About

Florida Kitchen publishes plain-English guides for grilling, smoking, and everything that comes off the coals.

Not restaurant plating. Not chef-speak. Just the answer to the cook you're doing this weekend: a brisket that isn't dry, ribs that pull clean, chicken that stays juicy, a fire that holds its temp.

Who writes it

Florida Kitchen is written and operated by Carrie Corcoran, a sole proprietor based in Tulsa, Oklahoma — one person, cooking each method before publishing it.

How the guides are written

Every guide follows the same shape, because that's the shape that answers a question:

• The exact cook you're doing, named in the first paragraph.
• What ruins it — stated before the steps, not after.
• The fire temp and the internal temp, in real numbers.
• The fastest path to a good result, not the fussiest.
• The catch nobody mentions — the part that makes people give up on smoking.
• How to know it's done, so you're not guessing.

What we don't do

We don't run gatekeeping snob-talk. We don't tell you to buy a $2,000 offset when a kettle does the job. We don't pad a four-step method into twenty.

The subscriber program

You can subscribe to be notified by text or email when a new cook goes up. It's free, it takes about thirty seconds, and every channel is a separate, optional choice. You can leave at any time by replying STOP to any message.

Contact

Florida Kitchen
Operated by Carrie Corcoran, sole proprietor
6020 E 79th St, Tulsa, OK 74136, United States
Email: support@florida-kitchen.com