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Hypercon
How to Make A Simple Two-Prong Fork
First step is to take off an entire day...
The size fork required will dictate the initial stock chosen, however in all cases it is recommended to use a square stock regardless of size. A large brisket fork may be made from 3/8 to 1/2 square rod. This is generally more difficult to work but also more forgiving. Smaller forks can be made from 1/4 or less but these require a slightly more deft touch and some special steps that are not covered in this basic blueprint.
Initially, the fork tines must be formed. This is achieved by making a clean hot punch in the exact center of the rod. It is helpful to somewhat flatten the rod from the area to be punched to the end, taking extreme care that the flattening is even. Next split the rod to the hole on the hardy using a very acute angle two sided blade. An alternative is to start the cut at the the open end with the hardy and then hot chisel from the cut to the hole.
After an even split has been made, spread the tines so that they are perpendicular to the shaft. This makes drawing and pointing the tines an easier task. Carefully draw out the tines on the anvil taking care to keep the tine generally square on all sides.
Using the horn of the anvil shape the tines to the spread width desired. It is strongly recommended that the tines be bent up at a 30 degree angle. Straight tines are useless, especially on a big fork. Twist the handle as desired and add a heel of your choice. A modified rat's tail with a hook is nice because it will hang somewhere from most bbq pits.