Camp Chef Smoke Vault 24" Vertical Smoker, Body Dimensions 24 in W x 16 in D x 30 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 |
| Color | Black |
| Item Weight | 33.84 Kilograms |
| Item Dimensions LxWxH | 30.5 x 25 x 17 inches |
product features
- by entering your model number.
- Includes two cooking grids and one Jerky Rack
- 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
- 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 24" Vertical Smoker, Body Dimensions 24 in W x 16 in D x 30 in
Q:
How well does it hold temperatures in the 225 degree F range?
Answer: It is very hard to hold the temperature. The burner adjustment is very temperamental and has lots of wiggle. Every little adjustment to the burner makes an adjustment of 30-40 degrees +-.
Answer: Holds 225 to 235 very well, has a little trouble in that range if it's windy. Be sure to foil the wood chunks, if they burn too quickly they will add too much unwanted heat.
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Answer: It depends on external conditions. On Thanksgiving Day, it was very windy, so we had to monitor and make adjustments. Without wind, it holds at 225 perfectly. We are very happy with this smoker.
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Answer: It's very difficult in my experience. First, the temp gauge is very inaccurate, as I'm sure everyone would attest. I've used a separate temp probe in the box to keep track. The valve control knob is very sensitive, and just touching it can cause the temperature to creep up or down by 25 degrees or more. The burner's proximity to the tray where the wood chips go makes it so if you do get the burner down to where it will maintain about 225F in the box, the chips don't get hot enough to smoke. I've mostly given up on 225F, and try to maintain 250F to 270F for most meats.
Answer: Great. One caveat, the wall is pretty thin and if the outside temperature is variable that will require vigilance. I'm in the Northeast though and we had a heck of a winter but that didn't stop me from getting the brisket and shoulder going overnight anyway! Almost 3 years now and I love this smoker, still going strong. Don't rely on the thermometer in the door. I use a double probe with a remote receiver so I can keep track of the meat temp and box temp from the house.
Answer: It holds great as long as you keep water in the pan. High humidity is the key to stabilizing the temp in this smoker.
Answer: hold's great low temp ,even on a breezy day ,or cool day , had my vault about 5 yrs now still in great shape ,and it sits directly in the hot California sun all day ,buy the 24" way worth it ,fits whole racks of ribs ,i bought extra shelves ,to make beef jerky,or just to load up
Answer: That's where I like to cook and it does an excellent job. Just know that you will need to check it every few hours. Changes in outside temperature and the level of water in the pan and even the increasing meat temperature can affect the actual cooking temperature. This is the easiest smoker I've ever used.
Q:
How hard is it to move? Has anyone modded it to put casters or something on?
Answer: Once assembled, I moved it by myself down a flight of stairs, so it's fairly easy to move when you have to. It's definitely easier with two people, though, and I don't move it now that I've gotten it leveled. Not sure that casters would work well, as the "feet" are pretty small.
Answer: It is a little difficult to move but can be moved easily with 2 people. I would suggest larger bases on the legs with an option for casters.
Answer: It's really not that bad. It is much easier to move with two people, one on each handle, if going a long way; remember the door comes off easily. I recently moved mine maybe 200 yards, most by myself to clean after a competition where it handled 4 large briskets, a little too much for it. Hope this helps
Answer: It's easy enough to move with one person, but it's pretty large so it becomes awkward if you or doing it by yourself. Moving on a level surface, completely empty and cool shouldn't be a problem. Going up and down steps, not so much.
Answer: I am going to make a frame with 4 fairly large tires , because I want to be able to go across gravel. This is a work in progress. The plan is to remove the wimpy legs and attach to the smoker body. Thereby not raising the 'center of gravity'.
Answer: I put locking swivel wheels on mine! Glad I did!
Answer: Sarah, it's made to be left in one place and not in and out of a garage or shed. I build a frame for mine with wheels.
Q:
when using the Camp Chef smoke to bake pies, do you use the water bath?
Answer: Hi Scott. Although I have never baked a pie in my Camp Chef 24, I would think that it is not necessary... given the fact that it's like baking in a regular oven. The humidity in the smoker may make it more difficult to brown up the pie crust. You would likely have to turn the heat up. I hope this helps. Have a great holiday season!
Q:
Why does camp chef send out opened box items with damage and missing parts?
Answer: Because in transit boxes get ripped or torn and parts fall out! Notify Camp Chef!
Answer: Because they don't like you
Q:
what size are the cooking racks?
Answer: They are 14 x 22. Big enough that I can fit a full rack of ribs front to back -- I got the rib rack and can cook 2 full packs of baby backs from Costco on a single rack. You can fill this thing up with a ton of food!
Answer: Without measuring, I would say 18" x 22". Well worth buying the Smoke Vault 24" instead of the 18" Smoke Vault. I have had my 24" Vault for well over a year now. Well worth the price, and will last for 10-12 years, (at least), if cleaned and properly maintained. Maintains temperature within 2 dgrees, and cooks as well as a $3,000 smoker.
Answer: 14 inches deep, 22 inches long, it tackled 2 18 plus pound briskets this weekend with very good results
Answer: We think they were 22 inches but aren't sure, wide but we bought it for a friend and he is not home to ask. sorry we couldn't help
Answer: 22" wide X 14" deep
Q:
Does the smoker vault (either the 18" or 24") come with the hose connector for the propane tank? I know the tank isn't included. Thanks!
Answer: It comes with the connector. All you need is the tank and wood chips and you are ready to smoke! Took one summer to properly season it, but once you get it going, you’ll be smoking like a pro! I was able to smoke two briskets, one beef rib and ribs on one tank..
Answer: Yes, the propane tank connector hose is included.
Answer: Yes..
Q:
is there a wheel kit ?
Answer:
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Answer: It does not come with wheels. I looked up the manual on the manufacturer's site: http://www.campchef.com/media/manuals/SMV24S_Manual.pdf and there is no mention of wheels there in the listed accessories. Customer service info is on their home page http://www.campchef.com/. If you wanted to ask the manufacturer to possibly introduce a wheel kit, the phone number for customer support is 1-800-650-2433. Good luck!
Answer: No there is no wheel kit
Answer: No, but you could add wheels if you want. You would have to cut wood blocks or something to attach to the legs.
Answer: Hi Tom,
Answer: Not that I am aware of, but I don't think it would need one. It's important to keep it level, so wheels may make that more difficult. I keep mine covered and it does fine. That said, it's not that hard to move, and you could certainly fab up a base w casters.
Answer: No wheel kit. Not that heavy to move around tho.
Answer: Commercially, not to my knowledge, troll the internet a bit and you will see some neat mods. Most smoker guys are really good about sharing ideas. By the by, this unit is not that heavy.
Answer: not that i have seen
Q:
is this smoker manufactured and assembled in the USA?
Answer: I honestly don't know. But, we have had several smokers and this is the best for its price point.
Answer: i think so but cant be sure. it has served me well. i love it for many diff reasons
Q:
where do you place the nomex gasket around the interior of the door frame or small smoker frame?
Answer:
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Q:
Is the box insulated?
Answer: No, it's not insulated. I would suggest you get some high temp self adhesive gasket for the doors to help keep in the heat and smoke. I found it helps a lot.
Answer: No. No insulation.
Answer: No, not insulated.
Answer: Give this a try! https://www.amazon.com/gp/product/B00JMV0BD4/ref=ox_sc_sfl_title_33?ie=UTF8&psc=1&smid=A262TPPYXMWGNT
Answer: No, if it was you would not be able to hold low temp with a fire inside it would get way to hot
Answer: No, it is very thin metal.
Answer: , no it is not
Answer: No.
Answer: No.
Q:
G'day; we just ordered the 24" Smoke Vault and have a query on seasoning. Are there instructions or is there a general consensus on what to do? Thanks
Answer:
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Answer: The instructions have cooking tips etc.There is a couple of pages with recipe plus seasoning
Answer: There are instructions, but basically just fill it up with wood and water, then let it run for a couple of hours
Answer: Happy Thanksgiving Tom, have fun with your new smoker. We love ours ;)
Q:
what about shipping packaging issue
Answer: When we received our smoker, there was a little assembly, but very easy, packaging was fine !!
Answer: I had no issues with either. Smoker arrived well packed and unscathed.
Answer: I just received a smoke vault and the packaging did not protect the smoker from having three fairly substantial dents. It is packed in a cardboard box surrounded by styrofoam. The cardboard is a about the thickness of a paper bag (my exageration). You would think they could spend $2 more on a better box and avoid the returns.
Answer: No issues at all. I "think" this was an old problem that they may have resolved. I don't know for sure. All I know is mine came in 100% fine.
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Answer: I had no problems with packaging.
Answer: I would never order this off of Amazon. Tried twice, both units damaged. Went to tractor supply and got one, no damage!
Answer: Just received my 2nd Smoke Vault this week and it is beat up as badly or worse than the first. Although the box is fairly in tact, the door on the vault looks like a VW was dropped on it. Going back to Amazon.com, this time for a refund. I'll try to find one locally.
Answer: Packing was fine no dents great smoker best I have used
Q:
how long does a tank of propane last? Will a full tank last for a 14 hour smoke?
Answer: Depending on the time of year (I live in New England) In the winter I get about 40 hours per tank for a hot smoke and much more when doing cold smokes. In the summer when it's already 90 degrees probably around 80 hours.
Answer: Not sure how it lasts, but will definitely take care of a 14 hour smoke at 225 degrees
Answer: Everyone talks about how long it goes on a "tank." What size tank are you talking about? How many hours per gallon? At, say, 225 degrees?
Answer: yes. I have gotten about three 6 hour smokes at a temp of about 225-250
Answer: It will make 14 Hr easy at 220-225℉
Answer: It will last about that long maybe a little longer. I can usually cook about 3 times with a tank
Answer: I have found that my use is about five, five, hour sessions. That is smoking ribs for the most part.
Answer: Yes I have smoked for 18 hrs and still had a lot left.
Answer: Depending on temps, both outside, and the temp you're cooking at, the tank will last much longer.
Q:
Does anybody use a temp probe here and how do you pass thru the door/wall. I have thermoworks dual probe
Answer: I use a dual probe system for mine, and I highly recommend it since the temperature gauge on the door is crap. Without drilling you have three options to pass through the wires, one on each side vent, and one on the top vent. It will take some trial and error for optimal placement of the grill temp gauge. Meat temp depends on the cut of meat you are smoking -- always in the thickest part.
Answer: There are air vents on the side you can run a probe through but I found I could just close it in the door as it is not an air tight fit.
Answer: I drilled a small hole under one of the handles and put in a rubber grommet. I'd rather have a silicone one for higher temps but the rubber has been fine for low temp smoking.
Q:
Does the vent being on top allow for rain to enter the smoker? Has this caused anyone problems?
Answer: I'm in south Florida and it rains pretty much every other day here. I've smoked both poor shoulders and ribs during pretty substantial rain and regardless of having the top vent wide open it didn't affect the cook. The rain did however make it difficult to regulate the temp of the cook.
Answer: I agree with Paul on the temperature regulation, the steel is not that thick so rain would certainly pull some heat from the smoker. As far as rain, water, snow (depending on your location) certainly has the chance to enter the smoker but I have used it under my breezeway / porch, the smoke is blown out of the breezeway while it is still sheltered from the rain. I'm sure, with a little ingenuity, you could rig something, maybe an upside down bowl propped up on small bricks or something, smoke and heat can escape but water will not get in, just a thought.
Answer: If it rained, Water could get in. But I live in Nor Cal. No rain. Great smoker. I like it
Answer: I made a cover for mine. The whole smoker fits under it.
Answer: It shouldn't provide any problems, it's designed for outside use in variable conditions!
Answer: Would never need to use the unit when the conditions are that inclement
Q:
What is the lowest temperature that you can smoke at? I want to smoke jalapeno/cheese sausae and it cannot go over 165F or the cheese melts/
Answer: Buy a $15 smoke tube and fill with pellets. Only a 10/15 + degree differance over outside air temp. I smoke cheese when it's below 55 out.
Answer: I haven't actually tried to hold temps that low, but it should be able to. I have held temps at 190-200F, and the temp control knob was at about 40%. I would be confident trying to "cold" smoke with it.
Answer: The question isn't how low will the vault go, the question is "At what temperature will the wood product smolder" I get the coveted blue smoke at 220.
Answer: I would say around 200 degrees. You need to get the wood smoking.
Answer: I have had mine as low as 140 but it takes some careful adjustment on the temperature dial.
Answer: You can make smoke in the chip pan at those low temps, it's just not hot enough and that's what I use an amaze tube for independent smoke.
Answer: the lowes't I' used mine is about 175, I think it would go lower.
Q:
What size/dimension gasket works for the door to prevent the smoke from escaping? Thanks!
Answer: you can find adhesive stove gasket here at Amazon that can be cut to size. The product is mentioned in the reviews. I didn't find that it lasted. Further, I don't think it's necessary. this unit puts out plenty of smoke and it's not like all of that smoke is going to leak out the door instead o f the top vent.
Answer: I see no need for a door gasket to seal the door to the box. Very little smoke (if any ) escapes via the door. The amount of smoke produced is more than sufficient to properly smoke the pork ribs, beef brisket and chicken which I have cooked in it so far. Additionally, a tight box would present the risk of making a chamber where the gas could accumulate and possibly explode if for some reason the flame went out while the gas flowed; and then someone introduced an ignition source before the accumulated gas was dispersed.
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Answer: The vent on top always stays open and little bit. The smoker isn’t air tight so the question is irrelevant. It does not leak from the door only from the top.
Answer: I don't think it's necessary. Mine doesn't leak that much smoke. It has vents on the top of both sides that never close fully. That is by design.
Q:
A review says this is not a "set it and forget it" smoker - you have to watch it like a hawk. is that accurate?
Answer: You can't watch it like a hawk because hawk's leave the nest. Mine goes out by itself all the damn time, you'll have to watch it more closely.
Answer: It's not a set it and forget it however you don't have to watch it like a hawk either. Wind plays a factor.
Q:
hi there guys!!! can i to make 3(abouth 10 lb each) brisket and some 4 pork bbk ribs?
Answer: I think you can you may have to buy some extra shelves. Shelves are 21" wide and 14" deep. You can put 5 shelves in. They are space 4" apart and 4" from the top. Hope this helps.
Answer: You would be pushing it just a bit. I believe you may have to get an extra rack. It comes with 3. Four full size ribs won't fit on one rack. But maybe two briskets can fit on one rack? Ultimately it will work. Just may need the extra rack!
Answer: Yes, but.... , they only give you two shelves for meats, and one fine mesh screen/shelf for jerky. You would need to purchase an additional shelf if you want to cook all the meat you want at one time. I would have to look, but I believe there are racks for four shelves.
Answer: I think you would have room but you would need to buy more racks look further on amazon. By far the best smoker I have ever had.
Q:
Will this work in the winter? I've read that it can't hold the temperature when ambient is below 35F
Answer: Yes it can. I had mine hold a 400° temperature in 30° weather. The guage is deceiving in the winter due to it being half in the cold and half hot. Use a thermometer that can go in one of the smoke vents to get a accurate reading.
Answer: In PA, I've used this unit in November, December, and January. The only thing I've noticed is, cook times tend to be longer, and I had to increase the gas flow to get the temp I wanted. Another factor to consider is wind conditions, that will also impact your temp and by extension cook times. I agree with tim on the probe issue. Never trust the gauge on the door -- even in the dog days of August...
Answer: This is not the smoker to buy if your smoking in freezing temperatures.
Q:
Do you need wood chips and propane to use this ?
Answer: Yes and no. The propane is what does th he cooking, the wood chips are what adds the smoke taste and makes it a smoker. But as an example. When cooking ribs, at some point they are often wrapped in foil or paper. Once wrapped, the smoke will no longer be effective, so you just cook with the propane.
Answer: It is designed to use propane. I converted mine to use natural gas. I use larger wood chunks rather than small chips for smoke. The large chunks of wood provide smoke for over four hours. Big Green Egg smoking chunks is the last bag of hickory chunk that I bought.
Answer: Yes, this is a propane smoker. And yes you also use wood chips that you soak in water first. I've been very satisfied with my unit.
Answer: You need propane and chips, or better, chunks.
Answer: Yes you do. We buy flavor wood chips in the store.
Answer: No I use wood chunks.
Q:
This says 'power source gas'. do they actually mean propane? this is confusing for someone looking for a natural gas smoker.
Answer: It can easily be converted to Natural Gas.
Answer: it uses propane gas
Answer: It is a propane gas smoker.
Answer: It is propane.
Answer: It uses propane and comes with the hose and regulator.
Answer: Propane= Gas
Answer: Yes, it is propane.
Answer: yes same as bbq grill
Q:
What are the dimensions of the feet. I am building a stand with wheels and I need to know how large to make it.
Answer: 23" ACROSS THE FRONT, 21" ON THE SIDES, TIGHTEST MEASUREMENT I CAN GET, PROBABLY A 24"x 22" STAND WOULD WORK GREAT.
Answer: 21 1/4 X 29 5/8
Q:
Can I use a 1/2” hose to convert to natural gas or should I buy their kit and just buy a reducer?
Answer: I am doing the same thing. On the Camp Chef website there are conversion instructions for all their models. For this smoker it takes a specific drill bit (listed on the pdf) and I would use their hose (it is cheaper long term). But I too have a 1/2" quick disconnect natural gas termination on my deck. I will be modifying the nozzle and getting their hose. From there, I will get a reducer to mate their hose's nozzle to my QD (3/8 to 1/2, I think their hose is 3/8 but I may have that wrong, which is why I am waiting to order it and have it in person).
Answer: In my opinion natural gas should be hard piped. However if you want to use a hose, you must use a certified hose designed for gas service. I would recommend a braided hose. Listed outdoor gas hose connectors must be in compliance with ANSI Z21.54 - used to connect portable outdoor appliances. A qualified plumber will need to run the line and pressure test the line before use. You will need a shutoff valve before the hose connection.
Answer: My son converted his BBQ smoker to natural gas with a conversion kit. I can't answer your question directly but if my son can convert his BBQ'r to natural gas I believe you could convert as well.
Answer: To be safe I would buy their kit.
Answer: buy the kit, you will probably need a different nozzle to change the gas flow as well.
Q:
Its me or the smoker temp gauge is really off?. Mine is about 50-70 off at 225F compared to my thermoworks dual
Answer: Temp gauge is useless. Get yourself a Maverick ET-733 long range dual probe thermometer. You can keep an eye on your meat temp as well as the temp inside your smoker from inside the house. It's very accurate. My Smoke Vault temp gauge always says it's around 210-225 inside when in fact it's around 240-275.
Answer: I have the 18" Smoke Vault and the temperature gauge was not accurate at all and would stick, but fortunately I bought and installed the Weber 63028 temperature gauge as a replacement and it now the temp is accurate. Good fit and finish too.
Answer: Oh no, it really is off, invest in a dual temp gauge. I got mine from Amazon and it has two probes, one for the grill, the other for the meat. Make sure you go with one that can gauge on internal temp, time is not the best since there are several variables that influence the heat in the smoking cabin and not to mention the cut, density, and fat content of what you are smoking. Always place you're meat probe in the thickest, most dense part of your meat.
Answer: The gauge is off so I use a electronic gauge that has a remote one I can keep in the house and keep track of the temp. I really like the smoker it does a good job.
Answer: Yeah, it seems to not be all that accurate. I use a Bluetooth ambient gauge and monitor temp that way. You could probably swap out the thermometer with another but I've found this solution fits my needs better.
Answer: I also found that by taking the tray you put the water in and putting playground sand covering that with alum foil. Then taking an alum pan and putting water in that and setting it on top of the covered sand helps to maintain the heat better.
Q:
Has anyone used it in the 160 degree range? I would like to use it for smoking sausage and need to keep that temperature accurately.
Answer: Yes. This can be used to smoke in the 160 degree range. With any gas smoker you will need to adjust the flame accordingly to keep it in the desired temperature range.
Answer: That would be possible I believe. You may need to modify it by using a electric burner instead of the gas. You can find easy modifications online. I would not recommend smoking sausage too low unless you first use proper curing process however.
Answer: My Camp Chef, which I had converted to natural gas was unable to hold a stable temp. It required constant adjusting. Not sure if propane had the same problem.
Answer: Yes, I was able to keep the temperture at that level during multiple cooks. Never had a issue.
Q:
For those who added a door gasket, which one did you buy and how did you like it?
Answer: You don't need a door gasket
Answer: I think it better without one It allows it to breathe better
Q:
How can I get this delivered
Answer: Amazon will deliver this to your home using whichever delivery option you select, but it's a heavy box. Speaking from experience, I recommend recruiting a buddy to help you move it out to your yard. Otherwise, you may have to unpack the box and carry it piece by piece to wherever you want it to go.
Q:
Is there enough space to add some additional steel plates at the back and sides, to better hold temperature? Maybe at the door, too?
Answer: Yes- But why would you want to? It cooks too hot as it is. Smoker= low and slow. The only problem with this is getting the wood hot enough to smoke. Great box for what it is.
Answer: no need to - but I would guess you would also need to modify the racks
Q:
Does it make more smoke than an electric smoker?
Answer: It makes a lot more smoke than an electric smoker. I have an electric smoker and I prefer this over that any day. I really like to smoke I use it all the time I get great smoke out of Chunk and chip. It has a nice big water pan and a big chip tray.
Answer: Never used an electric smoker but I am very happy with this after using it for ribs, pork shoulder, brisket and chicken.
Answer: The amount of smoke you get in either one is dependent on how many wood chips you put in the chip tray and the cooking temperature you select. You will need to add more chips after the first couple hours, but after that, it won't absorb much more smoke flavor, so no further wood chips are needed.
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Answer: Don't know about the comparison, but amazingribs.com would likely say yes. This thing produces smoke from as many chips as you want to put in it.
Q:
Can you smoke two 15 pound turkeys at one time?
Answer: It is possible. Keep in mind the total dimensions are 24in.W x 16in.D x 30in.H and the cooking racks dimensions are 21 1/2in.W x 14in.D.
Answer: Number is no problem if there is height. Be careful with time as these may be quicker than you think.
Answer: Yes the shelves are adjustable. Two turkeys would fit nicely. We love our smoker
Answer: I am not sure. probably have to go to the store and measure the height of the bird and check rack spacing. I think it may be possible.
Answer: They will fit, but could cook uneven
Q:
Is there a cover to keep this out of the weather?
Answer: Yes, Amazon sells it as well. Just search for Smoke Vault 24" Cover.
Answer: Yes there is. Go to their website and find the item, then compare prices. Amazon was cheaper when I bought mine.
Answer: Doesn't come with one but you can buy one here at Amazon.
Q:
Can the camp chef smoke vault 24 be converted from propane to natural gas ?
Answer:
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Answer: Yes, that is what I did. Camp Chef has instructions on their website. Just have to buy the natural gas hose and drill out the orifice in the burner with a #51 bit. You will need a fitting to go from the 3/8" hose to your size pipe thread.
Answer: The "Kit" has one part in it: just a hose. I wish it included a new orifice, but it doesn't. The orifice into the burner has to be drilled, as mentioned by Glenn Preble, to make the hole larger, as natural gas is under less pressure than LP from a propane tank. And I'm still trying to figure out what size a "#51" bit is... they don't stamp that on any drill bit packaging in your local hardware store (at least not in Lowes)
Answer: Yep. There's a part required to do it (consult their website or amazing ribs.com) so I'm no expert.
Answer: Yes with a kit they sell
Q:
How many approximate hours of cooking would you say I can get from a properly filled 20 lb propane tank?
Answer: Between 30-40 hours during the summer and 10-15 hours if its freezing outside. This smoker is the best propane smoker on the market and you won't be sorry.
Answer: It really depends on the weather because it is not insulated at all. I do 4 10 pound pork butts at a time for 8-10 hours and can usually do 3 cooks on a 20lb can. During the extreme cold, it will take over half a can per cook.
Answer: That depends on ambient air temperature, any wind or rain and the setting that you have selected for smoking. On the average I get a minimum of 24 to 36 hours at temps about 225 and my ambient temps are at least 45 or higher.
Answer: approximately 30+ hours
Answer: I'm not thanks exactly sure, but I can tell you that I've gotten multiple hours-long smokes out of a single tank. Plus, it's easy enough to have a second tank on standby, just in case.
Answer: It does depend on the temperature that you will smoke at since higher temps need higher flame which equals to burning gas more quickly. With that said, I usually get ~36 hours. I've thought about investing in a scale just for the tank, but for now I use the hot water trick to determine the tank's contents. I also bought this model so that I can switch it over to natural gas so that I won't have to worry about running out of gas anymore.
Answer: 20+
Answer: on high about 30 hours
Answer: Depends on how big you have the flame. I've had over 30 on a tank but never really timed it
Answer: To answer the question, we cannot give you the exact but quite a few. Of course it all depends on how high or low that you set the temp. Sorry that we cannot be more specific. We really love our cooker and hope that you enjoy yours as well.
Q:
can this unit be hooked up to natural gas?
Answer: You will need to buy the natural gas hose kit to make the connection, and you will need to drill out the orifice to keep the same BTU rating once you switch to Natural Gas. Camp Chef has instructions on how to do this on their website. If you have any questions you can also contact our customer service and we would be glad to help clarify the process.
Answer: Yes, and it works well on nat gas. The only problem is with the regulator. You either don't change the gas flow at all, or you change it too much. I can't imagine it being any different on propane. You will need the kit to convert it, and a special drill bit that is about 2$. But it's pretty easy to convert.
Answer: Yes, I bought the conversion kit with included gas hose and quick connection. You have to remove gas valve orifice and drill out slightly larger. Camp chef has instructions that indicate drill size
Answer: This unit is propane...........
Answer: Yes it can Ernie. You can buy the conversion kit for $51.99 . Sold as an accessory from Camp Chef on Amazon.
Answer: This Camp Chef 24in. Propane Smoker is designed for propane use only.
Answer: You should check on the manufacturer website.
Answer: Yep. You will need an adapter, though... If you look around, there are forums that cover how to do it.
Q:
Will it hold a typical sized Thanksgiving Turkey sitting up beer can style?
Answer: Just smoked a 13 pounder sitting up. This smoker holds more than you think, in fact I try to smoke several things at a time to take up space. Smoked a brisket and two sets of ribs for labor day.
Answer: I'm quite sure it will. It has a lot of room but balancing it may be difficult. The grates don't seem quite as sturdy as a typical oven grate, but it is plenty roomy.
Answer: Easily, the cabinet size is its best feature
Answer: I have done this a couple of times. I love how I can re-arrange the racks just like an oven.
Answer: It will...very large smoking area
Answer: Yes it would. We love ours
Answer: yes it would
Answer: Yes
Q:
Will a full packer brisket fit in the 24" Smoke Vault?
Answer: I did a large brisket in the 24" unit not too long ago. The only problem I had was my own fault, I didn't trim any of the fat, and had grease leaking out from the sides and bottom of the door. It was my own fault, next time I'll have a butcher trim the excess fat off for me.
Answer: i have put a 8lb Brisket in there no problem. i can see a 12lb brisket in there no problem. slow and low!!!!!
Answer: Do not know. Never tried. Sorry.
Answer: Yes
Answer: Yes
Q:
How Rust-Resistant is the bottom with year-round exposure? Masterbuilt rusted out in 3yrs on me.
Answer: Mine is under cover so it does stay dry but does have to put up with southern humidity . I have no signs of rust in about 1 1/2 years. I have previously owned a Mastercraft (electric) . Had a cover on it and don't remember any rusting of the body but the leads to the heating element did rust and break. I would also suggest using some means to keep virtually any such type unit out of the elements.
Answer: We have a cover on it and have had it outside for about 6 months, no rust.
Answer: I’ve owned it for one season, kept it covered. Still looks brand new.
Answer: That i don't know I used it twice and that was it very poor unit overall
Answer: Buy a Cover, Dude
Answer: I havent had it long enough to know
Q:
Are the above weights and dimensions with packaging or without? is the packaging made of wood? if so is it ispm15 for international forwarding?
Answer: The dimensions are without packaging, but the shipping weight is: 87.0 lbs. We only ship to the U.S.. Thank you for asking!
Answer: I don't know about the weights and dimensions, but I can tell you that the smoker came in a thick (reinforced) cardboard box and that size of the box was smaller than the actual smoker due to the legs and that the total weight of the shipped product was comparable to the smoker itself. By the way, this smoker is great! We use it all the time to smoke a wide range of fish and meat. I would recommend it to anyone.
Q:
Is the temp gauge low-med-high,? if so can you dial it in between low to med or med to high
Answer: The temp gauge is an analog gauge showing the temp from 50 to 550 degrees (F). You regulate the temp by adjusting the vents on the smoker; or by adjusting the propane flow; or both.
Answer: The gauge has a high-med-low markings, but you can adjust the temp linearly via the gauge, so it's like adults it like an oven dial.
Answer: Mine is calibrated in 20 degree increments...The controls can set a temperature but as the food cooks that temp will climb (driving out water). Even with a water bath, the food will eventually loose enough moisture that the temp will begin rising, so while you can set it, you must monitor the smoking...
Answer: It's set in degrees, and can be adjusted in increments
Q:
Lp water column or psi for the unit?
Answer: Not sure I understand the question. It runs well off of a standard 20 pond tank of propane. You only need to crack the valve open a little.
Answer: I run mine on 11 inches
Answer: Your question does not make sense. What are you asking for?
Q:
is the burner made of brass?
Answer:
Answer:
Answer: No it's some kind of cast
Q:
Is this LP or natural gas??
Answer: As mentioned on the Camp Chef website: you can convert to nat gas with the "conversion kit" (which is just a hose and quick connect adapter) PLUS also drilling out the orifice with a #51 bit. Mine worked great with a 1/16th drill bit (slightly smaller than #51 as #51 = .067 and 1/16 = .0625). The gas flow is perfect and the temp in the smoker (according to the supplied temp gauge) got up to 500 degrees f. Tip: get you a Hand Drill Set so you can drill it by hand (brass is soft).
Answer: It comes set up for propane but can be converted to natural gas by using the hose kit that is available and by enlarging (with a special drill bit) the valve orifice.
Answer: This is LP but can be converted into natural gas.
Answer: It uses propane but you can do a natural gas conversion if needed.
Answer: The Smoke Vault is LP but you can get a natural gas conversion kit from the Camp Chef website. Hope that helps.
Answer: Propane. Which should be able to convert to natural. Call the company
Answer: Propane
Answer: Propane
Q:
Can you smoke in the winter with this?
Answer: Oh definitely yes. You will have to babysit it more to maintain the correct temperature, and you may end up burning more gas, and of course wood chips (especially if it's windy). But yes you can, I've smoked a turducken in this for thanksgiving one year....turned out incredible.
Answer: Yes have smoked with this year around and have had no problems this. The meat comes out awesome! Hope this helped you. Good luck!
Q:
I just recieved mine today but seem to be having trouble turning the knob to low heat. Does anyone have some advice for this?
Answer: Hi Jake...not sure what you mean by "low" but I have had no problems finding the right setting for the temp I want. It does take a bit of effort. It's different every time because of differences in outside temp and wind. I usually try to smoke at 225 to 240 degrees F.
Q:
How can you be sure that the drippings do not catch fire?
Answer:
Answer:
Answer: Additionally, there is a removable base tray that catches any drippings that do not hit the water or smoke tray so occasional cleaning it would guarantee no drippings would come close to the flame.
Answer:
Answer:
Answer: They won’t! I’ve used this smoker many times Haven had anything catch on fire. My issue is that if it’s a bit windy and you’re trying to maintain 250degrees the wind will blow out the burner. Another reason to never walk away from your grill..
Answer: Most of the drippings go into the large water pan underneath the racks. You would only have drippings hitting the bottom sloped pan if you fully load the smoker.
Answer: There is a huge water filled pan underneath the food. All of my drippings have fallen into it I haven't had anything fall onto the burner. Keep the pan filled with water and you won't have any issues.
Answer: I USE FOIL PANS. ALSO IT'S WORTH THE MONEY & EFFORT TO LINE THE DOOR EDGES
Q:
Is this natural gas?
Answer: No,, these come plumbed for Propane but it is no big deal to convert it to Natural Gas. I did that and I have it plugged into my house Gas line that has quick disconnects so I can plug in this smoker or my gas grill. Go to the Camp Chef website on this product. They have very easy to follow instructions on how you can safely convert from Propane to Natural Gas. Be warned though, once you convert it to Natural Gas, you cannot go back to Propane as the method is drilling out an orifice to accommodate the changeover. This is best smoker if you want to run it on NG
Answer: mine is not, it's propane. i believe it can be converted with a kit.
Answer: No, it is propane
Answer: Propane.
Answer: It comes setup for propane, you have to get an adaptor hose for NG.
Answer: It takes propane cylinder.
Q:
What is the dimensions between the shelves and the top shelf and top of smoker?
Answer: There are spaces for 5 racks. They are about 5" apart and it is about 5" from top rack to the top of the smoker
Answer: There are 5 slots where a rack could be inserted. These are a little less than 4" apart and the top one is a little under 4" from the top of the smoker.
Answer: I'm sorry I don't have the answer. I haven't taken the smoker out of the box yet. Plan to do so soon.
Q:
Is the 24" smoke vault offered as electric?
Answer: The smoke vault is not offered in electric.
Answer: Short answer, no. Here's a list of Camp Chef items. https://www.campchef.com/smokers-grills.html
Answer: they didn't when I bought mine, check their web site.
Answer: No.
Q:
where can you get extra racks for my 24 vault and how much ?
Answer: I ordered them online.
Product reviews of Camp Chef Smoke Vault 24" Vertical Smoker, Body Dimensions 24 in W x 16 in D x 30 in
Amazon Customer : Smoke em if you got em
2nd one of these I have bought. Good smoker with minimal potential for issues. Only thing is wished there was some type of tray for when door is closed to add wood chips so dont have to open the door and pull hot wood chips tray out with oven glove.
Dude from LA : For the money and ability to convert to NG, don't pass it up
Made my first smoked brisket this weekend. 1 part was melt in your mouth awesome, the other was brisket jerkey. Not the smokers fault but mine. Here's what you need to know about this smoker
a. I am pretty handy and it took me an hour to assemble and then convert over to NG
b. It's no cheapo barrel for smoking. It's very well designed and well made
c. It works... Smokes very nicely using Natural gas.
d. Their temperature gage is not so much. Replace it with another 2" size that allows calibration from Amazon.
If you want to convert it from Propane to NG,, don't get spooked. Get a #51 sized drill (amazon has em). Just take your time drilling out the orifice. Pseudo directions on their website.
So, smoking things is fairly simple. Fill the water pan with water, load wood chips or my new discovery, wood chunks. they last longer. The gas valve is a little tricky as their is some backlash. You can get used to it relatively quickly. Season the box before you smoke your first meats by putting wood chips in the wood pad, water in the tub and let the smoke on high to get all of the factory unpleasant smells out..
This is bigger than what I wanted but since I have used it now, it's great. I bought this brand because it was the only one that was readily available to convert to Natural Gas verses LP or Propane. One thing to note, once you drill out the orifice for the gas, you can never use Propane again. For me, that's no problem as I am not going to smoke beyond our house. You will need to purchase a gas hose if you choose to do the conversion. Home Depot and Lowes and Amazon have them under $30.00.
Once you got it assembled and seasoned, go to youtube and watch how you do smoked meats and how you use this smoker. It will help you get through using this beasty for the first time. Get a replacement temperature gage and buy a digital remote thermometer. You will be all set. Worth the money!
a. I am pretty handy and it took me an hour to assemble and then convert over to NG
b. It's no cheapo barrel for smoking. It's very well designed and well made
c. It works... Smokes very nicely using Natural gas.
d. Their temperature gage is not so much. Replace it with another 2" size that allows calibration from Amazon.
If you want to convert it from Propane to NG,, don't get spooked. Get a #51 sized drill (amazon has em). Just take your time drilling out the orifice. Pseudo directions on their website.
So, smoking things is fairly simple. Fill the water pan with water, load wood chips or my new discovery, wood chunks. they last longer. The gas valve is a little tricky as their is some backlash. You can get used to it relatively quickly. Season the box before you smoke your first meats by putting wood chips in the wood pad, water in the tub and let the smoke on high to get all of the factory unpleasant smells out..
This is bigger than what I wanted but since I have used it now, it's great. I bought this brand because it was the only one that was readily available to convert to Natural Gas verses LP or Propane. One thing to note, once you drill out the orifice for the gas, you can never use Propane again. For me, that's no problem as I am not going to smoke beyond our house. You will need to purchase a gas hose if you choose to do the conversion. Home Depot and Lowes and Amazon have them under $30.00.
Once you got it assembled and seasoned, go to youtube and watch how you do smoked meats and how you use this smoker. It will help you get through using this beasty for the first time. Get a replacement temperature gage and buy a digital remote thermometer. You will be all set. Worth the money!
Viper : Great Smoker and very good interaction with seller.
Smoker is easy to use and keeps pretty seedy remperature. I did buy a dual thermometer for it, with rf transmitter. Can sit inside and watch TV while monitoring the smoker action.
Had a problem with the smoker being damaged during shipping. Contacted seller and they very quickly responded. Very impressed with sellers customer service and definitely recommend them.
Had a problem with the smoker being damaged during shipping. Contacted seller and they very quickly responded. Very impressed with sellers customer service and definitely recommend them.
Jen : Smoke Vault rules!
I love my 24” smoke vault!! I’ve fit tons of food in there at once...3 racks of ribs, Mac and cheese, and bacon wrapped jalapeño poppers with room to spare.
It’s light enough for me to move myself easily using the handles.
Temperature control is easy with a propane tank. The whole thing is well designed. I’m so glad I bought it and highly recommend. It’s the cream of the crop.
It’s light enough for me to move myself easily using the handles.
Temperature control is easy with a propane tank. The whole thing is well designed. I’m so glad I bought it and highly recommend. It’s the cream of the crop.
Amazon Customer : Happy so far
I’ve only used it 3 times so far. Chicken breast twice and a brisket. Smokes well, temperature remains stable once you get it where you want it. I agree with other reviews saying the metal is pretty thin but my dad has this smoker too (for 2 years) and his is holding up fine. Looking forward to attempting jerky and bacon and anything else I can think of to smoke! Only reason for 4 stars instead of 5 is the thin gauge metal and it vents a lot of smoke around the door. I’ve not found this to be an issue for temperature control or smoke flavor in the meat but it does pour a lot of smoke through the door. Also, minor burner adjustments can make a huge difference if you’re not careful.
Amazon Customer : Smoke em if you got em
2nd one of these I have bought. Good smoker with minimal potential for issues. Only thing is wished there was some type of tray for when door is closed to add wood chips so dont have to open the door and pull hot wood chips tray out with oven glove.
Cape Cod Scott : Great smoker.
This is the big brother to my 18 inch Smoke Vault which I bought 10 years ago and it's still going strong.
Very easy to get stable temperature on both versions. Glad I now have two of these beauties.
I like being able to use real wood chunks compared to pellets. Once you get the hang of setting the temperature to where you want it you'll have no issues for long cooks.
Very easy to get stable temperature on both versions. Glad I now have two of these beauties.
I like being able to use real wood chunks compared to pellets. Once you get the hang of setting the temperature to where you want it you'll have no issues for long cooks.
hdunnjr13 : Great Smoker
If you are in the market for a backyard smoker, get this. With LP gas as the primary heat source, and a thermostatic temperature regulator, this makes smoking meats easy and your cost goes down by not having to buy large amounts of charcoal or other wood sources.
I have used mine now to do ribs, chicken wings, and pork butts and all have come out exceptional. The 24" width gives you room to put pans in side by side so you can use this as a warming cabinet or even extra oven space during holidays. Highly recommended.
The only issue I had with my smoker is the packaging that it came in. Mine had a dent in the door which is cosmetic only, has not impeded the function, but the manufacturer has not returned my calls or email. Not happy about that. The packaging needs improvement.
I have used mine now to do ribs, chicken wings, and pork butts and all have come out exceptional. The 24" width gives you room to put pans in side by side so you can use this as a warming cabinet or even extra oven space during holidays. Highly recommended.
The only issue I had with my smoker is the packaging that it came in. Mine had a dent in the door which is cosmetic only, has not impeded the function, but the manufacturer has not returned my calls or email. Not happy about that. The packaging needs improvement.
Richard W. Shaw : Very controllable smoker
Recommended improvements first: The door is relatively thin and buckled out toward the bottom. It should be heavier made, have a gasket and two latches as opposed to the one in the middle of the door. When running the smoker at a low temp (225) the flame kept going to on a windy day. I think there should be a skirt around the bottom.
The good: I made a skirt that fixed that particular burner problem. The door has stopped buckling, but of course the smoker is not airtight, nor would I want it to be. I first smoked ribs and they weren't so good. My fault. I then smoked a whole pork tenderloin and that came out good. Next, boneless chicken. It's not recommended to smoke boneless chicken as they usually dry out. I brined mine first for an hour and smoked them at 250 degrees for 45 minutes. Excellent. This past weekend I smoked an 8 lb. Brisket with mesquite chips for 14 hrs. It came out awesome. The beauty of this smoker is that you can control the temperature perfectly all the time. Don't use chunks in this smoker, use chips. At low temperatures, chips work much better than wood chunks. This weekend I'll try ribs again and a ham butt. I do highly recommend this smoker. You may have to make a couple of minor modifications, but it is worth the extra effort. Again, it is basically well made and being able to maintain temperature over many hours is a huge advantage! One more thing, it sips propane.
The good: I made a skirt that fixed that particular burner problem. The door has stopped buckling, but of course the smoker is not airtight, nor would I want it to be. I first smoked ribs and they weren't so good. My fault. I then smoked a whole pork tenderloin and that came out good. Next, boneless chicken. It's not recommended to smoke boneless chicken as they usually dry out. I brined mine first for an hour and smoked them at 250 degrees for 45 minutes. Excellent. This past weekend I smoked an 8 lb. Brisket with mesquite chips for 14 hrs. It came out awesome. The beauty of this smoker is that you can control the temperature perfectly all the time. Don't use chunks in this smoker, use chips. At low temperatures, chips work much better than wood chunks. This weekend I'll try ribs again and a ham butt. I do highly recommend this smoker. You may have to make a couple of minor modifications, but it is worth the extra effort. Again, it is basically well made and being able to maintain temperature over many hours is a huge advantage! One more thing, it sips propane.
Kevin : Very thin metal box. Buy another brand.
Arrived with some small dents. It’s not so much the packaging as it is how thin the metal is. Did not have time or would have returned it. This is a single wall thin gauge box similar to a cheap metal cabinet or shelving. Design is great, just cheap materials. The door is fairly nice, which means it may be pulled for a brick smoker project in the near future.
Temp gauge was right on, temp control varies with sun and heat. Flame blew out once on first smoke from wind.
Temp gauge was right on, temp control varies with sun and heat. Flame blew out once on first smoke from wind.
Viper : Great Smoker and very good interaction with seller.
Smoker is easy to use and keeps pretty seedy remperature. I did buy a dual thermometer for it, with rf transmitter. Can sit inside and watch TV while monitoring the smoker action.
Had a problem with the smoker being damaged during shipping. Contacted seller and they very quickly responded. Very impressed with sellers customer service and definitely recommend them.
Had a problem with the smoker being damaged during shipping. Contacted seller and they very quickly responded. Very impressed with sellers customer service and definitely recommend them.
joaquin ortiz : For the serious, passionate, semi amateur smoker, ready for the next step in perfecting his art.
Level2, for the serious smokers. Works like a charm, holds heat perfectly, use it as a work horse, for my business.keep it clean, and it will last for ever. Paid for itself the first time I used it. Can hold 6 pork shoulders, without a problem.
bert : conversion to natural gas did not go well
I followed the additional directions provided by Camp Chef to convert this smoker to Natural Gas. Drilled the orifice as specified, but the balance between air and gas was poor - so flame was windy and frequently blew out. The air shutter on the venturi is pinned open, making it non-adjustable. To get a proper air-fuel balance it needed to be closed. So a little dremel surgery was required to unpin the shutter so it could be rotated closed. That fixed the problem. Customer service was very responsive, but did not come up with a workable solution. So I solved the problem myself. Since then, i have used it for three cooks, and i love it. The parts that hold wood chunks and water are far more robust than the smoker it replaced. Also, parts that might burn out are easy to replace.
William R. Stowell : Great Value and Very Good Product
I really enjoy this smoker and for me it was a superb value as I purchased a slightly damaged unit that had been sent back at a large discount, thanks amazon warehouse. It took me almost 10 mins to find the slight damage which was barely noticeable on the rear of the unit and had no affect on the functionality of the unit. With that being said even at full price I would consider this a very good value. I did a large amount of research on smokers and came to the conclusion that this camp chef unit has excellent build quality and delivers wonderful flavor for whatever you are cooking. Assembly was simple, straight forward and easy. The fit and finish of the unit is very good and the design is simple, functional and makes my back porch look better, I like the vault ring around the thermometer. The interior volume is great with lots of room for food. I did not find any reason to buy the gasket for the door as after the third time using it any smoke loss around the door stopped. The thermometer is good but I did buy an electronic thermometer to verify temp. The burner unit itself is quite powerful well engineered and constructed, I had no issues maintaining temperature however since this is a non insulted unit I imagine you might if you live north of the Mason Dixie line. The final results have been great everything from pork butt to salmon to drumsticks have been wonderful the three adjustable vents work great at controlling the smoke flow. The height of the unit is perfect for loading and unloading. The three racks, two regular and one jerky, chip pan and water pan provided are of excellent quality. Clean up and maintenance on this smoker is fantastic everything is easy to get out and scrub and the footprint of the unit is quite small even with the LP tank attached. In addition the unit appears to be quite efficient I have done four smokes for a total of 20 hours and my 20 lb LP tank has still not run out yet. Camp Chef as made me a Happy Camper ;-) Enjoy!
Michael Hershberger : Spend the extra money and buy something better
I was really looking forward to using the Smoke Vault. I read the reviews and was excited to buy it and start using it. Bad decision. The thermometer reads 30 degrees less than my digital thermometers. The burner control is not sensitive enough. Every adjustment changes the temperature 30-40 degrees.
What a waste of money and now my time in trying to keep a reasonably consistent range of temperature.
What a waste of money and now my time in trying to keep a reasonably consistent range of temperature.
joaquin ortiz : For the serious, passionate, semi amateur smoker, ready for the next step in perfecting his art.
Level2, for the serious smokers. Works like a charm, holds heat perfectly, use it as a work horse, for my business.keep it clean, and it will last for ever. Paid for itself the first time I used it. Can hold 6 pork shoulders, without a problem.
A. White : Seems well made and sturdy
It took me a while to assemble but it wasn't difficult. I did the conversion to natural gas during assembly. I've only used it once so I'm still learning where the "sweet spot" is on the temperature knob. Everything works like it should
rfcad : Good product that does what it promises
I have had the Camp Chef for a year now, and have smoked Ribs, Brisket, chicken and sausage. Easy to use and smokes all of the above nicely. I wrapped the wood chunks in aluminum foil which stabilized the release of smoke. For the price this is a great buy. For beginners or experts this is a good product.
C. Thomas : Great for the Price
I bought this smoker after doing some research and decided it was the best one in its price range for what I wanted to do with it. I used a torpedo style smoker for almost 12 years and wanted to upgrade to a better model when it was time to replace my old smoker. I am a frequent smoker, but I do not smoke in huge quantities so this one seemed to be a good fit for me. So far this has proved to be true for me. This smoker has a cavernous space to fill and will accommodate a huge amount of meat to be smoked at once, but you won't need a trailer for move it.
It arrived in perfect condition from the shipper to my front door ahead of schedule. I leasurely put it together over a period of an hour or so without any hassle at all. All the parts fit together well and went together as designed with simple, clear directions. One screw stripped when tightening, but two extra screws were provided so I ended up with one to spare anyway.
Again fit and finish were acceptable and as advertised.
I seasoned the smoker as directed and then smoked two full slabs of pork back ribs. I found the thermometer that comes with the unit to be as notoriously questionably accurate as my research told me it would be. I also found the heat settings not sensitive enough to easily set the dial where needed to smoke at temperatures between 175 and 275. There is a sweet spot on the gas adjustment dial, but depending on weather conditions ( outside temperature, winds and humidity) finding that spot takes a lot of trial and error - this too was spot on accurately explained in the previous buyer feedback and information from my research so I was not surprised or upset by it.
Once I found the dial setting needed to keep the temp where I wanted it (220 to 225 degrees) the temp still changed because I was smoking on a breeezy day and the wind blew out the gas flame once. On the second day I smoked some pork chops. The temperature jumped to 300 degrees before I backed it back down. During all smoking I was checking the temperature every 10 to 15 minutes. For thin pork chops this was probably too much as they were a little over cooked. But, I am man enough to also say that I likely simply over cooked them and the error was all mine.
After six hours of smoking one day and three hours the next I can say the wood chip tray is adequate for six hours of smoking, but more smoking time means adding more chips. The tray is shallow and placed close under the water bowl so the wood tray is better suited to chips and thin chunks of wood. Thicker chunks of wood won't fit on the tray as the water bowl bottom is too low to the chip tray (clearance for wood is probably no more than 2.5 inches so chunks may not fit. I also noticed the wood chips tend to burn and turn to ash only directly over where the gas flames are coing up from underneath. The further out from the center of the chip tray you go the less the chips are turned to smoking cinders at lower temps, so the second smoking event I mounded them up and they burned more evenly.
The water tray/bowl is sufficient in that after six hours of smoking I still had about 3/4 inches of water left.
Over-all there are a few areas for improvement for this smoker, some that may cost more and therefore make it into another more expensive smoker (a better thermometer and a thicker door) and other areas that seem like they would make for a better smoker with only a little more cost (separate water and wood chip door to allow wood and water to be added without breaking into the "vault" and a deeper chip tray and larger gas burner ring to allow for chunks to be burned and more evenly and thoroughly burned chips). As for the design, I am not sure why none of the three vents can be completely closed. I am being nit picky here because I think for the price, this smoker is a great value. This is a less expensive smoker that performs like a much more expensive one. I highly recommend it for the frequent, mid-range volume, non-commercial smoker.
Finally, I would recommend that anyone who buys this smoker should go ahead and get a good digital thermometer if they don't already have one. Also, get the smoker cover at the same time, it will protect your investment and make it last so much longer.
It arrived in perfect condition from the shipper to my front door ahead of schedule. I leasurely put it together over a period of an hour or so without any hassle at all. All the parts fit together well and went together as designed with simple, clear directions. One screw stripped when tightening, but two extra screws were provided so I ended up with one to spare anyway.
Again fit and finish were acceptable and as advertised.
I seasoned the smoker as directed and then smoked two full slabs of pork back ribs. I found the thermometer that comes with the unit to be as notoriously questionably accurate as my research told me it would be. I also found the heat settings not sensitive enough to easily set the dial where needed to smoke at temperatures between 175 and 275. There is a sweet spot on the gas adjustment dial, but depending on weather conditions ( outside temperature, winds and humidity) finding that spot takes a lot of trial and error - this too was spot on accurately explained in the previous buyer feedback and information from my research so I was not surprised or upset by it.
Once I found the dial setting needed to keep the temp where I wanted it (220 to 225 degrees) the temp still changed because I was smoking on a breeezy day and the wind blew out the gas flame once. On the second day I smoked some pork chops. The temperature jumped to 300 degrees before I backed it back down. During all smoking I was checking the temperature every 10 to 15 minutes. For thin pork chops this was probably too much as they were a little over cooked. But, I am man enough to also say that I likely simply over cooked them and the error was all mine.
After six hours of smoking one day and three hours the next I can say the wood chip tray is adequate for six hours of smoking, but more smoking time means adding more chips. The tray is shallow and placed close under the water bowl so the wood tray is better suited to chips and thin chunks of wood. Thicker chunks of wood won't fit on the tray as the water bowl bottom is too low to the chip tray (clearance for wood is probably no more than 2.5 inches so chunks may not fit. I also noticed the wood chips tend to burn and turn to ash only directly over where the gas flames are coing up from underneath. The further out from the center of the chip tray you go the less the chips are turned to smoking cinders at lower temps, so the second smoking event I mounded them up and they burned more evenly.
The water tray/bowl is sufficient in that after six hours of smoking I still had about 3/4 inches of water left.
Over-all there are a few areas for improvement for this smoker, some that may cost more and therefore make it into another more expensive smoker (a better thermometer and a thicker door) and other areas that seem like they would make for a better smoker with only a little more cost (separate water and wood chip door to allow wood and water to be added without breaking into the "vault" and a deeper chip tray and larger gas burner ring to allow for chunks to be burned and more evenly and thoroughly burned chips). As for the design, I am not sure why none of the three vents can be completely closed. I am being nit picky here because I think for the price, this smoker is a great value. This is a less expensive smoker that performs like a much more expensive one. I highly recommend it for the frequent, mid-range volume, non-commercial smoker.
Finally, I would recommend that anyone who buys this smoker should go ahead and get a good digital thermometer if they don't already have one. Also, get the smoker cover at the same time, it will protect your investment and make it last so much longer.
mdcowboys@aol.com : If you like outdoor cooking you will LOvE this unit
If you like outdoor cooking you will LOvE this unit. I cooked a 23lb Turkey that was so juicy I thought it must have been beginners luck that it came out so good. I just smoked a Beef Brisket for Labor Day cookout and WOW! What a flavor! Building this unit was fairly easy. I am 6'3' and had trouble moving the unit around due to its bulky size. It also has pretty good weight to it as well. My 12 yr old son and I can move it with ease. The handles that attach to it making lifting easy. Starting the unit is also a breeze. The only difficult thing I had a tough time doing was maintaining the 250 degree temp I wanted to smoke my foods. It's hard to regulate the temp to that exact level. But as I said the food came out great. Be careful as once this unit heats up its very hot to the touch. The handle itself is the only portion you can touch without burning yourself. There was enough room in this unit that I could have smoked that 23 lb turkey and the 15lb Beef Brisket at the same time and had room to cook more! I invested in a pair of meat rack hooks so that I can cook ribs next. I can't wait!
LDC : ... smoker for a year plus now and been extremely happy with it
I've owned this smoker for a year plus now and been extremely happy with it. I've smoked just about everything at this point,16 hr brisket to pizza and it performs perfectly every time. It took a few times to master but I can get it to hold a very stable 225-230 F but it will hold a 180F for fish too. A traditionalist may say you need a real wood smoker to have great bbq and great for them but I have three kids under 6, a job, and better things to do than stoke a fire all day. This provides the best convenient option that provides true smoked flavor in my opinion. I use cherry and apple wood chucks mostly and get excellent flavor without the hassle of tending a fire all night. A couple issues, 1.) The door is not a tight fit. I've fixed this buy buying instillation tape and stripping the entire door. This sealed the smoker up perfectly. 2.) The door is a bit flimsy and the handle has gotten worse over the time I've used it. 3.) The overall build is thin, in a perfect world I'd like the box and door to be a better build. It can be a bit of an issue in the winter. The door thermometer is actually very accurate. I use an electronic bluetooth meat thermometer for convenience but in a pinch the door is dead on.
Jim : impossible to get 225 degrees
It look great. It assembles well. BUT...Serious problem getting to 225 degrees. Low temp is 170 or so. I called customer service and was told to put it in the shade. And to move the chip pan and place it directly on the burner opening to block the heat. This did work, BUT...the chips incinerated immediately. So I had amazing smoke for ten minutes and then none. So I had to add chips over and over. I could not leave the smoker unattended at all. Very frustrating.
It is obvious that I am not the first person to have this issue and they were all ready to tell me how to solve the problem. Why am I left with a used smoker that will continue to be this frustrating to use? The answer it that they are selling something that is not going to work well at 225 degrees and they know that...but still sell it. I don't think that this is a good policy. How much does it affect my desire to own another one of their products?
By the way, I cooked Brisket and ribs. I had great results but the effort to maintain smoke and temp just took all the fun out of it. not to mention my lack of sleep! Ha!
so my recommendation is to get a pellet grill. Spend the money and don't look back.
It is obvious that I am not the first person to have this issue and they were all ready to tell me how to solve the problem. Why am I left with a used smoker that will continue to be this frustrating to use? The answer it that they are selling something that is not going to work well at 225 degrees and they know that...but still sell it. I don't think that this is a good policy. How much does it affect my desire to own another one of their products?
By the way, I cooked Brisket and ribs. I had great results but the effort to maintain smoke and temp just took all the fun out of it. not to mention my lack of sleep! Ha!
so my recommendation is to get a pellet grill. Spend the money and don't look back.
Lisa P. : awesome
This is great. The temp controls are accurate. I bought a separate bluetooth thermometer, but the one built in is also sufficient. If I were purchasing again I would get the smaller size, as this one is big enough to do 2 whole chickens, a rack of ribs, and a couple pounds of nuts all at once!
Brock : Wish It Was Inslulated
This is a hog of a smoker. Plenty big to fit enough meat to feed 5 families. I can fit 4 chickens, and ~50 wings at once in it. I wish it came with more shelves - there will be empty slots which seems as if I didn't get a complete set of parts for a total smoker. Assembly was fairly easy but the bolts are a bit tough to fit a wrench to get tight. Great propane alternative to an electric setup. Take a bit of experimentation to know how to set the temperature just right.
My main gripe is that it's not insulated and constructed of thin metal. But, it works. So, I like it. One day I will drop a few more hundred dollars on a better setup. But, this was a nice upgrade from my MasterBuilt electric smoker.
My main gripe is that it's not insulated and constructed of thin metal. But, it works. So, I like it. One day I will drop a few more hundred dollars on a better setup. But, this was a nice upgrade from my MasterBuilt electric smoker.
picky : just awful
Arrived with dents a faulty control valve, won't stay lit and the temperature swings all over.
Not sure why Amazon won't let me post a review to warn others, but this is my fourth attempt.
I initiated a return and If I didn't think they'd ban me from Amazon for sending it back I'd return it used and assembled. Instead, I plan to put it on Craig's list and sell it for cheap with full disclosure of its issues.
I got this at a deep discount and still very much regret the purchase.
Not sure why Amazon won't let me post a review to warn others, but this is my fourth attempt.
I initiated a return and If I didn't think they'd ban me from Amazon for sending it back I'd return it used and assembled. Instead, I plan to put it on Craig's list and sell it for cheap with full disclosure of its issues.
I got this at a deep discount and still very much regret the purchase.
Rainmaker1 : very happy with this purchase
Overall, very happy with this purchase. The Thanksgiving turkey was amazing, brined for 24 hours,
placed in the camp chef for about 5.5 hours at recommend temp. Would like the temperature to be easier to control but
the meats we've smoked were consumed with big smiles and requests for more. It takes some
experimenting to get the amount of smoke balanced but once you get the hang of it you'll
enjoy some of the most delicious food you've ever had. There are plenty of sites on the Internet
to get good advice from experienced smoker cooks as well as video demos on You Tube. I only
wish I had not put this purchase off for so long, should have purchased years ago. I have
already recommended to friends.
placed in the camp chef for about 5.5 hours at recommend temp. Would like the temperature to be easier to control but
the meats we've smoked were consumed with big smiles and requests for more. It takes some
experimenting to get the amount of smoke balanced but once you get the hang of it you'll
enjoy some of the most delicious food you've ever had. There are plenty of sites on the Internet
to get good advice from experienced smoker cooks as well as video demos on You Tube. I only
wish I had not put this purchase off for so long, should have purchased years ago. I have
already recommended to friends.
LancPAGuy : After a lot of trial and error, love this smoker!
I finally figured out how to use this unit. First don't ever trust the temperature gauge on the cabinet. It's never right. Get yourself a probe set for both cabin and meat. This unit is very easy to use, but it's not terribly air tight. If you really want to prevent lost of smoke around the door, get a gasket and put it on. This is not a set it and forget it unit. You will need to watch it like a hawk. You also will have problems hitting and maintaining a specific temperature. Get use to working in a range - at least +- 10 degrees, but I've found +- 25 degrees to be best. The gas regulator is not very accurate. You can't do precise changes, what you think is a minor change turns out to be either no change at all, or too much of a change. You can't close air vents completely. Once I did a few smokes that took way to long, I finally figured all this out, plus optimal placement of the cabin temperature probe. Now that I've done that, I love this unit. I've done some incredible smokes, pork butt, pork loin (Incredible), brisket, turkey breast, stuffed chicken breasts, and even a turducken! The con's on this unit is it's not sealed around the door, you have to constantly open the door to replenish the wood chips, the rails for the trays and racks become warped from lengthy smoke sessions, there is no drip pan to catch fat when you have a large cut of meat (Like a brisket). But still, this is better than the electric smoker that would have caught fire because of shoddy electronics and grounding issues. I love this smoker.
me : Easy to assemble
Converted it to natural gas so I can forget about changing bottles. Conversion kit from Camp Chef was a little pricey but worth the money and effort. Smoker vents only close half way and with a small breeze allow temp to fluctuate more than I want. I will modify the vents to allow closing down to 1/4 ( not fully) to help maintain constant temp. Easy to assemble, easy to lite and use. If you are going to convert to natural, do your self a favor and remove the valve and modify the orifice before assembly. The vale is in the heart of the system and required almost complete disassembly to remove and modify.
Michael Wright : Good smoker
Great product, nice and big so there is plenty of room to smoke for a family or a party. Very easy to put together but if it had casters that would make it even better. I did order a high temperature gasket for the door due that it doesn’t have anything to seal it when door is shut. Used it four times, ribs, jerky, salmon, and a pork shoulder and they turned out great.
Lisa P. : awesome
This is great. The temp controls are accurate. I bought a separate bluetooth thermometer, but the one built in is also sufficient. If I were purchasing again I would get the smaller size, as this one is big enough to do 2 whole chickens, a rack of ribs, and a couple pounds of nuts all at once!
Tiki-Gene : Great Smoker
Did the 3-2-1, Rib method well and it even rained out during the six hour low amd slow process along with some baked potatoes. Beautiful smoke ring, fall off bone results.
Placed in our screened in pool cage, I keep it as the picture shows. I use lots of aluminum foil for the water and wood chip pan. This is good to help stay clean as well as the weather strip stuff for the door to help maintain heat.
Not sure that I needed it at first as temps rise faster with it, but you open the door amd temp drops fast as expected so the strip mod makes sense.
On low I got close read outs on the external (my external themometer) and the Vaults door analog, but I trust mine more. No biggy.
On Low with moderate chips I sit around 165 degrees in 92 degree SW Fl weather and on almost medium was around 210-220, then it rained and I baby sat more as chips were mostly done and temp dropped outside.
In high, before cooking I was about 350.
I also got the cover and a baking sheet so I could maintainrib drips before and after wrap during cooking.
Placed in our screened in pool cage, I keep it as the picture shows. I use lots of aluminum foil for the water and wood chip pan. This is good to help stay clean as well as the weather strip stuff for the door to help maintain heat.
Not sure that I needed it at first as temps rise faster with it, but you open the door amd temp drops fast as expected so the strip mod makes sense.
On low I got close read outs on the external (my external themometer) and the Vaults door analog, but I trust mine more. No biggy.
On Low with moderate chips I sit around 165 degrees in 92 degree SW Fl weather and on almost medium was around 210-220, then it rained and I baby sat more as chips were mostly done and temp dropped outside.
In high, before cooking I was about 350.
I also got the cover and a baking sheet so I could maintainrib drips before and after wrap during cooking.
tbone : Very touchy temperature control
The main reason I bought this product is because I have an external natural gas line at my house and I wanted a smoker that would run off of that. As far as smoking meat goes, the smoker does fine. Sure, you don't get the flavor of a charcoal or wood-fired smoker, but the food still tastes good. It can maintain temperature well, but that depends on the outdoor conditions. The one complaint I have, and because of this I would not buy one again, is the temperature control. It is incredibly sensitive. You have to listen for the gas flow when you are trying to adjust the temperature. The position of the dial is not an accurate indication of what your temperature change is going to be. Under normal circumstances, this is mildly annoying, but when you have a tree crew that decides to cut down your neighbor's tree the morning you are smoking a brisket for pastrami, it's really irritating. In summation, it does a decent job of smoking, but the temperature control is very finicky, and I would buy something else the next time I decide to purchase a smoker because of that alone.
Amazon Customer : Happy so far
I’ve only used it 3 times so far. Chicken breast twice and a brisket. Smokes well, temperature remains stable once you get it where you want it. I agree with other reviews saying the metal is pretty thin but my dad has this smoker too (for 2 years) and his is holding up fine. Looking forward to attempting jerky and bacon and anything else I can think of to smoke! Only reason for 4 stars instead of 5 is the thin gauge metal and it vents a lot of smoke around the door. I’ve not found this to be an issue for temperature control or smoke flavor in the meat but it does pour a lot of smoke through the door. Also, minor burner adjustments can make a huge difference if you’re not careful.
Kevin : Very thin metal box. Buy another brand.
Arrived with some small dents. It’s not so much the packaging as it is how thin the metal is. Did not have time or would have returned it. This is a single wall thin gauge box similar to a cheap metal cabinet or shelving. Design is great, just cheap materials. The door is fairly nice, which means it may be pulled for a brick smoker project in the near future.
Temp gauge was right on, temp control varies with sun and heat. Flame blew out once on first smoke from wind.
Temp gauge was right on, temp control varies with sun and heat. Flame blew out once on first smoke from wind.
Tiki-Gene : Great Smoker
Did the 3-2-1, Rib method well and it even rained out during the six hour low amd slow process along with some baked potatoes. Beautiful smoke ring, fall off bone results.
Placed in our screened in pool cage, I keep it as the picture shows. I use lots of aluminum foil for the water and wood chip pan. This is good to help stay clean as well as the weather strip stuff for the door to help maintain heat.
Not sure that I needed it at first as temps rise faster with it, but you open the door amd temp drops fast as expected so the strip mod makes sense.
On low I got close read outs on the external (my external themometer) and the Vaults door analog, but I trust mine more. No biggy.
On Low with moderate chips I sit around 165 degrees in 92 degree SW Fl weather and on almost medium was around 210-220, then it rained and I baby sat more as chips were mostly done and temp dropped outside.
In high, before cooking I was about 350.
I also got the cover and a baking sheet so I could maintainrib drips before and after wrap during cooking.
Placed in our screened in pool cage, I keep it as the picture shows. I use lots of aluminum foil for the water and wood chip pan. This is good to help stay clean as well as the weather strip stuff for the door to help maintain heat.
Not sure that I needed it at first as temps rise faster with it, but you open the door amd temp drops fast as expected so the strip mod makes sense.
On low I got close read outs on the external (my external themometer) and the Vaults door analog, but I trust mine more. No biggy.
On Low with moderate chips I sit around 165 degrees in 92 degree SW Fl weather and on almost medium was around 210-220, then it rained and I baby sat more as chips were mostly done and temp dropped outside.
In high, before cooking I was about 350.
I also got the cover and a baking sheet so I could maintainrib drips before and after wrap during cooking.
OKStateDad : Would give this smoker a 5 except the burner control is very touchy at best, and takes some time to set on the ...
Have been a long-time griller on both charcoal and propane, this is my first true smoker. The smoker is everything as advertised and the reviews are spot on. Would give this smoker a 5 except the burner control is very touchy at best, and takes some time to set on the correct temperature. We live in a state with a considerable amount of wind, so on windy days it needs to be protected as much as possible to keep the wind from blowing out the flame. This does not use a lot of propane as some have suggested, I got about 27 hours total of the first tank.
It does not have a separate door for adding wood or water, but have found this is not a big deal. I only need to add chips once, and do this only after the first tray is done smoking, so you don't lose smoke when the door opens, and the gas flame quickly brings the temp back to normal. The water tray is large enough that I have not needed to refill or add water. Be sure to start with a tray full of warm or hot water to help get the temperature stable quicker.
Packing was posted by others as an issue, but I had none....this one arrived with no damages and packaging was all intact, so it could be they resolved any packing issues.
It does not have a separate door for adding wood or water, but have found this is not a big deal. I only need to add chips once, and do this only after the first tray is done smoking, so you don't lose smoke when the door opens, and the gas flame quickly brings the temp back to normal. The water tray is large enough that I have not needed to refill or add water. Be sure to start with a tray full of warm or hot water to help get the temperature stable quicker.
Packing was posted by others as an issue, but I had none....this one arrived with no damages and packaging was all intact, so it could be they resolved any packing issues.
SaraM : Good Quality, priced fair
Used it today for the first time. Take your time and understand the process and the payoff is worth it. Consider all the elements and do not get frustrated, BBQ is about patience and enjoying your favorite beverage. The temperature was fairly easy to maintain, I sprayed the ribs every 45 min, then refreshed the wood if needed. I did not have to cut the ribs in half to fit in this smoker. Assembly was not hard, seasoned it a day before use. good smoker
Blade2000 : Great smoker after NG modification and gasket addition
I have a natural gas (NG) line running to my deck for a grill. Decided it would be much easier to mod this unit to accept NG instead of filling propane tanks. With the easy connect I can now simply pop off the grill and pop in the smoker, or vice versa. Eventually I will buy a NG splitter.
For the NG mod I drilled a #51 hole into the existing valve. You need to remove the valve from the burner by removing the two screws that hold it in place in the front of the valve. The #51 bit did not increase the diameter of the existing hole by much and somewhere else I saw them recommend a #52 bit. But the consensus was #51 and you can always make bigger if need be. Don't think I will need to though.
For the gasket mod, I put Lavarock self adhesive gasket all around the door. I suppose any brand will do that is made for high heat. Wipe with alcohol first (or similar) for best stick. This unit absolutely needs a gasket, with it the door seal is fantastic. Without it I expect there would be a lot of smoke leaking around the door. Close the door and the compression will really set the Lavarock in place. Easiest to do with door off the smoker and before installing the thermometer and door handle since it will lie flat.
First firing up of the smoker went great. Will be seasoning it tonight and update review once used a few weeks. But first impressions are very positive.
For the NG mod I drilled a #51 hole into the existing valve. You need to remove the valve from the burner by removing the two screws that hold it in place in the front of the valve. The #51 bit did not increase the diameter of the existing hole by much and somewhere else I saw them recommend a #52 bit. But the consensus was #51 and you can always make bigger if need be. Don't think I will need to though.
For the gasket mod, I put Lavarock self adhesive gasket all around the door. I suppose any brand will do that is made for high heat. Wipe with alcohol first (or similar) for best stick. This unit absolutely needs a gasket, with it the door seal is fantastic. Without it I expect there would be a lot of smoke leaking around the door. Close the door and the compression will really set the Lavarock in place. Easiest to do with door off the smoker and before installing the thermometer and door handle since it will lie flat.
First firing up of the smoker went great. Will be seasoning it tonight and update review once used a few weeks. But first impressions are very positive.
Garminlover : Great Smoker and Outstanding Customer Support
The smoker is great. It came mostly unassembled (which was tedious) but within a minute or so of being started smoke was billowing out. With my old smoker, it would take about 20-30 minutes to begin to smoke. (Note that I just use dry wood chips). When the smoke stopped, I found that the wood chips had been reduced to ash. In my old smoker, I would find only blackened chips.
The smoker came with three racks but with two additional racks from my old smoker I was able to smoke nine full racks of ribs (6 baby back and 3 St. Louis style).
The Camp Chef company support was terrific. I reported to the company that, as received, the right Wire Rail SMV-20 was damaged. The lower part of the rail that supports the water tray (SMV-6) is pushed in and while I will still be able to get the water tray into the smoker its support is tenuous.
Camp Chef warranty support responded within 3 hours and I received a replacement a few days latter.
The smoker came with three racks but with two additional racks from my old smoker I was able to smoke nine full racks of ribs (6 baby back and 3 St. Louis style).
The Camp Chef company support was terrific. I reported to the company that, as received, the right Wire Rail SMV-20 was damaged. The lower part of the rail that supports the water tray (SMV-6) is pushed in and while I will still be able to get the water tray into the smoker its support is tenuous.
Camp Chef warranty support responded within 3 hours and I received a replacement a few days latter.
William R. Stowell : Great Value and Very Good Product
I really enjoy this smoker and for me it was a superb value as I purchased a slightly damaged unit that had been sent back at a large discount, thanks amazon warehouse. It took me almost 10 mins to find the slight damage which was barely noticeable on the rear of the unit and had no affect on the functionality of the unit. With that being said even at full price I would consider this a very good value. I did a large amount of research on smokers and came to the conclusion that this camp chef unit has excellent build quality and delivers wonderful flavor for whatever you are cooking. Assembly was simple, straight forward and easy. The fit and finish of the unit is very good and the design is simple, functional and makes my back porch look better, I like the vault ring around the thermometer. The interior volume is great with lots of room for food. I did not find any reason to buy the gasket for the door as after the third time using it any smoke loss around the door stopped. The thermometer is good but I did buy an electronic thermometer to verify temp. The burner unit itself is quite powerful well engineered and constructed, I had no issues maintaining temperature however since this is a non insulted unit I imagine you might if you live north of the Mason Dixie line. The final results have been great everything from pork butt to salmon to drumsticks have been wonderful the three adjustable vents work great at controlling the smoke flow. The height of the unit is perfect for loading and unloading. The three racks, two regular and one jerky, chip pan and water pan provided are of excellent quality. Clean up and maintenance on this smoker is fantastic everything is easy to get out and scrub and the footprint of the unit is quite small even with the LP tank attached. In addition the unit appears to be quite efficient I have done four smokes for a total of 20 hours and my 20 lb LP tank has still not run out yet. Camp Chef as made me a Happy Camper ;-) Enjoy!
Andrew H. Tom : Great smoker - but need a few tweaks!
This is a great propane smoker. It is very well constructed and holds heat well. Like other reviewers have said - getting a Lavalock gasket seal will make this even better. It does get a bit messy to don't forget cover the drip tray with foil.
CampChef - if you are reading this two points to make this smoker even better:
- the knob to adjust the flame is good but it has some wiggle so it takes a few tries to get it just right to hold 220F
- the notch on the lower part of the door frame needs to be cut so the drip pan can be removed easily without removing the pre-installed rack mounts (I will post of a pic of my cutout/modification when I have a chance.)
CampChef - if you are reading this two points to make this smoker even better:
- the knob to adjust the flame is good but it has some wiggle so it takes a few tries to get it just right to hold 220F
- the notch on the lower part of the door frame needs to be cut so the drip pan can be removed easily without removing the pre-installed rack mounts (I will post of a pic of my cutout/modification when I have a chance.)
Andrew H. Tom : Great smoker - but need a few tweaks!
This is a great propane smoker. It is very well constructed and holds heat well. Like other reviewers have said - getting a Lavalock gasket seal will make this even better. It does get a bit messy to don't forget cover the drip tray with foil.
CampChef - if you are reading this two points to make this smoker even better:
- the knob to adjust the flame is good but it has some wiggle so it takes a few tries to get it just right to hold 220F
- the notch on the lower part of the door frame needs to be cut so the drip pan can be removed easily without removing the pre-installed rack mounts (I will post of a pic of my cutout/modification when I have a chance.)
CampChef - if you are reading this two points to make this smoker even better:
- the knob to adjust the flame is good but it has some wiggle so it takes a few tries to get it just right to hold 220F
- the notch on the lower part of the door frame needs to be cut so the drip pan can be removed easily without removing the pre-installed rack mounts (I will post of a pic of my cutout/modification when I have a chance.)
Dave : Great value for what you're getting
My buddy has one and when I bought my house, he loaded up my Amazon cart with everything he has.
I don't live in the south and haven't had "real" BBQ before, but this makes the best everything from a vertical smoker. Everyone from BBQ-prominent areas of the country have said that it's the best BBQ they've had since they moved from there. It's simple, it's elegant, it works.
When I first got the smoker, the box had pretty wild temperature differences. The different between the top rack and the bottom rack (5 spots) was 60 degrees. The difference between an inch from the edge of the box and center was 30 degrees. After a few smokes and a thick, black, smoke wall on the inside, this thing has very little variance anywhere in the box now, which makes for a very even heat. Difference top to bottom for me now is about 10 total degrees and on one rack from wall to center about 3 degrees.
Now that I have a good 20 BBQ's under my belt, here are the features I want, and would be HAPPY to pay for!
1) Double door for separate meat and water pan/chips. It's a waste of heat to have to open the door every time.
2) Thicker door edge so I can use Lava Lock. The edge isn't wide enough to put on Lava Lock, so I end up losing a lot of smoke out of the seams of the door. The gap between the side of the door and the wall is too thin to put it on either.
3) Better handle and locking mechanism. The cheap (this smoker is cheap!) handle will be loose because if you tighten it too much, you can't turn it. Furthermore, it bent the edge of the box, so it's a key area where smoke comes out. Two latches that compress the door into a seal would be the perfect solution.
4) Double wall. When it's 32 degrees out here in winter, I mine as well just not smoke as turning it on high can barely keep it at 225 degrees.
5) Let's get bougie: Wifi heat control. The taste benefit of burning chips on this smoker over a pellet grill like a Traeger is huge. The appeal of a Traeger is that wifi heat control, set it and forget it. This isn't a wood fire sidebox... It's not real Texas BBQ where you tend to a fire for 12 hours... it's a knob that controls how much gas you feed to a small burner flame. There is no "skill" in your knob turning abilities. It's not affecting the final product. If I could abstract away the need to go out and simply turn the knob a little bit when that cold meat gets a little warmer and doesn't need so much heat to stay at temp, I would love it!
I don't live in the south and haven't had "real" BBQ before, but this makes the best everything from a vertical smoker. Everyone from BBQ-prominent areas of the country have said that it's the best BBQ they've had since they moved from there. It's simple, it's elegant, it works.
When I first got the smoker, the box had pretty wild temperature differences. The different between the top rack and the bottom rack (5 spots) was 60 degrees. The difference between an inch from the edge of the box and center was 30 degrees. After a few smokes and a thick, black, smoke wall on the inside, this thing has very little variance anywhere in the box now, which makes for a very even heat. Difference top to bottom for me now is about 10 total degrees and on one rack from wall to center about 3 degrees.
Now that I have a good 20 BBQ's under my belt, here are the features I want, and would be HAPPY to pay for!
1) Double door for separate meat and water pan/chips. It's a waste of heat to have to open the door every time.
2) Thicker door edge so I can use Lava Lock. The edge isn't wide enough to put on Lava Lock, so I end up losing a lot of smoke out of the seams of the door. The gap between the side of the door and the wall is too thin to put it on either.
3) Better handle and locking mechanism. The cheap (this smoker is cheap!) handle will be loose because if you tighten it too much, you can't turn it. Furthermore, it bent the edge of the box, so it's a key area where smoke comes out. Two latches that compress the door into a seal would be the perfect solution.
4) Double wall. When it's 32 degrees out here in winter, I mine as well just not smoke as turning it on high can barely keep it at 225 degrees.
5) Let's get bougie: Wifi heat control. The taste benefit of burning chips on this smoker over a pellet grill like a Traeger is huge. The appeal of a Traeger is that wifi heat control, set it and forget it. This isn't a wood fire sidebox... It's not real Texas BBQ where you tend to a fire for 12 hours... it's a knob that controls how much gas you feed to a small burner flame. There is no "skill" in your knob turning abilities. It's not affecting the final product. If I could abstract away the need to go out and simply turn the knob a little bit when that cold meat gets a little warmer and doesn't need so much heat to stay at temp, I would love it!
Socal : Excellent smoker
I bought this smoker to replace my Weber 22" WSM charcoal smoker. I am very experienced at bbq and smoke weekly. My Weber smokes great. Charcoal smokers are a pain in the ass though, especially the Weber bullet. It is made in three separate sections. You need to take apart all three sections when getting ready to smoke. You need to plan on an extra hour or two just to prepare the smoker for smoking. I don't like the rack setup either with the second rack below the first, in the mid-section of the smoker. It is a real pain to get to. Also, if you want to smoke a brisket or pork shoulder on a 14 hour cook, plan on maintaining the charcoal tray, in the bottom section, constantly, another real pain. Don't get me wrong, I am a very loyal Weber consumer. I own a Weber Genesis gas grill and a Weber kettle grill. However, because I am looking for more ease when planning and at actually smoking, I decided to try a propane smoker. After researching all the propane smokers out there, I decided on the Camp Chef Smoke Vault 24". It was delivered well before the estimated delivery date. The smoker was boxed very well and was not damaged at all in the shipping process. The directions were straight forward and took about 45 min to put together. The Smoke Vault is a high quality build. The parts are sturdy and you won't lose a lot of smoke out of the door or anywhere else. It is built much better than the Masterbuilts, which in my opinion are made very cheap and way to small to smoke anything but fish. The Smoke Vault holds it's temp extremely well in varying conditions and the temp guage is fairly accurate. I've tested the smoker in windy conditions and the flame has never blown out, another problem I understand Masterbuilt propane smokers have. You can smoke fish and meat low and slow at very low temps(170 to 225 degrees) just by adjusting the pilot. Crank the pilot all the way up and you can smoke hot and fast with temps well above 300 degress. The wood tray is solid and you can use wood chunks(depending on the size of chunks) or chips. I've tried both and still trying to decide which is best to use. I'm leaning towards chips. My only real complaint, and it's minor, is the water tray. It is very small and you will need to refill it every couple of hours. As far a cooking, this smoker is perfect for cold smoking cheese. I use a 12" A-maze-n tube smoker, filled with smoke flavored pellets, put it in the bottom of smoker and torch it up. It works great. The Smoke Vault smokes all meats and fish very well with ease and no hassles. I can't really tell any difference in taste and tenderness of meats between the Smoke Vault and the Weber WSM. The biggest difference is in the ease and prep time of the Smoke Vault. I am extremely pleased with the Smoke Vault. Whether you are an experienced smoker or looking to break-in to the art of smoking meats, fish and cheese, I highly recommend this smoker.
Heidi : LUV IT!!
I got this for my hubby for a gift, since he always wanted a smoker...and it delivered awesome! He LUVS the way it looks, and can't stop finding new things he wants to smoke.... Going to be awesome come summer around the pool! :).. .ALSO, so worth it to get the recommended cover, fits perfect! :)
old goat : but I've only used it a couple of times so far--so hopefully I'll get better at it
hard to maintain steady temp, but I've only used it a couple of times so far--so hopefully I'll get better at it. You have to keep an eye on things to check temperature and add water. I use a remote digital meat and smoker thermometer--there is no easy way to bring the wires out. I just bring them out around the closed door; hopefully the wires won't get broken. I use large chunks of wood which light well. Wheels would be nice; I have mine on a wheeled platform. The end results--ribs and tri tip so far--have been excellent. Brisket for the 4th.
Amazon Customer : 2) The unit was put together very easily. 3) There is quite a bit of smoke ...
To start. I read just about every single review that had been posted about the smoker.
1) the package has been dramatically improved and I received mine with "NO" damage at all.
2) The unit was put together very easily.
3) There is quite a bit of smoke that escapes thru the door, it is kind of unsightly. But I purchase a Nomex gasket kit for smokers online (island outdoor LLC) and fixed that. I would recommend ordering the kit at the same time as the smoker so you can install the kit while it's new and clean.
4) It is critical that you face the smoker into or put the back to the wind. It was a slightly windy day and I had trouble holding a constant temp. I solved this by buying a same piece of aluminum flashing at home depot and pop riveting a shield over the side vents. I will also add a small chimney type vent to the top to prevent rain from dripping in. After installing the vent covers, I was able to hold temps a lot easier.
5) The food: I smoked 2 boneless butts from Costco. Bacon hung over the racks and dripping on chicken. Also some jerky.
6) I used to have a small big chief that I used for fish and used my BBQ grill to to butts. I really wanted to get a $700 to 900 electric but, I am so happy with decision.
7) the Camp chief is a great bargain for the price and really well built.
8) lastly, While I was putting it together. I thought to my self I should make a hook to hold up the gas connection nozzle from dragging on the ground when not in use. Guess what, they provide one with the smoker. These guys know how to think outside of the box.
1) the package has been dramatically improved and I received mine with "NO" damage at all.
2) The unit was put together very easily.
3) There is quite a bit of smoke that escapes thru the door, it is kind of unsightly. But I purchase a Nomex gasket kit for smokers online (island outdoor LLC) and fixed that. I would recommend ordering the kit at the same time as the smoker so you can install the kit while it's new and clean.
4) It is critical that you face the smoker into or put the back to the wind. It was a slightly windy day and I had trouble holding a constant temp. I solved this by buying a same piece of aluminum flashing at home depot and pop riveting a shield over the side vents. I will also add a small chimney type vent to the top to prevent rain from dripping in. After installing the vent covers, I was able to hold temps a lot easier.
5) The food: I smoked 2 boneless butts from Costco. Bacon hung over the racks and dripping on chicken. Also some jerky.
6) I used to have a small big chief that I used for fish and used my BBQ grill to to butts. I really wanted to get a $700 to 900 electric but, I am so happy with decision.
7) the Camp chief is a great bargain for the price and really well built.
8) lastly, While I was putting it together. I thought to my self I should make a hook to hold up the gas connection nozzle from dragging on the ground when not in use. Guess what, they provide one with the smoker. These guys know how to think outside of the box.
mcconnell : thermometer update
After reading all the reviews I purchased the 24 in. Camp Chef and I am completely satisfied with it. No, it is not a professional smoker but it does all that is advertised. no problems with shipping that I read about in some other reviews. Mine arrived double boxed with no dents or dings that I could see. It had all the parts, directions, screws, racks and pans. assembling the smoker took about 45 minutes but would be quicker if you had help and better eyesight than me. fired it up and it will hold almost any temperature you want from 175 to 450. it only leaks a little around the door which won't affect the cooking chamber. all in all this is a great product for the money and I would recommend to anybody wanting a good backyard smoker. I used wood chunks not the chips and it worked very well.
update:
the factory thermometer with my unit is now 30 degrees too low. I drilled a small whole in the side right above the rack where I cook the most and use an instant read thermometer which solved problem. once I get it to the temperature I want it holds very well.
update:
the factory thermometer with my unit is now 30 degrees too low. I drilled a small whole in the side right above the rack where I cook the most and use an instant read thermometer which solved problem. once I get it to the temperature I want it holds very well.
Ralph F. Bischof Jr. : Great product!
I cannot say enough. I love this smoker! I also like the fact that I can turn it over to natural gas one day. I've smoked many things in it so far and I love how the temp stays even. It was not difficult at all to put together. Once I had it done, I seasoned the racks and then made up a sausage roll to smoke. I have been impressed with this smoker since with Boston Butts, different kinds of ribs, beer butt chicken, etc. I hope to smoke some jerky this Spring as well. This is a great smoker for a beginner. I paired it with a digital dual-probe thermometer so that I could watch the smoker and meat temps and I am impressed.
Paul F : I also liked the fact that it's a vertical smoker guaranteeing the ...
I did a lot of research before settling on the Smoke Vault. My decision was based primarily on the recommendations of multiple bbq forums and experts. I also liked the fact that it's a vertical smoker guaranteeing the meat will spend all its time enveloped in smoke. This is my first smoker so it's affordability and ease of use (propane makes smoking meat almost a no brainier) really made this a great tool. It only took me maybe 30 minutes to put together and the device arrived without any dings or dents or missing pieces which was nice. After priming the smoker according to the directions and some advice from the same bbq blogs/forums I started by smoking a couple of whole chickens with Cherry wood and they were delicious. I then moved on to pork butt which took a lot longer than anticipated, however came out wonderfully tender with a nice dark, crispy bark. I then moved on to ribs and although keeping the temp around 230-240 was a little more difficult, the ribs came out marvelously tender. Overall I would say this is a great first smoker for any enthusiast, it's easy to set-up, easy to turn on, easy to keep the temp stable. Get yourself one and get to smokin!
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