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BP0154 BBQ Fork


Glenn
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IForgeIron Blueprints
Copyright 2002 - 2007 IFORGEIRON, All rights reserved.

BP0154 BBQ Fork
by Honest Bob aka Bob Cruikshank




Start with a piece of 3/8" square stock. Slit the end with the hot cutter to make the tines.





Slit the end for about 2 -1/2 inches.





Clean up as needed. This one took 3 heats.


Notice the lack of a cutting plate to protect the anvil? Bob said a cutting plate was needed to do this type work so you don't permanently mark the face of the anvil.




Spread the tines to form a "T".




Draw them out to equal lengths. I put the center of the "T" on the edge of the anvil and then place the hammer touching the end of the tine. Then I turn the fork and see if the other tine will touch the hammer. When both tines touch, they are equal in length.





Form the tines into a fork on the horn. Square seems to hold the meat a little better than round. Square also follows the pattern of the square handle stock visually.





This is the grooving tool I use.




A better view of the working end.




Place the grooving tool against the edge of the stock.




The tool keeps the groove in line with the stock and the groove straight.




Just move it along the stock while hitting it with the hammer. That blur is the hammer. I do this so fast, it is hard for the camera to keep up.




Next find your twisting tool.




Select the size that fits your work.




The longer handle is easier to use.




The heavy stock of the twister makes it easier to control.




The business end.




Put a decorative Pineapple twist in the middle.




And put a leaf and a loop to hang it by on the end.





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