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 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...

October 22, 2017

This is the first time I'd cooked pigs cheeks, and I struggle to remember whether I have actually tried them before, but I tell you what, if you thought pulled pork was good then you NEED to try pigs cheeks (they also take less time to cook so you're not up all night t...

October 21, 2017

I still had some more rubs to test that I was sent to test by Macs BBQ as part of the Don Marcos range that they sell, this time it was the turn of Pork Powder!!  The recipe was simple, charcoal in a starter chimney lit, wait for the flames to die down and some decent...

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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