or Connect
New Posts  All Forums:Forum Nav:

Stok Tower

post #1 of 51
Thread Starter 

Bean thinking about getting a new grill and getting rid of my $40 charcoal deal that I bought sever years ago, it has been bumped by the the truck, fell over, busted handle, tweaked out etc....


But it still does the job.


However, I just want something a little nicer.


So, I have been shopping around and this new little bright orange tower caught my eye.


The Stok Tower




Made and sold exclusively at Home Depot (hence the orange).

Minus all the flashy colors it is very similar in design to the Weber Kettle.

But what I like is the versatility with the insert system.

Also, the build quality seams to be really nice.


Has anyone seen or used one of these in action?

If so, what do you think?


If you have not seen it, go by the HD and check it out.

From appearance, if you are looking at a kettle, this looks to be worth checking out.




post #2 of 51

I went to H. Depot & didn't see one. All I can say is you just can't beat a Weber!

post #3 of 51

Never heard of them..... personally I would grab a 22.5" Weber off of craigslist. You can usually get them for under $75, they last forever, and parts are redily available if you ever need one.

post #4 of 51

X 3 for Weber.


That's strange---Looks like a grill mounted on top of a "chimney" charcoal starter.


Could be good, but we know the Weber is.


My 2 Piasters



post #5 of 51
Thread Starter 

Originally I thought about getting a kettle grill with a smoke box and that was going to be it.

Then I thought, realistically being a single guy with no kids and although I have been known to throw a few small shindigs, they are just that, small shindigs (usually when MotoGP is on).


So, then I said, maybe just get a Webber Kettle like you guys are saying.

Then I saw this bright shiny orange thing and when I approached it, I was prestty sceptical thinking that all your cash was going for flash.


But I still looked closer


What I saw seams to be really nice build quality.

As nice and maybe nicer then the Webber.

Also seems to be pretty functional.


I appreciate the fact that WebKet is so loved and the quality is proven.

But to say you can't beat it.....well, if we said that all the time, we would still be pulling carts on stone wheels with an ox.


That being said, I don't know if this grill is better or not but would like to find out by somebody that has maybe tried it or at least seen it.

However, if I decide to get it, I may be the first.

Unfortunately I have not had a WebKet so I won't be able to compare and I have no intentions of getting both. lol


I am not in a rush to buy so keep posting and I will let you know what I decide.

I may get something tonight or it may be next month. Just depends on the urge. lol



post #6 of 51

It looks like it would have one hell of a hot spot.But the proof is in the puddin .

post #7 of 51
Thread Starter 
Originally Posted by michael ark View Post

It looks like it would have one hell of a hot spot.But the proof is in the puddin .

That center piece is for lighting the charcoal and then can either be left in or pulled out with the handle.

What is nice about it, if you cook a pizza, you can leave it in and really get the stone hotter then hell.

However, I do question how long the stone will last with a direct flame under it.

Most do not do well like that.


I think I may know why they were in my Home Depot and not others.

The company is in Anderson SC which is about an hour or less from me.

It seems the HD is going to put a push behind these though and I am sure other will be seeing them soon.


I decided to bite the bullet though and try it.

Bought it today and put it together.

Everything was packed well but the stone still busted in shipping.

Called the HD and they will exchange the stone for me.


Putting together is fairly straight forward but a little frustrating.

However, once it is together, it is solid.


Can't wait to try it out.


Won't be able to compare it to a WebKet though as I have never owned one.

I have used a Webber Kettle Silver (the cheapo) but not the Gold which this would be comparable to that.

One thing this has over the WebKet for sure though is the cast iron grate.



post #8 of 51

Sounds good!


Keep us posted.


I have bought a lot of stuff at HD-----Never had even a slight problem with returning things there.


Those stones may be pretty brittle---could serve as a warning to be gentle with them---No Frisbee!  biggrin.gif




post #9 of 51

I almost bought the same thing at HD a month or so back, almost an impulse buy.


I also really liked the looks of it, kinda different, kinda cool looking and looked fantastic for taking it with me to comps.


I'm looking forward to hearing how it preforms.

post #10 of 51
Thread Starter 

Tried it today and I am very pleased.

the versatility and flexability makes this grill a sure fire winner.



post #11 of 51

I think the thing that caught my eye the most was the coal catcher. 

Have you used it with the coals still in the can?


My thought was to use some sort of a deflector plate above the coals to prevent the hot hot spot. And use it mostly for crisping chicken and also the snacks like burgers and dogs. Maybe the bacon wrap dogs as well. 

post #12 of 51
Thread Starter 
Originally Posted by Tom37 View Post

I think the thing that caught my eye the most was the coal catcher. 


I am assuming you mean the charcoal lighter?

I used it the first time last night and it worked like a charm.

You can leave coals in the lighting can (which I did) or remove the can to allow the to spread out.


Advantage of leaving them in the starter is that you can easily create 2 temperature zones and also for a single guy like me, I can use less charcoal.

Tonight I plan on doing my first pizza on the Que. I make a pretty mean pizza (many of my friends brag on them saying they are the best they have ever had). Just never did one on a Que.

For this the starter can will also stay in and more coals will be used in hopes to achieve temps of closer to 500 degrees. Just a little worried how well the toppings will melt since opening the grill will release all the top heat. However, I did notice yesterday that after removing the lid and replacing it, it took only seconds for the internal temperature to get back to normal.


So we will see.





post #13 of 51

Sounds like you have a winner!

post #14 of 51
Thread Starter 

So far yes, it is a winner and I highly suggest taking a look at this grill if you are shopping for a new one.



post #15 of 51
Thread Starter 

Ok, here are some long over due pics


Getting home


smokingQ 036.JPG


smokingQ 037.JPG


Don't forget the most important tool for any any project......the beer.


smokingQ 038.JPG



smokingQ 041.JPG


smokingQ 042.JPG


smokingQ 043.JPG


Lighting can can be reoved with handle to spread chrarcoal out.

smokingQ 045.JPG




post #16 of 51
Thread Starter 

Cooking steak and fries (first day)


smokingQ 048.JPG


After letting it sit on the outer ring for about a half hour and get some good smoke penetration, I flipped it to the center for a couple minutes.


smokingQ 050.JPG


Finished product


smokingQ 053.JPG


More to follow



post #17 of 51

All looks great!


Fries are nice!!


How well done is that steak, and did it pick up much smoke?

Was that charcoal smoke, or did you throw some wood in.


Sorry for all the questions, but that thing looks interesting.



post #18 of 51
Thread Starter 



That steak was med rare after over a half hour.

Reason being though is I think I left it on the center too long.

I have beed doing the same time since and getting rare.


I have wood chips thrown on the charcoal and yes, it the steak got plenty of really good smoke flavor.


I have also smoked mac-n-chees on there which I must say was incredibly awesome and I did cook pizza on there too.

The pizza was really good but I did burn the bottom. It will take a little figuring out how to make a pie withough burning the bottom.


smokingQ 062.JPG


Heating the stone.


smokingQ 069.JPG


Again, a reminder the most important ingredient to any BBQ is the Beer.


smokingQ 071.JPG


smokingQ 076.JPG


smokingQ 077.JPG


Like I said, the crust was burnt but the pie was still really good.


smokingQ 079.JPG

post #19 of 51
Thread Starter 

BTW, the first two meals were all charcoal with wood chips.

The Pizza was half charcoal and half hickory wood chunks.


Yesterday I choped up some oak wood chunks and did 100% cook with that and it will probably be what I mostly do from now sinc there is plenty of dried oak on the property (14 acres).

Landlord also said tere is some hickory out here and we can cut it down if I want. :)


But using all wood will save a good bit of money.

post #20 of 51

You're doing good already with it !


I would imagine it'll take awhile until you get the pizza making right----Make sure you take some notes, so you can pinpoint your way to perfection.



Keep it up!



New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Charcoal Smokers