Camp Chef Smoke Vault, 18" Vertical Smoker, Dimensions 18 in. x 16 in. x 44 in. review and price compare 2025
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you can compare the product price from Costco, wayfair, bestbuy, lowes, target, homedepot, Walmart, ebay, amazon to find the best price for you
Product overview
| Brand | Camp Chef |
| Power Source | Propane |
| Color | Black |
| Item Weight | 63.5 Pounds |
| Item Dimensions LxWxH | 30.25 x 18.75 x 17 inches |
product features
- by entering your model number.
- Two adjustable smoking racks, One jerky smoking rack, Water pan, Heavy gauge steel wood chip tray, Removable porcelain base tray for easy clean up
- Three adjustable damper valves; one on top and one on each side
- Easy to read door thermometer from 50 to 550 degrees
- Convenient matchless snap-ignition, Protected burner drum for maximum heat control
- Cooking tips, ideas, and recipes included
This fits your .
Product Description
In 1990, founder Ty Measom found himself both frustrated and inspired with the size and quality of the outdoor cooking equipment available. He set out to create a product that was both portable and powerful. After countless hours of brainstorming, engineering, and tinkering, the Pro60 was born—and along with it—a company to pioneer the camp-cooking industry. The simple, yet durable design was applauded by outdoorsmen everywhere. Since then we’ve added griddles and grill box attachments, a variety of cast iron pieces, and more recently—pellet grills. Over the past 30 years, our product line has expanded, but our objective remains the same—provide a better way to cook outdoors.
We’ve raised the steaks in the outdoor cooking industry. So, we challenge you to ask yourself if your cooking equipment is tough enough for the task. Whether you’re barbecuing on the back patio or backpacking in Bolivia—delicious food is attainable despite your coordinates. So, get out there. Make memories with the people you love. Experience the beauty of nature. Feed your outside however you want with the durability, versatility, portability, and power of Camp Chef.
CAMP CHEF - Lock the delicious smoked flavor of mesquite, hickory, cherry, and more into your meats with the Smoke Vault 24" / Smoke Vault 18"
SMV24S
Lock in the delicious Smoke Flavor
- Cooking Rack Dimensions: 21 1/2 in. W x 14 in. D
- Overall Height (with legs): 44 in
- Overall Weight: 75 lbs
- Total Output: 18,000 BTUs/Hr
Camp Chef Smokers
Smoke Vault 24"
This simple smoker cooks your meat low and slow with a heavy-gauge steel wood chip tray and water pan to infuse it with a delicious flavor you can’t get any other way. Use the Smoke Vault for a variety of foods from ribs to a whole turkey or even baked pies. Fully adjustable heat-control dials, three damper valves, and a door thermometer will help you control internal temperatures throughout the cooking process. Cooking temperatures can vary from 160° F to 350° F.
- Two adjustable smoking racks, One jerky smoking rack, Water pan
- Heavy-gauge steel wood chip tray, Removable porcelain base tray for easy clean up, Three adjustable damper valves; one on top and one on each side
- Easy to read door thermometer from 50 to 350 degrees
- Protected burner drum for maximum heat control, Convenient matchless snap-ignition
- Cooking tips, ideas, and recipes included
SMV18S
Lock in the delicious Smoke Flavor
- Cooking Racks Dimensions: 15 in. W x 14 in. D
- Overall Height (with legs): 44 in.
- Overall Weight: 65 lbs.
- Total Output: 18,000 BTUs/Hr.
Camp Chef Smokers
Smoke Vault 18"
This simple smoker cooks your meat low and slow with a heavy-gauge steel wood chip try and water pan to infuse it with a delicious flavor you can’t get any other way. Use the Smoke Vault for a variety of foods from ribs to a whole turkey or even baked pies. Fully adjustable heat-control dials, three damper valves, and a door thermometer will help you control internal temperatures throughout the cooking process. Cooking temperatures can vary from 160° F to 350° F.
- Two adjustable smoking racks, One jerky smoking rack, Water pan
- Heavy-gauge steel wood chip tray, Removable porcelain base tray for easy clean up, Three adjustable damper valves; one on top and one on each side
- Easy to read door thermometer from 50 to 350 degrees
- Protected burner drum for maximum heat control, Convenient matchless snap-ignition
- Cooking tips, ideas, and recipes included
product description
product details
important information
you can compare the product price from Costco, wayfair, bestbuy, lowes, target, homedepot, Walmart, ebay, amazon to find the best price for you
Questions about Camp Chef Smoke Vault, 18" Vertical Smoker, Dimensions 18 in. x 16 in. x 44 in.
Q:
Can you fit a good size turkey in the smoke vault 18?
Answer: It isn't recommended to smoke a turkey over 13lbs if you're smoking it at 225. The internal temp on a bigger bird wont come up fast enough and could cause food poisoning. If you want to smoke a bigger bird be sure to use a higher temp, like 350
Answer: Depends and what is meant by "a good size". Don't buy the turkey shot gun or what ever it is called. A complete piece of garbage. We did a 18 lb turkey, but set it up on a chicken beer can holder, injected it with white wine and baptized it in a soy sauce, butter and sugar marinade. It was so good. And speaking of good, good luck to you.
Answer: Depends what you mean by a good size. For me I would say yes one large enough to feed 6 people. I don't remember how who many pounds it was.
Answer: yes remove shelfs you will not be using and put it in, I love mine so far is working great.
Answer: yes there is plenty of room
Answer: Hello there yes you can and it tastes awesome.
Answer: yes
Q:
Can you smoke and cook Chunk of meat without using an oven to finish?
Answer: The meat would cook completely in the smoker. You would not need to finish cooking in an oven.
Answer: This smoker is awesome (get it) I have a few others and they suck. Yes- u don't finish any cut of meat in the oven with this smoker. It will finish the job every time. Hope this helps... Have a good night. -Dan
Answer: Yes. I've smoked whole pork butts, briskets, ribs, chicken, etc.
Q:
Will it work with natural gas or only with propane ?
Answer: Yes, it will work with natural gas. Look here: https://www.campchef.com/smoke-vault-18.html Lower right of the page there's a link to a .pdf document with instructions, parts required (a hose, etc.) and pictures.
Answer: I believe this will only work with propane unless you get a valve for natural gas
Answer: Yes natural gas conversion is the way to go. Hours and hours of peace of mind smoking.
Answer: I only use propane in mine. Some companies offer a natural gas version. I recommend contacting the company to see if they offer one. Good Luck!
Answer: There is an instruction PDF available at the camp chef website on how to convert it to NG. I converted mine yesterday in less than 10 minutes. The instructions state you need a #51 drill bit. Don't expect to find it at a local store, but you can order it on Amazon. However, a #51 bit is the equivalent to 1/15th inch. A 1/16th inch bit is easy to find and is virtually the same size.
Answer: We've only used propane. I'd email the manufacturer for that.
Q:
Has anyone found a wireless thermostat for these smokers? NOT for the meat, but for the oven temperature. Thanks
Answer:
Answer:
Answer: There are a couple. One is the Maverick Wireless BBQ Thermometer Set - Maverick ET732. It will do both the meat and the BBQ. The best are made by Thermoworks. One is the Two-Channel Thermocouple with Alarm Model: TW8060. They even have a couple of Bluetooth models that will work with your phone. I've found their products to be very good, but a little pricy.
Answer: Because the temperature gauge was not accurate and would stick, I bought and installed the Weber 63028 temperature gauge as a replacement and it is now accurate. Good fit and finish too.
Q:
What are the inside dimensions? I want to go larger than i already have.
Answer: About 14” deep, 15” wide and 21” tall (the height would be for the cooking area; the unit is taller than that but includes the wood chip plate etc. )
Answer: About 14" deep by 25" high. This height measurement is from the top of the wood chip pan.
Q:
Having trouble getting smoke @ less than 300F. Using apple wood chips if that helps.
Answer: Your best bet for smoke is to use a smoking tube (lots of them on Amazon) filled with pellets. You light up one end of it with a torch and it will give you nice consistent smoke for a few hours at any temperature. It's much easier to control your smoke than using chips or chunks on the smoking tray.
Answer: Your looking for a very thin blue smoke. Barely visible. If you're not getting that even, you can move the chop plate right down on the burner. Expect that your chips will go quickly then.
Answer: I'm not sure why your not getting good smoke. Try soaking your wood chips it water for a few hours that will help produce more smoke. I have three types of smokers and this is one of my favorites. I've never had any issues with it not producing enough smoke. I think soaking your chips in water before smoking will help with that. Also using bigger blocks of wood. Hope that helps.
Answer: Turn to lowest setting. At lowest setting, temperature would be about 170F. You could leave the door slightly open to reduce more temperature as other mentioned.
Answer: I couldn't get mine below about 170- sometimes had to leave the door ajar a tiny bit.
Q:
Hello, has anyone made modifications to the rack support? i mean so you can add more racks for jerky? instead of only 5-6 you can have 6 more between
Answer: Any modification would void the manufacturers warranty on the smoker.
Answer: I haven't sorry
Q:
How does this product ship? Is it shipped just in its own packaging or is there an exterior box/padding? Thank you.
Answer: in its own packaging
Q:
Is this a 40 inch? Or what size is it ?
Answer: The exterior dimensions are 44inches tall, 18inches wide and 16inches deep. I hope this helps.
Q:
oh boy, this or the small weber smokey mountain, i cannot decide. i love charcoal flavor so this is an extremely tough one
Answer:
Answer:
Answer: The Vault is nice but if you want the Charcoal flavor don't get this one I do love it but I will get a traditional smoker with the charcoal flavor.
Answer: This smoker provides a very wood-smokey flavor depending on the wood chips you choose.
Answer: Been very pleased with the smoke vault. I get plenty of smoke from the wood chips. Easy to control temp. You don't have to babysit.
Q:
can you purchase additional racks
Answer: Yep, they are available on campa chef’s website
Q:
Whats the cooking area measure
Answer: the total smoking area is 20x16x14 area without racks equals 1680 square inches, It comes with 3 racks that are 15x14 that give you 210 sq inches per rack for total of 630 flat cooking surface. I have Four racks and it is more then enough for my amounts of meats I smoke
Q:
How long would a 20lb tank last ?
Answer: Depends on how long for each smoking session. I usually get about 10-15 uses on each propane tank at about 4-5 hours at 175-200 degrees.
Answer: A 20lb tank has a little over 430,000 btu and the Camp Chef 18" smoke vault burns at 18,000 btu on high so you would get about 23.8 hours. But I only use it at about Medium and have gotten about 35 hours out of a tank
Answer: Obviously it depends totally on how much you use it and at what temperature you cook. I typically cook at around 225 degrees, use my smoker relatively infrequently and a 20lb tank lasts several months. That includes smoking ribs, chicken, turkey, mullet, etc. My usage depends on the time of year and what I or my guests are wanting to eat. In fall, it is mullet and/or ribs. Winter means mostly turkey or chicken. Spring/summer means ribs, meat loaf, etc. I keep a smaller LP tank available just in case the tank I've been using runs out before whatever I'm cooking is done. Good luck.
Answer: I use a standard propane tank and doing ribs for 6 hours at a time I could probably do 3 cooks worth. Definitely 2 cooks. So with my setup and temps I shoot for I get between 12-18 hours worth.
Answer: Like any grill, it depends solely on how much you use the smoker. The more you use it the less time it will last. The unit takes no more propane than a regular grill.
Answer: Ours lasted an entire season. We use it once or twice a month during the summer.
Q:
Can I take it in Woods (Camping) and cook only using wood'??
Answer: It's a great smoker and very portable, so it can go camping with you, but it is not really capable of smoking by wood alone without the propane. The wood chip tray is not designed to carry on a fire for any length of time. The propane burner is directly below the wood chip tray with a large opening, and the base of the smoker is thinner metal so you would have to fabricate a whole new base to use only wood. The propane draw is very low, and you can expect at least 60+ hours on one 15-20 pound tank.
Answer: I suppose it's possible to to load it up with wood chunks and just burn them, but it's certainly not designed for that. If you are going to haul this fairly heavy smoker to your campsite, might as well haul some propane too. A small campstove sized propane bottle might be more practical.
Answer: Probably not. It’s not prepared for wood fire
Answer: I wouldn’t try it.
Q:
is the chip plate cast iron
Answer: No, chip plate is not cast iron. Kit is however,a very heavy grade of metal. First rate smoker!
Answer: no, it is NOT cast iron. you can purchase one from them that is cast iron, which my husband did, but he says he does NOT get as good a smoke from it as the original one and uses the one that came with it after all.
Answer: No the chip plate is not cast iron.
Answer: The chip plate is heavy steel that has a ceramic coating. Very heavy duty & weighs about 5 lbs.
Answer: Yes it is cast iron.
Answer: No, I think it is very heavy thick steel with a porcelain coating. Don't let your chips catch fire or spray burning/smoldering chips with water or you can shatter the finish, but would still work fine. Not sure what happened to mine but company replaced it for me. Great customer service and very helpful with tips on usage.
Answer: I'm pretty sure it is, very heavy, but it has a finish on it. Regardless, it works great.
Answer: No it is not. It is steel.
Answer: No it is steel.
Answer: Ceramic
Q:
On average how much propane does this thing use? Want to determine how long a 20lb can would last. How many avg smokes (4-6hr) would I get from a can?
Answer: Depends on your burner load. The Camp Chef 18 has an 18,000 Btu/Hr burner.
Answer: Usually I can do about 5-6 smokes at low to medium flame on a 20 lb tank. I really like mine. Worth every cent.
Answer: I use a 5 gal propane tank. I have used the smoker twice for a total of 14 hours at about 180deg on fish. I still have a lot of propane left in the tank.
Answer: I could not really tell you with any assurances but I normally smoke at around 220 F taking as you said several hours. Probably about six times...
Answer: 5-6 for a regular 20lb tank on low for about 6-10 hours a session.
Answer: Typically we smoke all day and we can get about 5 separate times in one can. I did alot of research b4 i bought this smoker and for a propane smoker this is pretty much the best for a novice smoker.
Q:
does it come with a propane tank?
Answer: The propane tank is not included.
Answer: The propane tank is not included.
Answer: It does not come with a propane tank.
Answer: No. A trip to local Dollar General cost me fifty to both to rent and get the propane. You can hook to house LP or Natural gas if you have either at home. There is a minor conversion process that i , personally would need help with. I am hooking mine to house natural when my patio is finished. You get your deposit for the tank back, I think, when its returned
Answer: No. But you can pick one up at various locations, from gas stations to big box home improvement stores.
Answer: No, it does not. Just the connections
Q:
i love charcoal but i dont want the temp frustration. will food on propane taste almost as good or not even close? should i just get a weber smoker?
Answer: I had a weber charcoal smoker and it didn't last. This smoker is worth it, and propane is much easier. If u know what your doing, then flavor should not be an issue. Temperature is easy to control with this smoker.
Answer: I was a big fan of my Brinkman charcoal smoker for over 25 years until one November day in 2013 when the thought occurred to me that I didn't want do deal with the mess. After shopping around and finding the Campchef 18,quite by accident, I took the chance on propane and have found the only thing I gave up was the mess. The flavors of everything I've smoked so far have been great and getting better the more the smoker is seasoned through use. Great idea to switch. Propane tank lasts a long time. Even at 4 hours or more at a time.
Answer: I agree w stan the mailman. and you can use throw away foil pans to smoke in. their really no mess besides emptying the wood smoker pan . I like to be able to set my temp and walk away. I bought a remote probe but haven't really need it. just set your temp low and I usually keep wood chucks in a old coffee can full of water so their ready to go. have fun. also you can modify the vents to close it down more. helps w the heat and smoke
Answer: Taste just grate Uall will love it
Q:
Can 3, 8# shoulders fit? How would they be positioned?
Answer: Yes, they will fit. You will have to put one on each rack. I was able to barely squeeze (3)15 lb briskets in there one time.
Answer: Absolutely, plenty of room and they would have to be stacked one above the other on the racks.
Answer: i think they would,any way you wanted to place them
Q:
Where is this made? Not designed or tested, where is the product actually made? Thank you
Answer: Per the instruction manual this product is made in China.
Q:
Is this smoker insulated? Thanks!
Answer: This smoke is not insulated. The door and cabinet are 22 gauge steel.
Answer: No.
Answer: No it's not
Answer: no its not but works well
Answer: No, it's not.
Q:
Did anyone wish they had gotten the bigger one?
Answer: Bigger? No. I did a turkey yesterday. I am single. Anything larger would be foolishness for me. Could have added a few slabs of run s and still have space leftover
Answer: If you are cooking for more than 10 people, yes. I just cook in stages. I like the fact the propane tank last longer in the 18 inch model.
Answer: No.This is perfect for what we do.
Answer: No, for me this is the perfect size.
Q:
Can you buy extra racks? I notice it says there are two racks but the photo shows four...
Answer: Yes - they sell them for pretty cheap on amazon.
Q:
I saw that one review said they had trouble getting lower temps for smoking salmon (150-180) other people experience this as well?
Answer: I wouldn't say it's easy to keep low temps, but certainly doable. I've make a bunch of jerky, smoking for hours in that range. There is more babysitting than smoking at 225 or so. One thing that you can do is add a needle valve to your gas line. This easy and cheap mod will make it easier to control your flame than the regular control valve on the smoker.
Answer: I have had no problem maintaining 180 although there are fluctuations so you have to keep an eye on it.
Q:
Does it need to be full of meat? Or can you cook say two chickens
Answer: You can cook as little as you wish, one chicken wing if you want. But since it takes the same set up time to cook a wing as it does say two whole chickens(clean racks, fill water tray, wood chips, and after cooking clean up), you will probably find yourself cooking extra as everyone will love it
Answer: I doubt it matters much whether the box is empty or each rack is full of meat. The more meat you smoke, the more grease you potentially will have to clean up. However, it will take a similar amount of fuel to cook/smoke one chicken wing or six full chickens, so the cost of the fuel may be your deciding factor in how much meat to put in at once.
Answer: I don't see any problem to cooking only two chickens other than the inefficiency of the allocation of that was wonderful smoke to only two birds.
Answer: It does not need to be full. you can cook 1 chicken or 1 rack of ribs
Answer: No problem with chickens, shelves are adjustable.
Q:
Im trying to smoke salmon and need to get to a consistent 140 F. Is it possible to get this temperature using this smoker?
Answer: I wouldn't say it's easy to keep low temps, but certainly doable. I've make a bunch of jerky, smoking for hours in that range. There is more babysitting than smoking at 225 or so. One thing that you can do is add a needle valve to your gas line. This easy and cheap mod will make it easier to control your flame than the regular control valve on the smoker.
Answer: Not in my experience. I have a hard time holding below 200 degrees. This smoker runs extremely hot!
Answer: why of course. this smoker can do many different temps but since it is propane you do have to check it frequently to maintain the temp required. I am on my 2nd smoker already ( gave first to my kid and he luves it) I would not change to another brand. hopes this helps
Answer: Yes, you can get it to that low temperature
Q:
Does this unit have silicone grommets for temperature probes?
Answer: The smoker does not have silicone grommets for temperature probes. It does not have any probes, it has thermometer in the door.
Answer: The smoker does not have silicone grommets for temperature probes. It only has a thermometer in the door.
Answer: No, it does not have silicone grommets or any openings just for temp probes. I run mine through the side air vents.
Answer: No I use a digital temp sensor that can be connected to the rack
Q:
Do you have to constantly babysit it or can you put the meat in and let it cook?
Answer: Depending on what you are cooking, if you are cooking poultry you will be fine. If you are cooking something like carnitas or beef briskets that require 6+ hrs you will have to open and add water / wood. Pro tip use wood chunks vs wood chips so you don't have to keep changing them out.
Answer: You will have to go back once or twice to check the cooking temp. Different wind and temp outside will mean it will need to be checked for temp once or twice but this is not a big deal. If you want smoke the whole time you will need to add some more wood chips after an hour or two.
Answer: Depends on how much you use it. See, you have to play with it to see what setting get the desired temp. Mine is outside my kitchen. I check it but don't hover.
Q:
Do you need to use a drip pan in addition to the water pan? Won't the drippings catch on fire if you don't catch them somehow?
Answer: I have been using this consistently for the last year or so without a drip pan. About 95% of the drippings are caught in the water pan so there isn't a grease slick in the bottom of the unit.
Answer: The water pan catches the drippings and there are no fires. You need to clean the water pan because it accumulates grease from drippings.
Answer: The dripping go directly into the water pan. No need for anything else. The fire is below the water tray. I LOVE my Smoke Vault!! I live overseas and bring it with me with every move and people from other countries are amazed at this piece of machinery, and more importantly for what comes out of it! Good Luck!
Answer: The drippings will fall into the water pan. They won't catch on fire.
Answer: The drip pan on this smoker catches all
Answer: The water pan is very large and basically is the drip pan as well.
Answer: No I have never had a problem. You will have to keep the pan full of water because it will be empty in about 4hrs.
Q:
What are the diimensions of the base, that is, what is the footprint of the legs at the bottom?
Answer: Pretty much the same as the box. The tank must also be considered as part of the footprint
Q:
I have read complaints about the temperature gauge. Is this a big enough drawback to not buy this smoker?
Answer: I purchased my smoker in 2016 - great smoker! The temp gauge is low by about 25 degrees. This is typical for all smokers. Most "pros" recommend getting a digital temp gauge. I purchased the wireless unit - great purchase. Maverick Wireless BBQ Thermometer Set - Maverick ET732. I think there may be a new model. It allows me to measure the inside temp of the smoker and the meat temperature.
Answer: I tested the temperature gauge and compared it to a very accurate meat thermometer, and found they read exactly the same. So, at least in my smoker, the temperature gauge was accurate.
Answer: The temperature gauge is probably no worse than others. None of them are useful because they don't measure the temp at the cooking surface. You really need to have a probe near the meat to know what's happening.
Answer: This would be a good smoker to purchase.
Answer: I have not read the complaints but, thus far, I have had no problems with mine.
Q:
is there a way to hang meat from hooks in this unit?
Answer: You can as long as the meat was not too long and hang it from the top rack. That would give you about 16 inches to about 2 inches from the water tray. One could actually make a bar to go an inch or so from the inside top of the smoker. That would give you about 20 inches then you could hang the meat from there. Pretty easy project... If I were going to hang I would do the bar thing.
Answer: I know camp chef sells hooks for hanging sausages. Wouldn't see why you couldn't use them for meats. Could always make your own and take out all the racks and put one in the highest position to hang your hooks from.
Answer: It would be possible to hang meat from hooks in this unit.
Answer: Simply put a rack at the top-most position and put "S" hooks on the rack. I did this and easily smoked 8 lbs of sausage and had room for a bit more.
Q:
What is the burner made of?
Answer: metal just like turkey frier!
Answer: Metal
Q:
About how many slabs of spare ribs would fit in this using stock 3 racks? I assume they would need be cut in half?
Answer: Usually two, sometime three.
Q:
How long can does a full load of chips last when smoking at say 225 degrees? can i leave it unattended for say 5 hours?
Answer: Once you're dialed in at temp, you should be able to run 5 hours or so, or long enough to get a good smoke on your meats IF you use chunks. Chips, no.
Answer: Would be better to use chunks. Chips probably 2hrs. Chips are good for quick smoking
Answer: Yes. We never have to add wood. We love this smoker.
Answer: I have found that
Q:
What is the lowest temperature that this smoker can go to and still produce smoke? Thanks.
Answer: That depends on the moisture content in the wood and the type of wood chips you are using. Fine cut pecan chips will produce smoke at about 225 F, while coarse cut apple wood at about 250 F or so. Hope that helps.
Answer: Your best bet is to buy a smoking tube (lots of them on Amazon). Fill it with pellets and light one end and it will smoke consistently for 2-3 hours at any temperature. I've used this to smoke cheese with the burner off.
Answer: Lowest is about 210. Very good smoke at 225
Q:
I'm trying to decide between the 18' and the 24" smoker.
Answer: I have the 18" and its been fine for my family. IF you need to smoke a large amount then 24" be better. but both have same heating design and I really like my smoker. And Price is about half and still have lots of room to smoke what I want..
Answer: I bought the 18" as a space saver. Since I've had it I have found that I made the right choice. I've had several large parties and the 18" has worked great. I've gotten extra racks and used them for the larger get together. So depending on your space requirements and price range eier would work well.
Answer: I got the 18 and I am pretty happy with it. I can't fit a whole lot in it, but I don't need to.
Q:
If I smoke a brisket/pork butt overnight, will it keep a 225 degree temp for 6 hours while I sleep?
Answer: If thats what you want to do. But wood needs to be added or stirred around for smoke and I like to spray every hour.
Answer: As long as the weather doesn't change to much and your propane doesn't get to low it will. Best option is to buy a remote thermostat though. You can see smoker and meat temps from anywhere in the house and have alarms to tell you if temps change or meat is done. Helps you smoke with confidence and not having to go outside to constantly check.
Answer: Yes as long as your propane last????????
Q:
What is the width at the base of the legs?
Q:
has anyone used this smoker with salmon? One review suggested it would not produce smoke below 225 degrees. I typically start salmon much lower
Answer: Things don't just poof and work. Heat the smoker up hot to get good smoke going then simply turn down burner to lower temp before adding your fish.
Q:
This page shows a Camp Chef natural gas conversion, is this for the 18" smoker?
Answer: This smoker can be converted to natural gas. Contact Camp Chef's customer service at 800-650-2433 for instructions. You will need to drill out the orifice to allow more gas to flow to the burner and then you will need a natural gas hose to make the connection.
Answer: Yes, I used it for my 18 inch smoker. If you already have a hose to connect your natural gas to another grill just use that. You need to get a drill bit to enlarge the aperture of the gas valve on the smoker. See online instructions.
Answer: There is no natural gas conversion for this smoker.
Q:
What is the lowest temp. you can have this set at and still get wood to smoke? i tried smoking some salmon between 190 - 210 but wood never smoked.
Answer: I have had smoke just above 200° using small dry wood chips(not chunks) For lower temps, try putting the wood chips in foil on top of the burner. I haven't tried it yet, but was a tip I read somewhere
Answer: With default wood tray, you'll likely have trouble. However, for lower temp smoking, i use one of these: http://www.amazon.com/dp/B005OHSKAQ
Answer: i have used mine several times and smoke at 220 to 250 for desired time has worked very well for me. turn in up get the smoke in it then turn down to finish
Answer: To get smoke when desired turn up smoker briefly to high with door open about 2 inches (this keeps smoker internal temperature from rising) until you see smoke then quickly turn back to prior temperature setting and close door. Repeat as often as you want smoke
Answer: start the chips with torch
Q:
How long will a full wood tray smoke before you have to add more wood?
Answer: I have used this exact smoker for 2 years and make a LOT of processed meat. I like to add wood for the first 2-3 hours and you will need to put in more chips every 20 minutes or so. After that I am just using the "smoker" to slow cook the meat, a typical batch of 25lbs of sausage takes about 4-5 hours. Also this doesn't use much propane, using a 175 degree temperature I can get an easy 15 hours of use on a 5 gallon tank. I haven't paid that much attention but at least 3 batches of meat if not more.
Answer: It depends on what type of wood your using and how hot your running it. I use saw dust from a chain saw and a full pan at 250 degrees lasts 2 1/2 hours. I have had many types of smokers and once you get used to a gas smoker and it's heat this is the best one I have ever had, I learned to cut your meat smaller and use more racks. It not a stick burner for sure. This smokes perfect everytime.
Q:
before i buy it I need to know the exact size. is the 30 inch height including the legs? what is the shipping box size ?
Answer: The body dimensions of this smoker including the legs are 18" wide, 16" deep and 44" tall. The box for shipping is 19" long, 17" wide and 32" tall.
Q:
Do you delivery in europe?
Q:
has anyone used this in an outdoor kitchen setting? I am building a brick BBQ surround...what kind of clearance does it need on the sides?
Answer: I haven't tried in an outdoor kitchen setting, but it has air intake vents on both sides that need adjusting. I would guess at least six inches on each side just so you can adjust them and air can flow freely into them
Q:
How many brisket's can you get in there? Pork Shoulder? What about fat drippings? Fire hazard from drippings?
Answer: Buy 2 extra racks and you can squeeze in 4 briskets. I've done six pork shoulders. I don't bother with the water tray that comes with it for that much me at. I use the large aluminum trays from Costco. It will rest properly on the frame on the lower part of the smoker. I wrap the grease tray in the bottom in aluminum foil for easy cleaning. Great little smoker.
Answer: The unit comes with two heavy duty racks and if you cut your very large brisket in half you can smoke one. If you order two extra racks you would be able to smoke two briskets. As pork shoulders are thicker than briskets you will only be able to smoke two, maybe three shoulders. Fat drippings go everywhere, on the walls, the bottom, the door, and into the water pan. The drippings never see the flame and the temperature which you smoke at is well below an ignition point.
Answer: Not sure about how many briskets, I would think two or three. I don't think there would be a fire hazard as there is a catch pan you can fill with water that sits above the wood chip holder. I always put tin foil over the water tray and just poke holes in it. The tin foil catches a lot of the drippings. Check out the smoker on Youtube. A lot of folks have posted videos, and you can see what they look like. Good luck! I love mine!
Answer:
Answer:
Answer: I think you can easily fit three of each at any one time. I dont think fat drippings is a fire hazzard since most of evrything falls into the water container..... Overall great purchase and very satisfied here
Q:
How many racks of ribs can this hold?
Answer: It depends on the width and the length of the ribs. Last weekend I smoked four racks of ribs two on each shelf. It will depend mostly on how long they are so that you are able to close the door. You will be able to cook at least four.
Answer: Hi Julie, Last weekend, I smoked 3 full racks of ribs. Probably had room for another 2 half-racks of ribs.
Answer: Ive done 4 but think you could fit 6
Answer: I don't know..I have only done fish so far.
Answer: Probably 3, maybe more.
Q:
Has anyone tried using pellets instead of wood chips?
Answer: Yes. I use pellets in a smoking tube (lots of them on Amazon) for all of my smokes. It's much easier to get a consistent blue smoke than using chips or chunks. It lasts 2-3 hours, then reload it if you need to go longer.
Answer: I wouldn't see the pint in using pellets instead of wood. I would imagine they'd burn way to fast considering the close proximity to the burner. No way to regulate the burn. Pellets for pellet smokers. Wood for wood smokers.
Answer: I havent tried but if looks like me you could if you soak them as you do the chips
Answer: I haven't. The wood tray is right above the flame so I use the bigger wood chunks.
Answer: No...sorry I can't help
Q:
Will it go cool enough to smoke jerky?
Answer: Yes, I've done lots of jerky. Not exactly easy to maintain the low temps on a windy day, but doable. I added a needle valve to my gas line that controls the flame better than the control on the smoker.
Answer: I haven't tried it yet, but in the instructions, there are directions for smoking jerky.
Answer: Yes, you can manage the temperature by not sealing the door. Low burn closed with one turn on the propane tank will produce about 160 degree temp.
Product reviews of Camp Chef Smoke Vault, 18" Vertical Smoker, Dimensions 18 in. x 16 in. x 44 in.
Robert Sanaker : Great smoker takes less gas than I thought to smoke ...
Great smoker takes less gas than I thought to smoke food. The thermometer is not accurate - I purchased a Maverick Wireless digital thermometer so I can read the meat and smoker temps
Juiblex : Wow this is a great smoker.
For me, propane is the way to go. It's cheap enough, mobile, 5 gallon tanks last a very long time, and easy to control the temp.
Not as easily as a quality electric unit but still.
So far I have smoked chicken, salmon, ribs, and brisket. They've all turned out wonderful.
The only reason this gets 4 stars is because it's uninsulated. Controlling the temp isn't always easy, like others have said, especially on windy dates.
I think I'm going to pick up some of that reflective gold heat shielding. That should increase the overall temps, allowing me to use less fuel and produce a more consistent product.
Not as easily as a quality electric unit but still.
So far I have smoked chicken, salmon, ribs, and brisket. They've all turned out wonderful.
The only reason this gets 4 stars is because it's uninsulated. Controlling the temp isn't always easy, like others have said, especially on windy dates.
I think I'm going to pick up some of that reflective gold heat shielding. That should increase the overall temps, allowing me to use less fuel and produce a more consistent product.
FinFan : New to smoking meat
This is my first smoker and I am very pleased with the purchase. The setup of this product is very simple and the product is well constructed. I've used it for tri-tip, ribs, salmon, and turkey and have had no issues.
Maintaining the proper cooking temperature is simple using the vents or adjusting the flame level. The big front door provides easy access to the wood tray and water pan for adding more fuel or moisture. There are three racks included; 2 regular racks and one with more of a mesh surface for vegetables or other foods that may fall through the other racks.
The thermometer on the front is useless (for me, anyway). I have one on my bbq, also, and they don't ever seem to be very accurate. I bought a remote thermometer to monitor the smoker's internal temperature and the temperature of the meat so I never use the one on the front of this product.
My only other issue is the size. It's big enough for everything I've wanted to cook, so far. However, some of my roasting pans don't fit and I also bought a turkey cannon that wouldn't fit. If I had known that, I probably would have gone with the 24" Smoke Vault.
Overall, I'm very pleased with this product and have had great success smoking various meats for the first time.
Maintaining the proper cooking temperature is simple using the vents or adjusting the flame level. The big front door provides easy access to the wood tray and water pan for adding more fuel or moisture. There are three racks included; 2 regular racks and one with more of a mesh surface for vegetables or other foods that may fall through the other racks.
The thermometer on the front is useless (for me, anyway). I have one on my bbq, also, and they don't ever seem to be very accurate. I bought a remote thermometer to monitor the smoker's internal temperature and the temperature of the meat so I never use the one on the front of this product.
My only other issue is the size. It's big enough for everything I've wanted to cook, so far. However, some of my roasting pans don't fit and I also bought a turkey cannon that wouldn't fit. If I had known that, I probably would have gone with the 24" Smoke Vault.
Overall, I'm very pleased with this product and have had great success smoking various meats for the first time.
Chris Marriner : would recommend
this smoker fits my needs i smoke quite alot when im off its normally in use.For construction its built really good easy to assemble.But as for anyone who smokes you always modify a little bit to fit your own needs but in the end i would recommend this smoker
TopazVonZ : Arrived dented from manufacturer. Could not get a replacement.
Still gave three starts because this products looked like it would be great. However, we received our with a big dent on the top corner. The box was intact so it did not appear to happen during shipping. We returned it and asked for a replacement, waited three before finally being told by Amazon they could not get more form the manufacturer. Highly disappointed.
MechChef : Easy to use, and can make great BBQ too.
First of all, this was my first smoker. After much debate and research, I settled on this. I wanted a smoker that was both easy to use, and one I didn't have to constantly baby-sit.
Amazingribs was a vital research tool, and helped me find this. Its big brother, the slightly more expensive 24" model, won gold in its class. This one took silver. And that was basically due to size. You won't be able to smoke a rack of ribs without splitting the rack. That's it. If you're planning on cooking for 15 people or less, this will be fine. More, get the big one.
What you need to know before buying a propane powered smoker is that many many restaurants have gas-fired smokers, and many competitions have been won using them. So there's nothing stopping you from making delicious meat. Propane makes the heat, and a tray of wood (your choice) provides the smoke and flavor. And once you've passed the 4 hour mark, where the meat doesn't continue accepting smoke, you can stop feeding it wood.
One thing you will want for ANY smoke you buy is a good thermometer. The dial on the cabinet is...okay. Not great. Within +/-10 degrees. But you'll want something wireless to keep an eye on temps throughout the day. And make miniscule adjustments every couple hours. or refill the water pan when the temps begin to spike. Like this one:
Assembly is easy with a couple common hand tools. (screwdriver, small wrench).
Operation is also pretty easy. Fill the drip tray with water, light the gas, and fill the tray with your smoking wood of choice to complement your meat. (cherry, apple, mesquite, alder, etc), and load your meat. With the vents wide open, then let it begin reaching your smoking temp. I normally aim for 225. Once you're close, throttle the gas dial to about what you need to be to get pretty close to your temp, and adjust your vents for fine-temp control. Startup takes ~15 minutes. Far quicker than using a wood or charcoal smoker. And once you're in the temp-zone, it'll hold it pretty steadily for a couple hours.
At close to medium dial-position, I hold 225-235F pretty well, with minor adjustments to the lower side vents. ALWAYS leave the top vent wide open.Then, just wait, and pull your meat on when it's done. (203 is where I pull my pork-butts. 195-198F or so for ribs.)
Amazingribs was a vital research tool, and helped me find this. Its big brother, the slightly more expensive 24" model, won gold in its class. This one took silver. And that was basically due to size. You won't be able to smoke a rack of ribs without splitting the rack. That's it. If you're planning on cooking for 15 people or less, this will be fine. More, get the big one.
What you need to know before buying a propane powered smoker is that many many restaurants have gas-fired smokers, and many competitions have been won using them. So there's nothing stopping you from making delicious meat. Propane makes the heat, and a tray of wood (your choice) provides the smoke and flavor. And once you've passed the 4 hour mark, where the meat doesn't continue accepting smoke, you can stop feeding it wood.
One thing you will want for ANY smoke you buy is a good thermometer. The dial on the cabinet is...okay. Not great. Within +/-10 degrees. But you'll want something wireless to keep an eye on temps throughout the day. And make miniscule adjustments every couple hours. or refill the water pan when the temps begin to spike. Like this one:
Assembly is easy with a couple common hand tools. (screwdriver, small wrench).
Operation is also pretty easy. Fill the drip tray with water, light the gas, and fill the tray with your smoking wood of choice to complement your meat. (cherry, apple, mesquite, alder, etc), and load your meat. With the vents wide open, then let it begin reaching your smoking temp. I normally aim for 225. Once you're close, throttle the gas dial to about what you need to be to get pretty close to your temp, and adjust your vents for fine-temp control. Startup takes ~15 minutes. Far quicker than using a wood or charcoal smoker. And once you're in the temp-zone, it'll hold it pretty steadily for a couple hours.
At close to medium dial-position, I hold 225-235F pretty well, with minor adjustments to the lower side vents. ALWAYS leave the top vent wide open.Then, just wait, and pull your meat on when it's done. (203 is where I pull my pork-butts. 195-198F or so for ribs.)
John : Works really good. easy to use and clean
Works really good. easy to use and clean. I put it on my deck and a perfect addition was a automotive drain "pan" the flat aluminum type you put under leaky cars. This catches any kind of drippings that may come out the bottom. There isn't a lot but it will drip a little. Over all we love the smoker and it does a great job. I'll fill it up with a couple of chickens, some ribs and maybe a brisket or a roast and we can eat all week on it. I did a 23 lb turkey for Christmas that turned out Fantastic! The key to poultry in my opinion is to brine it. Very easy to regulate the heat and the chip pan will hold enough wood you won't have to refill. I highly recommend it as an affordable smoker that yields professional results.
Thomas L Dixon : Great Smoker for everyday
This was my first dedicated smoker. I have smoked on my propane grill using the various gadgets on the market, all with medeochre results. I love this little guy. Its perfect for someone who is interested in smoking a shoulder or a brisket for their family occasionally. The only advice I would give is to invest in a good thermometer, the included one seems to run a little hot. My first shoulder I cooked for 12 hours and while it was done, it didnt fall apart like I was expecting. I believe that while the thermometer was reading 250 I was really around 200. I just calibrated the thermometer using the boiling water method and will see if that does the trick. I highly recommend this smoker. Oh and if your concerned that the temp wont get low enough for jerkey, I made some great beef jerky the other day I just turned the dial to warm and added a few charcoal briquets to the wood pan to help the smoke. Best Jerky ever......
McFarland : What an amazing smoker! I've baked a cheesecake
What an amazing smoker! I've baked a cheesecake, a couple different roasts, smoked fished in it...just keep experimenting! The temperature is extremely accurate...
Trekker : Great Value for a Smoke Box
You too can make some tasty ribs!!! I've been using this smoker every now and then for about 3 years and it still works as good as when I bought it. I did convert it to natural gas immediately. Just like everything else, it does take a little time to learn your smoker, but I've gotten the hang of it over the years and can dish out some pretty darn good BBQ. One thing to note, it does require some babysitting while smoking because a couple of chunks of wood lasts about an hour or so of smoke time. That means I have to feed wood chunks about every hour or so until I dont need the smoke. I usually have it smoking only for the first 3 to 5 hours of a cook depending on the hunk of meat, so its not that big of a deal for me. Also, like most grills/smokers, you'll need to get a more accurate thermometer.
Geoffrey : Great smoker!
I bought this smoker to replace my water smoker, and what a difference it makes. The primary selling point was that it has a natural gas conversion kit (bought separately). The thermometer on the front of the door looks great, but does not tell temperatures accurately, it's more or less a decoration. I use a digital thermometer with probes to monitor temperatures, which this smoker is able to hold consistent temperatures. The reason for only four stars is that I wish it would have holes drilled in it to fit probes though and also i wish the door was sealed better, including the front door latch. A lot of smoke leaks from around the door, and water condenses on the handle and drips down the front of the door, so my front door has a long black streak on it.
Boy momma : Not the best quality
Does the job for now, but came with pretty noticeable dents in it. For almost $200 I guess I would have thought this would be a bit sturdier. Not sure how long this will last if it came with dents. The box was totally fine so I can’t blame shipping.
Eric : Works as advertised, seems well built.
The igniter is a pretty basic "click" type, but it works (I plan to convert it to electric ignition when I get around to it). Temperature adjustments must be made with very tiny movements of the knob, but I had little trouble in finding and maintaining consistent temps around 225F, and I was able to run it up to 300-325 or so on a cool day. I have the NG-conversion kit for it too, but I'm currently running only propane. Internal racks seem reasonably well made and the door seals pretty snug. You could easily put a strip of oven-door gasket on there if you really want it to be perfect. Legs are sturdy, assembly was no sweat and the temp gauge in the door seems to give readings pretty close to those of my Mavrick.
Eric : Works as advertised, seems well built.
The igniter is a pretty basic "click" type, but it works (I plan to convert it to electric ignition when I get around to it). Temperature adjustments must be made with very tiny movements of the knob, but I had little trouble in finding and maintaining consistent temps around 225F, and I was able to run it up to 300-325 or so on a cool day. I have the NG-conversion kit for it too, but I'm currently running only propane. Internal racks seem reasonably well made and the door seals pretty snug. You could easily put a strip of oven-door gasket on there if you really want it to be perfect. Legs are sturdy, assembly was no sweat and the temp gauge in the door seems to give readings pretty close to those of my Mavrick.
M Pretti : Keep an eye on the temperature control
Well built, holds smoke well.
I didn’t have previous experience with gas smokers so I suffered a little to maintain the temperature steady. Required me to keep constant checking of the smoker to get a good food. First attempt to make smoked ribs was fantastic, tender and tasty
I didn’t have previous experience with gas smokers so I suffered a little to maintain the temperature steady. Required me to keep constant checking of the smoker to get a good food. First attempt to make smoked ribs was fantastic, tender and tasty
MechChef : Easy to use, and can make great BBQ too.
First of all, this was my first smoker. After much debate and research, I settled on this. I wanted a smoker that was both easy to use, and one I didn't have to constantly baby-sit.
Amazingribs was a vital research tool, and helped me find this. Its big brother, the slightly more expensive 24" model, won gold in its class. This one took silver. And that was basically due to size. You won't be able to smoke a rack of ribs without splitting the rack. That's it. If you're planning on cooking for 15 people or less, this will be fine. More, get the big one.
What you need to know before buying a propane powered smoker is that many many restaurants have gas-fired smokers, and many competitions have been won using them. So there's nothing stopping you from making delicious meat. Propane makes the heat, and a tray of wood (your choice) provides the smoke and flavor. And once you've passed the 4 hour mark, where the meat doesn't continue accepting smoke, you can stop feeding it wood.
One thing you will want for ANY smoke you buy is a good thermometer. The dial on the cabinet is...okay. Not great. Within +/-10 degrees. But you'll want something wireless to keep an eye on temps throughout the day. And make miniscule adjustments every couple hours. or refill the water pan when the temps begin to spike. Like this one:
Assembly is easy with a couple common hand tools. (screwdriver, small wrench).
Operation is also pretty easy. Fill the drip tray with water, light the gas, and fill the tray with your smoking wood of choice to complement your meat. (cherry, apple, mesquite, alder, etc), and load your meat. With the vents wide open, then let it begin reaching your smoking temp. I normally aim for 225. Once you're close, throttle the gas dial to about what you need to be to get pretty close to your temp, and adjust your vents for fine-temp control. Startup takes ~15 minutes. Far quicker than using a wood or charcoal smoker. And once you're in the temp-zone, it'll hold it pretty steadily for a couple hours.
At close to medium dial-position, I hold 225-235F pretty well, with minor adjustments to the lower side vents. ALWAYS leave the top vent wide open.Then, just wait, and pull your meat on when it's done. (203 is where I pull my pork-butts. 195-198F or so for ribs.)
Amazingribs was a vital research tool, and helped me find this. Its big brother, the slightly more expensive 24" model, won gold in its class. This one took silver. And that was basically due to size. You won't be able to smoke a rack of ribs without splitting the rack. That's it. If you're planning on cooking for 15 people or less, this will be fine. More, get the big one.
What you need to know before buying a propane powered smoker is that many many restaurants have gas-fired smokers, and many competitions have been won using them. So there's nothing stopping you from making delicious meat. Propane makes the heat, and a tray of wood (your choice) provides the smoke and flavor. And once you've passed the 4 hour mark, where the meat doesn't continue accepting smoke, you can stop feeding it wood.
One thing you will want for ANY smoke you buy is a good thermometer. The dial on the cabinet is...okay. Not great. Within +/-10 degrees. But you'll want something wireless to keep an eye on temps throughout the day. And make miniscule adjustments every couple hours. or refill the water pan when the temps begin to spike. Like this one:
Assembly is easy with a couple common hand tools. (screwdriver, small wrench).
Operation is also pretty easy. Fill the drip tray with water, light the gas, and fill the tray with your smoking wood of choice to complement your meat. (cherry, apple, mesquite, alder, etc), and load your meat. With the vents wide open, then let it begin reaching your smoking temp. I normally aim for 225. Once you're close, throttle the gas dial to about what you need to be to get pretty close to your temp, and adjust your vents for fine-temp control. Startup takes ~15 minutes. Far quicker than using a wood or charcoal smoker. And once you're in the temp-zone, it'll hold it pretty steadily for a couple hours.
At close to medium dial-position, I hold 225-235F pretty well, with minor adjustments to the lower side vents. ALWAYS leave the top vent wide open.Then, just wait, and pull your meat on when it's done. (203 is where I pull my pork-butts. 195-198F or so for ribs.)
Bill Dingman : Works great!
Works great once you get the hang of temp control, had to make a few modification to work for me (the side vent I cut about 3/4 of the stopper off to be able to close the vent more helps with maintaining the temp when you need 225 degrees) the inner rack side shelves was a little bent nothing that would prevent you from using it but quality control should have caught that because there is no way it happened in shipping. Had it for about 3 months now and the temperature control bezel is starting to discolor even though its always covered and that part never get hot ( just a cheap piece I guess). the other modification i did was add a set of coasters on it to make it easy to move around on the patio.
Bill Dingman : Works great!
Works great once you get the hang of temp control, had to make a few modification to work for me (the side vent I cut about 3/4 of the stopper off to be able to close the vent more helps with maintaining the temp when you need 225 degrees) the inner rack side shelves was a little bent nothing that would prevent you from using it but quality control should have caught that because there is no way it happened in shipping. Had it for about 3 months now and the temperature control bezel is starting to discolor even though its always covered and that part never get hot ( just a cheap piece I guess). the other modification i did was add a set of coasters on it to make it easy to move around on the patio.
Rawhide : Another Fine Camp Chef Product -- 18 inch Smoke Vault!
I bought this Camp Chef Smoker in early December 2016 and used it a couple of times so far this month. Here are my observations... For the price point this is a fine unit that performs exceptionally well. Even on windy days, it maintains a steady temperature inside the smoker. The temp control is easy to set and fine tune to the desired heat level. It has the BTU's to get hot quickly, so be sure to watch it when you initially set the temperature level so as not to overcook the meat. I smoked brisket and chicken leg quarters and both turned out very tender and juicy. The drip pan holds a lot of liquid and I didn't need to refill it, even after 4 hours of smoking at 325 degrees. I bought a couple of extra racks so that I can fill up the smoker while using it and then just freeze what is not consumed right away. I compared the temperature gauge with a conventional oven temperature gauge and the readings were fairly consistent. Door Latch works smoothly and securely, as well as the vents for exhausting the smoke. Construction is very good and it came packed sufficiently so as not to incur any shipping damage. This is a heavy gauge sheet steel that should last many years if kept protected from the weather. I would definitely recommend taking a look at this unit if you are interested in a fairly priced smoker that does a terrific job.
James : Temperature is Very Inaccurate
Long story short it works but the temperature is very inaccurate.
As you can see from my picture the smoker reads about 185 but the more accurate digital thermometer is reading 241. The probe is placed just behind the thermometer on the door. Also i just validated the accuracy of the digital with my oven and it's spot on.
As you can see from my picture the smoker reads about 185 but the more accurate digital thermometer is reading 241. The probe is placed just behind the thermometer on the door. Also i just validated the accuracy of the digital with my oven and it's spot on.
Efrain M. : It's a quality product.
Its solid.
I like the pan that holds the wood.it should last, since its built rugged.
The water pan holds lots of water, and isn't flimsy.
The assembly took about an hour, but the good thing id of course that you only have to do it once, then you get to enjoy you smoker.
It should last a long while.
I like the pan that holds the wood.it should last, since its built rugged.
The water pan holds lots of water, and isn't flimsy.
The assembly took about an hour, but the good thing id of course that you only have to do it once, then you get to enjoy you smoker.
It should last a long while.
Agro : I got this a couple of weeks ago and so far so good. For the most part it is quite easy ...
If I could've chosen 4 1/2 stars I would have.
I got this a couple of weeks ago and so far so good. For the most part it is quite easy to keep temps regulated. However I've had the flame go out a handful of times in the three times I've used it. I've smoked some jerky and a tri-tip roast. A two door set up like a Masterbuilt also may have been nice to be able to check wood and flame without losing smoker temps. Made some salmon candy yesterday with a tri-fold plywood wind break around it, yet it still blew out twice while set on medium. I find it odd too that the gas valve when at its lowest setting reads halfway between medium and low according to the indicator arrow.
I've called Camp Chef with questions a couple of times and their customer service is very good.
I have installed a needle valve to be sure I can keep low temps once the weather turns warmer. I've not needed it so far as I've been smoking low and the temps have been in the 20°-25° range.It is a Bayou classic valve and I had my local lumberyard press fit the hose with brass ferrules that I use on my compressor hoses. I can dial it down very low, but as the larger flames are blowing out, I am not sure the needle valve will ever come into play. I just wanted the option for very low.
I also made a skid for it that ties all the legs together. I have a gravel drive and this makes it easy to put under roof once it cools without having to lift it. I can grab one of the handles to slide it along and it moves well as a unit with the legs secured together.
I love the wood tray and am glad to say chunks work very well in it. Easy to clean. While I've done a lot of smoking on a charcoal smoker, this is new to me. I am a very savvy shopper and did exhaustive research into buying this smoker. Next up - a 14# belly will be turned into bacon soon in this smoker.
I got this a couple of weeks ago and so far so good. For the most part it is quite easy to keep temps regulated. However I've had the flame go out a handful of times in the three times I've used it. I've smoked some jerky and a tri-tip roast. A two door set up like a Masterbuilt also may have been nice to be able to check wood and flame without losing smoker temps. Made some salmon candy yesterday with a tri-fold plywood wind break around it, yet it still blew out twice while set on medium. I find it odd too that the gas valve when at its lowest setting reads halfway between medium and low according to the indicator arrow.
I've called Camp Chef with questions a couple of times and their customer service is very good.
I have installed a needle valve to be sure I can keep low temps once the weather turns warmer. I've not needed it so far as I've been smoking low and the temps have been in the 20°-25° range.It is a Bayou classic valve and I had my local lumberyard press fit the hose with brass ferrules that I use on my compressor hoses. I can dial it down very low, but as the larger flames are blowing out, I am not sure the needle valve will ever come into play. I just wanted the option for very low.
I also made a skid for it that ties all the legs together. I have a gravel drive and this makes it easy to put under roof once it cools without having to lift it. I can grab one of the handles to slide it along and it moves well as a unit with the legs secured together.
I love the wood tray and am glad to say chunks work very well in it. Easy to clean. While I've done a lot of smoking on a charcoal smoker, this is new to me. I am a very savvy shopper and did exhaustive research into buying this smoker. Next up - a 14# belly will be turned into bacon soon in this smoker.
cejshopper : Live it
Love this smoker. Directions said 2 people needed for assembly, I assembled it alone, no problems. Works great. Door closes snugly. No smokes escapes. I see myself using this often !!
shopaholic : Low smokes almost imposible. Their built in thermometer is way off.
Have smoked salmon twice now and both times it came out great. But there are some issues with smoker. My temp gauge is about 32 degrees off. Why it is placed so the probe is only a couple inches in at the front of the door is beyond me. I have a Maverick REDI-CHEK Thermometer the has a probe for the meat and one for the temp inside the smoker. I placed the temp probe on the rack just under their built in thermometer and centered it in the middle of the rack. That"s just a little lower than theirs and about 8 inches farther in. Their temp read 250 mine read 282. Saw a post on YouTube and one of their spokesman said he smokes salmon at about 150 to 180. The lowest i could get mine was 225 by their thermometer and almost 260 on mine. I did everything the book said to do. Opened propane bottle one and a half turns, turned burner to lowest setting, closed bottom vents to their lowest setting and opened top vent all the way to let the heat out. Oh and i had it in the shade also. Emailed Camp Chef and they said to take wood chip plate from where it is supposed to go and set it directly on top of burner. I did this and my thermometer read 192 theirs read almost 160. It seems to cook ok from 225 and up but the only way I'll get it between 150 and 180 ish is to wait for a cool day or wait for winter. All in all still happy with unit so far. Shame i have to move chip tray from where it belongs to right on top of burner to get a constant 200 to 225 cooking temp.
Robert Sanaker : Great smoker takes less gas than I thought to smoke ...
Great smoker takes less gas than I thought to smoke food. The thermometer is not accurate - I purchased a Maverick Wireless digital thermometer so I can read the meat and smoker temps
Teknurd : Great smoker, great customer service!
I got this for my anniversary in August 2012. I have been using it heavily for 3 months.
When this smoker arrived, I opened the box and found a dent in the door (from the inside, so it was obvious that it wasn't caused during shipping). It appeared to be a tool mark or something. I called the company and described the issue and they sent me a replacement, no questions asked! Now that is customer service!
The smoker itself is a work of art. People take a look at it and invariably the first thing they say is 'Wow!'. The thermometer in the door looks like a dial on a safe, which is a nice touch.
As with any equipment like this, the operator has a lot to do with the performance. If you're really into grilling and this is your first attempt at smoking, it's a great way to get started.
I looked at charcoal, gas, and electric smokers before settling on this gas smoker. I did so for a couple of reasons. Charcoal would be too high-maintenance. Electric would make it hard to use it in locations away from my back deck. Gas is truly portable. So I went with gas.
The temperature is pretty easy to maintain. My ONLY complaint about the smoker is that it's hard to get temps under 200 degrees. They offer suggestions to get the temp lower, and I was able to get pretty consistent temperatures between 200-220. That's sufficient for me. Some smoking enthusiasts insist on 180 degrees, but I have not found that to be an absolute requirement.
If you're on the fence, get this smoker. I think you'll be thrilled with it, I know I am!
When this smoker arrived, I opened the box and found a dent in the door (from the inside, so it was obvious that it wasn't caused during shipping). It appeared to be a tool mark or something. I called the company and described the issue and they sent me a replacement, no questions asked! Now that is customer service!
The smoker itself is a work of art. People take a look at it and invariably the first thing they say is 'Wow!'. The thermometer in the door looks like a dial on a safe, which is a nice touch.
As with any equipment like this, the operator has a lot to do with the performance. If you're really into grilling and this is your first attempt at smoking, it's a great way to get started.
I looked at charcoal, gas, and electric smokers before settling on this gas smoker. I did so for a couple of reasons. Charcoal would be too high-maintenance. Electric would make it hard to use it in locations away from my back deck. Gas is truly portable. So I went with gas.
The temperature is pretty easy to maintain. My ONLY complaint about the smoker is that it's hard to get temps under 200 degrees. They offer suggestions to get the temp lower, and I was able to get pretty consistent temperatures between 200-220. That's sufficient for me. Some smoking enthusiasts insist on 180 degrees, but I have not found that to be an absolute requirement.
If you're on the fence, get this smoker. I think you'll be thrilled with it, I know I am!
Dustin Mccullough : I'm inexperienced but seems good.
Easy to assemble, took me about an hour and only minimally reading the instructions.
Minor quibbles: limited as to how much you can close the dampers so I flattened the inside tab. I know the bottom dampers need to be open some for air intake. I wish they'd thrown in two more racks, had to order them separately. Gauge reads higher than my ET-733. The flame adjuster has extra indications for medium etc that you don't use. You're only only controlling the heat between warm and hot which is a small fraction of the knobs circumference. It was ok though and was able to get the temp I wanted.
The good: didn't notice much smoke leakage. It seemed to stay at a particular temp when everything stabilized after shutting the door.
I'm happy overall.
Minor quibbles: limited as to how much you can close the dampers so I flattened the inside tab. I know the bottom dampers need to be open some for air intake. I wish they'd thrown in two more racks, had to order them separately. Gauge reads higher than my ET-733. The flame adjuster has extra indications for medium etc that you don't use. You're only only controlling the heat between warm and hot which is a small fraction of the knobs circumference. It was ok though and was able to get the temp I wanted.
The good: didn't notice much smoke leakage. It seemed to stay at a particular temp when everything stabilized after shutting the door.
I'm happy overall.
M Pretti : Keep an eye on the temperature control
Well built, holds smoke well.
I didn’t have previous experience with gas smokers so I suffered a little to maintain the temperature steady. Required me to keep constant checking of the smoker to get a good food. First attempt to make smoked ribs was fantastic, tender and tasty
I didn’t have previous experience with gas smokers so I suffered a little to maintain the temperature steady. Required me to keep constant checking of the smoker to get a good food. First attempt to make smoked ribs was fantastic, tender and tasty
Big Sarge : Just what I as looking for
It cooks really good, easy to adjust the temp. Powerful flame. I will rate this 4 1/2 Stars because either shelve holder is just to close o the walls or e racks are a bit smalland the fall through sometimes. Will try to add spacers to the rack holders or buy larger racks. Other than that is fine.
Amazon Customer : Da bomb
Perfect for cooking off grid. You can put wood in to smoke or use it as a bread oven and cook 9 loves of bread at a time. For the price you can't beat it. I would like to see them make a welders blanket or something to put around in winter to keep my heat up.
Thomas L Dixon : Great Smoker for everyday
This was my first dedicated smoker. I have smoked on my propane grill using the various gadgets on the market, all with medeochre results. I love this little guy. Its perfect for someone who is interested in smoking a shoulder or a brisket for their family occasionally. The only advice I would give is to invest in a good thermometer, the included one seems to run a little hot. My first shoulder I cooked for 12 hours and while it was done, it didnt fall apart like I was expecting. I believe that while the thermometer was reading 250 I was really around 200. I just calibrated the thermometer using the boiling water method and will see if that does the trick. I highly recommend this smoker. Oh and if your concerned that the temp wont get low enough for jerkey, I made some great beef jerky the other day I just turned the dial to warm and added a few charcoal briquets to the wood pan to help the smoke. Best Jerky ever......
RBaker : Good smoker; terrible packaging
This smoker works great and is a good value. But be prepared to receive a damaged one. The first one I received had obviously been dropped and the door was damaged and would not open. So pay attention when unpacking... you may have to repackage and it may be hard to get everything back in the box. Camp Chef makes great stuff, but they need to wake up and package these better.
Andrew : W/ Meat and BBQ therm, This Smoker is Where It's At!!
I have used this smoker about 5 times now and I have had NO problems keeping a steady 225 - 230. I could go lower if I wanted. Spare Ribs, Pork Shoulder, Beer Can Chicken so far, DELICIOUS! I have been using chips mixed with chunks of wood. I cant say enough how much I love BBQ'ing now. I also had a issue with my wood-chip plate warping a little after I cleaned it the first time. Camp Chef support hooked me up with a new one, NO PROBLEMS! I was very appreciative of this. I have recommended this smoker to every friend I have. One has bought one himself. Loves it too. "HIGHLY RECOMMENDED FROM ONE BBQ LOVER TO ANOTHER!"
P.S. I say W/ Meat and BBQ therm in the title because the built in therm on the door is ALWAYS off by at least 50 to 100 degrees. You should have a meat and bbq therm if you want great results anyways. I got a Maverick here on Amazon, has both BBQ and meat therm and can go up to 300 feet away. Very nice.
P.S. I say W/ Meat and BBQ therm in the title because the built in therm on the door is ALWAYS off by at least 50 to 100 degrees. You should have a meat and bbq therm if you want great results anyways. I got a Maverick here on Amazon, has both BBQ and meat therm and can go up to 300 feet away. Very nice.
S Dodds : Smokin....
Works great and pretty easy to use. I thought the assembly directions were not great but it only took about 30 minutes to assemble. Not real easy to add wood for the smoke tray so put what you want in there in the beginning and you will be ok. There are 3 trays to use and they come out easily and hold plenty of stuff for small party or dinner.
Stuart Leslie : This is a really great value. I use it every week or two ...
This is a really great value. I use it every week or two and in between it just sits outside with the cover on. Maintains temperature well- have to check it every once in a while and occasionally tweak but knob is very sensitive and i usually get it dialed in to my temperature. Get a wireless temperature probe to go along with it. The dial on the front is not accurate as expected. Quality is surprisingly good, nice gauge steel. Racks are well made, wood tray very heavy gauge. I have had it running all day smoking port shoulders when it was 15f outside and it kept temperature with no problem with the dial just above medium. That was why I bought this over electric- I wanted to use it year round outside. It is also nice when doing a turkey or chicken to be able to crank it to 325-350 and get a crispy skin. Holds a surprisingly large amount of meat. I usually smoke 3 racks of spare ribs (the costco pack) - one on each shelf- and find they cook very evenly. Also do two pork shoulders regularly.
Lawrence Nolan : It works great!
We have smoked a Briskett, Pork Shoulder and a couple of beer can chickens so far and all have come out great. A bit of smoke does seem to come out around the door but the food has retained the smoked flavor. I am glad that I also purchased the probes with the remote temp gauges to go with it.
web feet : Nice smoker for an every day smoker. Buy it you will be satisfied.????
Smoked well and the heat is very controlable. Good value for the price.
Cape Cod Scott : So much fun...
I'm so glad I have this smoker. I tried charcoal smokers in the past and they were so much work and required so much attention that it took the fun out of the whole process. With this propane powered Smoke Vault though, the experience is awesome. After some getting used to the controls, I'm able to get a very steady temperature for long periods at a time...just checking it every once in a while. I did have a brief problem with a bad gas flame (too yellow) one time, but I was able to get the good blue flame back by just cleaning out the nozzle and venturi tube, and now it's working wonderfully again. Yesterday did some great thick lamb chops and beef short ribs. Today it's gonna be lamb shanks. Can't wait to try those. I highly recommend this smoker, and at the price, I can't see it being beat. By the way, Camp Chef's customer help line was very friendly and helpful.
bananna : Wonderful smoker
I got this smoker for my boyfriend's birthday a year ago, and we have probably used it more than 50 times since then. It makes tender, juicy, beautiful pieces of meat. We got a digital thermometer to leave inside the smoker while the meat is cooking so that we get a more accurate temperature reading and this method seems to work like a charm. We just love this smoker and would get it again in a second. Great price and great product!
ryan stoneridge : smoke vault 18"
I'm glad I spent a little extra and bought this one,well made and real easy to put together. high quality is definitely their goal. you will want to do a seal around the door. the burner has a low "keep warm" setting at 100* and up to "high" that can go to 450*. I love taking thing to the next level so I got some aluminum sheets and made it double walled on the inside. you don't have to but if you like to smoke year round, it helps (I live in colorado)it's really like an oven you can use outside that allows you to add smoke flavor. yummy!
mike : Fantastic Smoker
I knew nothing about smoking or Smokers,read your reviews decided to purchase one, was not a mistake, great better than great smoker, plenty of room, holds smoke in, temp gauge on front of Vault is right on the mark, you set the temp. and it remains there, open the smoker, check what your cooking, close the door, and it goes right back to the set temp...requires very little gas to cook, have gotten over 40 hours use from one 5 lb propane tank. The Smoke Vault is sturdy, looks great, trays inside are easy to move in and out, and clean up nice..I just cant say enough about the SMOKER, you can not beat the price, I purchased this USED, it looked brand new, not a single thing wrong with it, if you are not sure about a smoker, you need to buy this one, you will not be sorry,it is as simple as cooking in the oven......
INFORMED CONSUMER : Great entry level unit
This smoker is amazing as an entry level unit doesn’t require a lot of effort however you may need to do some slight modifications insulating the door and the temp gauge isn’t that accurate
Peter Guither : Attractive, roomy, and makes great smoked food
I just had the best smoked meatloaf in my life and I made it myself in this wonderful smoker. It's easy to operate, roomy, and really does the job. Once you get a handle on it, it's so simple - put wood chips in the tray, water in the pan, food on a rack and turn it on. I can't really compare as this is the first smoker I've had, but I wouldn't want to be without it.
A couple of notes. The thermometer in the door is worthless, but I expected that - pretty much every smoker review says that about every smoker's built-in thermometer. Kind of makes you wonder why they even bother. I got the Maverick Grill Grate ET732 thermometer system that works beautifully with this - remotely track both the temperature inside the smoker and inside the food at the same time.
Assembly was not difficult, but instructions were, as usual, less than helpful. The one really annoying thing was that the glue on the back of the advertising label on the front door wouldn't come off completely - there are still faint lines on my door from that bad gluing job.
Note: first time I used the smoker, it was extremely windy, and I had a hard time keeping a steady temperature until I created a bit of a windbreak near the smoker. That did the trick.
A couple of notes. The thermometer in the door is worthless, but I expected that - pretty much every smoker review says that about every smoker's built-in thermometer. Kind of makes you wonder why they even bother. I got the Maverick Grill Grate ET732 thermometer system that works beautifully with this - remotely track both the temperature inside the smoker and inside the food at the same time.
Assembly was not difficult, but instructions were, as usual, less than helpful. The one really annoying thing was that the glue on the back of the advertising label on the front door wouldn't come off completely - there are still faint lines on my door from that bad gluing job.
Note: first time I used the smoker, it was extremely windy, and I had a hard time keeping a steady temperature until I created a bit of a windbreak near the smoker. That did the trick.
stacey hansen : You won't be disappointed
Did a lot of research
This has turned out to be a really good one
This has turned out to be a really good one
gideon : Great smoker!
You get what you pay for. From reading the reviews, I was already aware of the inconsistent temp gauge and the smoke exiting from the door surround. That doesn't bother me as much as it may have for others. It's looks worse than it really is. If there is enough smoke pressured in this box that it has to seep through the doors, then I assure you that there is enough smoke to cover your meat. You won't regret this purchase.
John : Works really good. easy to use and clean
Works really good. easy to use and clean. I put it on my deck and a perfect addition was a automotive drain "pan" the flat aluminum type you put under leaky cars. This catches any kind of drippings that may come out the bottom. There isn't a lot but it will drip a little. Over all we love the smoker and it does a great job. I'll fill it up with a couple of chickens, some ribs and maybe a brisket or a roast and we can eat all week on it. I did a 23 lb turkey for Christmas that turned out Fantastic! The key to poultry in my opinion is to brine it. Very easy to regulate the heat and the chip pan will hold enough wood you won't have to refill. I highly recommend it as an affordable smoker that yields professional results.
Stuart Leslie : This is a really great value. I use it every week or two ...
This is a really great value. I use it every week or two and in between it just sits outside with the cover on. Maintains temperature well- have to check it every once in a while and occasionally tweak but knob is very sensitive and i usually get it dialed in to my temperature. Get a wireless temperature probe to go along with it. The dial on the front is not accurate as expected. Quality is surprisingly good, nice gauge steel. Racks are well made, wood tray very heavy gauge. I have had it running all day smoking port shoulders when it was 15f outside and it kept temperature with no problem with the dial just above medium. That was why I bought this over electric- I wanted to use it year round outside. It is also nice when doing a turkey or chicken to be able to crank it to 325-350 and get a crispy skin. Holds a surprisingly large amount of meat. I usually smoke 3 racks of spare ribs (the costco pack) - one on each shelf- and find they cook very evenly. Also do two pork shoulders regularly.
Daniel G. Pesante : Good smoker
Works perfect. Sturdy, well built. Thought that being gas there would be a difference in "smoking" taste! No difference, very good tasting smoked meat and fish!
ryan stoneridge : smoke vault 18"
I'm glad I spent a little extra and bought this one,well made and real easy to put together. high quality is definitely their goal. you will want to do a seal around the door. the burner has a low "keep warm" setting at 100* and up to "high" that can go to 450*. I love taking thing to the next level so I got some aluminum sheets and made it double walled on the inside. you don't have to but if you like to smoke year round, it helps (I live in colorado)it's really like an oven you can use outside that allows you to add smoke flavor. yummy!
AbominableOne : Great Product!
This was delivered this week. Pretty easy to assemble by myself, about 30 min. Fired it up to go through the seasoning for about 3 hrs with apple and hickory wood. After making adjustments with the dampers and all I was able to get it to run at 225 for as long as I wanted to, with tons of smoke. Today I am cooking baby backs, whole chicken, swordfish and mac and cheese. Still been running it at 225 constantly with lots of smoke and no problems. I'm glad I decided to purchase this smoker to replace my old one I've had for many years. Very nice product! Those who say they can't get smoke out of it, I don't know why, I get lots. I can run it at 200 and still get plenty but i prefer 225. Happy smoking everyone!!!
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