gmbobnick Posted August 23, 2017 Share Posted August 23, 2017 As a group I suppose most who are attracted to fire as a means to create would include cooking in their list of activities. Indeed cooking utensils (squirrel cookers, steak turners, carving knives etc.) have shown up frequently in projects that have been posted. In the spirit of both forging and cooking, I bring a request to the membership. Please share your ideas about desirable/unique/special or just plain cool features, that might be produced via hammer, forge and anvil for an outdoor cooking/grilling station. My project for next summer will be such a station. I love to grill but I also use dutch ovens and cook the usual way but on a bed of hot coals. Here is a sketch of what I initially had in mind to build. Please share any related ideas you are willing to, because it may not be only about my plan but others here as well. Thanks for your input. Quote Link to comment Share on other sites More sharing options...
Tubalcain2 Posted August 23, 2017 Share Posted August 23, 2017 Here is a fairly basic set i made a while back. I have a better design now, but i have not made one yet so i don't have pics and it is a bit hard to explain. One of the more basic improvements i have noodled out is to make the rotisserie of a thicker square stock and fuller a grove around it at the point where it rests on the hook closest to the point of the skewer. that way, you can lift the handle, turn your roast, and when you set it back it locks in the new position. as it is, it will roll til the heavy part is down when you let go of the handle. i hope that makes sense. Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted August 24, 2017 Share Posted August 24, 2017 May I commend to your attention "The Opera of Bartolomeo Scappi" which includes an entire outdoor travelling cooking set up from the 1570's. I also like the viking era "Lund Spit" and other viking era cooking tools. I have a number or resources for down hearth cooking tools and have mentioned them several times on IFI over the years. Quote Link to comment Share on other sites More sharing options...
Michael Cochran Posted August 26, 2017 Share Posted August 26, 2017 On 8/24/2017 at 1:55 PM, ThomasPowers said: The Opera of Bartolomeo Scappi I found a copy online to appease my curiosity but found I cannot read but a couple scattered words. I guess I need to find an English copy since I never learned Latin. Quote Link to comment Share on other sites More sharing options...
Joel OF Posted September 9, 2017 Share Posted September 9, 2017 Don't know if this fits your bill but a while ago, under the direction of the tank owner, I fabricated together a huge old (propane?) tank and some gas bottles into a very big hog smoker. Quote Link to comment Share on other sites More sharing options...
ThomasPowers Posted September 9, 2017 Share Posted September 9, 2017 Long Pig Smoker? Quote Link to comment Share on other sites More sharing options...
Frosty Posted September 9, 2017 Share Posted September 9, 2017 32 minutes ago, ThomasPowers said: Long Pig Smoker? Is that what they mean when they talk about pulling someone's leg? I suppose rubbing someone the wrong way is just a matter of taste. Frosty The Lucky. Quote Link to comment Share on other sites More sharing options...
Tommie Hockett Posted September 9, 2017 Share Posted September 9, 2017 32 minutes ago, ThomasPowers said: Long Pig Smoker? Donner once told me that long pig was quite tasty when smoked.. Quote Link to comment Share on other sites More sharing options...
Anachronist58 Posted September 9, 2017 Share Posted September 9, 2017 Is the main course considered to be the guest of honor? Robert Taylor Quote Link to comment Share on other sites More sharing options...
gmbobnick Posted September 28, 2017 Author Share Posted September 28, 2017 Is that what they mean when they talk about pulling someone's leg? I suppose rubbing someone the wrong way is just a matter of taste. Frosty The Lucky. Pulled pork? Well perhaps more like making a silk purse of a sow's ear I think. Nice job Joel. I cant afford the meat to fill that thing and still support my blacksmithing habit. I would probably just have enormous blow-out parties and then suffer the financial consequences. I am thinking of something more stationary and smaller for my purposes and to keep the peace. Quote Link to comment Share on other sites More sharing options...
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