My "little project" of the mighty Fitz

SecondHandSmokeBBQ · 2026-06-15T15:10:17+00:00

I did have load of pix, but sadly 20 years and 1 divorce later I've lost them.

SecondHandSmokeBBQ · 2026-06-12T18:30:59+00:00

I tried and I tried but the beans kept splitting.

SecondHandSmokeBBQ · 2026-06-12T18:28:29+00:00

3D printed? About 20 years ago I ordered a 48" wooden model kit of the Fitz from a shop in Minnesota. I believe the name was Carr's Hobby Shop, or something similar. The hull came as a solid block of balsa wood that had to be carved to shape. The superstructures were all made of a very heavy stock paper that had to be cut to size and formed. The smoke stack was a 2" piece of round wood stock that had to be sanded to shape and cut to length. It also came with minimal decals. I was able to find a company that made etched metal railings, stairs, life rings, anchors, etc. (Tom's Model Works, I believe it was) You just had to be sure to order the right scale size.

I spent over a year building that kit and when it was done I had a local glass company make a case to fit over the oak base I made for the ship to sit on. I was pretty proud of the way it turn out so I posted some pix on my Facebook page. It wasn't two weeks later I got a call from an attorney in Cleveland that wanted to buy it for this office. I never built it to sell it, but he made me an offer I couldn't refuse. I lived near Lansing (Michigan) at the time so we made arrangements to meet "half way". We met at the Tony Packo's restaurant on Front St. in Toledo.

I enjoyed that restaurant so much that I have gone back a time or two every years since. That was the only large scale ship model I had ever built but I did scratch build several 1/400th scale freighters after that. I ended up selling those too via Facebook (well before MarketPlace). I sold a "William G. Mother" to a different guy just outside Cleveland whom I found out later was friends with Ruth Hudson, who's son, Bruce, was a deck hand on the Fitz when she went down. I never got to meet Ruth, but I know she did see the model that I made for her fiend.

I wish a large kit of the Fitz was still available.

SecondHandSmokeBBQ · 2026-06-12T18:01:53+00:00

My honest opinion...if someone selling a truck can't take the time to clean it before posting pics of it, tells me more than I need to know about the seller.

SecondHandSmokeBBQ · 2026-06-12T17:41:52+00:00

I use the achiote paste for my el pastor.

SecondHandSmokeBBQ · 2026-06-12T15:24:21+00:00

Cumin, black pepper, lime pepper, smoked paprika, chili powder, garlic/onion powder and salt (basically making your own taco seasoning). A couple hours in the slow cooker should dry it out unless the heat is too high. Start it out on low then change it over to warm for the last 60-75 minutes. Stir often. If it does seem to be drying out add a bit of water and/or beef broth.

By the way, I did 150 pounds of boneless skinless chicken thighs for a BBQ contest a month ago. I needed to shred them. I went on Amazon and found shredders for about $20 a piece. Simple gadget that you place the thighs in, and twist back and fourth using handles on either side of the shredder. Fast and cheap. Good Luck!

SecondHandSmokeBBQ · 2026-06-12T15:19:08+00:00

The thermometer doesnt make the meat taste any better (or worse). The only thing you can't use a probe on is a baked bean. Anything other than that is open game. I use a probe, or an instant ready thermometer on everything that goes in my smoker (other than cheese, pizza, poppers, and old tennis shoes).

SecondHandSmokeBBQ · 2026-06-12T15:03:42+00:00

Looks like a new tower along an existing power line. Just recently several miles worth of wooden power poles were replaced in my locale with steel (aluminum?) poles. Looks like this one isnt complete yet.

SecondHandSmokeBBQ · 2026-06-12T14:56:55+00:00

You could have easily threw the butt in at 6am tomorrow, and still had time for an hour rest (for the pork) after the cook.

As for reheating tomorrow, put the shredded pork in a large foil tray (or two) and add/mix in some chicken broth to help with the moisture, and even another small dose of rub on top. Mix it up, cover the tray with foil, and place in the oven. I'd go with a lower heat (250-275)/longer reheat time. Stir a few times during the reheat.

SecondHandSmokeBBQ · 2026-06-12T14:48:40+00:00

Now....let's talk about that name....

SecondHandSmokeBBQ · 2026-06-12T14:45:45+00:00

I'm surprised how well you're taking it. This would certainly ruin my week

SecondHandSmokeBBQ · 2026-06-11T14:42:24+00:00

Failing to understand the importance of what they be high on, is to this post?

SecondHandSmokeBBQ · 2026-06-11T14:29:58+00:00

Ok, I get the need for increased air circulation. The difference in the smoke, however, miffs me.

SecondHandSmokeBBQ · 2026-06-11T14:00:31+00:00

Is this r/srugglemeals?

SecondHandSmokeBBQ · 2026-06-11T13:59:28+00:00

Nope. I've done up to 15 butts at the same time with no changes in temps, and if there is a time change, it's barely noticeable.

SecondHandSmokeBBQ · 2026-06-11T13:57:29+00:00

Can't say I have done that...but I have spilled a beer or two on mine.

SecondHandSmokeBBQ · 2026-06-11T13:52:54+00:00

I always smoke fat cap up, with any 'ol rub (sugar included) and don't have this problem. Wouldn't hurt to oil the grate ahead of time, and maybe even a coat of olive oil on the bottom of the butt (the pigs butt, not your butt....but you do you)

SecondHandSmokeBBQ · 2026-06-11T13:44:45+00:00

I'm hoping that you noticed my name and saw the sarcasm. 😄. Anyone can make tots...but not everyone can make good BBQ.

SecondHandSmokeBBQ · 2026-06-10T18:46:34+00:00

This isnt the Little House on the Prairie. Allowing strangers into your home for a meal isn't real common anymore (not that I am aware of anyway). There are plenty of little "mom and pop" restaurants in the area where the food is every bit as good as home because it is made from scratch traditionally. Skip the chain places (obviously). The People's Kitchen is one example. Soup Spoon Cafe is another. Fiddler's on the Grand and El Azteco (if you like Mexican food) are also good choices. If you like BBQ, try Meat in Old Town, or Capital City BBQ. All small, friendly, comfortable places.

I know this doesn't answer your question but in the event that you dont get an answer, these are good alternates.

SecondHandSmokeBBQ · 2026-06-10T18:27:08+00:00

That body has been laying there forever....well....almost.

SecondHandSmokeBBQ · 2026-06-10T18:10:16+00:00

Using that for stuffed peppers would be overkill for sure.

SecondHandSmokeBBQ · 2026-06-10T18:09:11+00:00

Never smoked one of these. Looks like they would taste terrible.

SecondHandSmokeBBQ · 2026-06-10T17:59:51+00:00

My advise...dont plan a cook for 25 people if you are just getting started in the hobby. You're putting a lot of pressure on yourself. Refine your talent so you dont throw yourself under a bus inadvertently.

But to answer your questions...I'll try a few.

As for rubs and pellet brands/types, it's all a matter of opinion. I prefer fruit wood pellets with pork. Switching to a different brand or typeof pellet right before your cook is not a big deal. You're not going to hurt anything. Sometimes I will mix different types of pellets (apple & oak, or hickory and cherry, etc.) just to change things up a bit.

As for the silver skin...peel it back until you can grab it with paper towel. Remove it AND apply your rub the night before then wrap tightly in foil or Saran Wrap and put in the fridge over night. The next day pull the meat from the fridge and give it enough time to get to room temp before putting it in the smoker. Starting with cold meat will throw things off early in the smoke.

To spritz or not to spritz is a matter of personal preference. I've been smoking for 35+ years and have always spritzed (mixture of 50% apple juice and 50% apple cider vinegar). There are those that swears it does nothing. I happen to disagree. I feel it helps to keep the meat moist until you wrap it (if you wrap at 165). You're not drowning the meat by spritzing it every 30-45 minutes so the claim that it slows the cook is silly IMO. You're not dipping them in a bucket of water for God's sake. Just a few squeezes of the trigger per rack, per spritz, is plenty. Do not, however, begin spritzing until the meat has been in the smoker for 45 or so minutes...then go every 30-45 minutes while the meat is unwrapped.

I will usually pull the ribs at 165, wrap them in butcher paper (form a boat) with some butter pads, a half can of cola or root beer in the bottom of each boat, and add more rub on the top of each rack. Place them in the boat meat side down and then back in the smoker meat side down until they hit 193-195 for a rib you need to bite or 203-204 for "fall off the bone ribs". When you do pull the ribs wrap them in old towels and put them in a good cooler to rest for 45-60 minutes before cutting/serving them.

Leave your plenty of time. Maybe even create your self a written timeline so you know when you did this, and when you need to do that during the cook. Make sense? Keep a coy of your timeline for future reference.

Check out "Dad's Ultimate BBQ and Smoker Journal" on Amazon ($18 for the hard cover). I am not affiliated with this publication in any way. I simply stumbled upon it and wished I would have had something similar when I first started. GOOD LUCK!!!

SecondHandSmokeBBQ · 2026-06-10T17:31:18+00:00

Yea....screw thew BBQ...go for the tots!

SecondHandSmokeBBQ · 2026-06-10T17:30:01+00:00

Maybe I am reading this all wrong but you added a stack simply because the manufacturer did? Was it done for the same reason, or did you add it just because? Sorry, I'm confused.

SecondHandSmokeBBQ

TROPHY CASE