Abstract: A combination fork has a handle at one end of an elongated shaft, and tines are provided at the other end of the shaft for cooking food morsels over an open source of heat. The handle of the cooking fork includes at the butt end thereof an open bore. A smaller fork is adapted to be force-fit into the bore. The smaller fork may be extracted from the bore to remove the cooked food morsels from the tines of the larger fork.In a preferred embodiment, the bore in the larger fork is generally cylindrical and extends substantially the length of the handle. The smaller fork is inserted into the bore with the tines first, and the handle of the smaller fork has a small conical taper enlarging toward the butt end, whereby the force-fit inside of the bore of the larger fork is accomplished by pushing the small fork into the bore to a point where the diameter of the tapered handle equals or slightly exceeds the diameter of the mouth of the bore.

Abstract: An apparatus is provided for suspending one or more long-shafted forks in a vertical position for storage and in a horizontal operative position whereby the forks may be used to hold food over an open heat source. The apparatus comprises a base having dimensions sufficient to provide vertical stability, a stand post mounted vertically to the base, an upper bracket adapted to hold the forks vertically at the handles, and a lower bracket having a cradle and hook retaining means for retaining the forks horizontally in the second operative position. The lower bracket is also vertically movable along the stand post, and the hook and cradle retaining means are pivotable about a cross bracket portion of the lower bracket whereby the forks may be adjusted horizontally over the heat source.