled steak.  So I went to one my local butchers, The Weyhill Farm Shop in Andover, and got some skirt steak.  I happened to be in there getting som...

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