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
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!
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!
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!
Tina D. : Just what I wanted!
Exactly what I was looking for. I’ve already smoked chickens, my first brisket and a turkey for Thanksgiving. All were fabulous, we had the best Thanksgiving turkey ever. I would like a bit of insulation when smoking in the cold weather, but the temperature control is awesome and easy to use.
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.
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.
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!
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
Joel Krischer : Great slow cook smoker
We have come to love this. Great capacity and easy to use. To gert the most of it, get a digital thermometer set that accurately measures both the oven and food temps. Like any BBQ/smoker, the temperature gauge is not accurate enough for long and slow cooks. It took a couple of tries to learn its idiosyncrasies and match them with my own, but once you get used to it, it is reliable and has produced GREAT results every time. ESPECIALLY love that it can easily be converted to natural gas (from propane) in about 5 seconds with a $2 drill bit..
Amazon Customer : Good propane smoker
Great propane smoker. The 24 incher is a must. Everything about it is high quality. Only complaint is the door thermometer isn’t very accurate so buy a wireless probe for temp monitoring. Puts out pretty consistent temps. Buy a grill mat also due to some grease getting buy the pan. No other issues and would recommend to anyone.
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.)
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.
Amazon Customer : New to Smoking
I decided on this smoker after many hours of research on the web. Reading countless reviews both pro and con and reading between the lines and making a spreadsheet of the most popular smokers. This unit just had more of the pro features and had a solid history of being a very good quality unit. The only feature so far that I would like to see this company resolve is the gas regulator. Very difficult to zero in on a consistent temperature.
Perhaps just me being unfamiliar yet with temp control. Otherwise, very nice in other regards. Maybe down the road Camp Chef may offer a better quality regulator as a retrofit item.
Perhaps just me being unfamiliar yet with temp control. Otherwise, very nice in other regards. Maybe down the road Camp Chef may offer a better quality regulator as a retrofit item.
Craig Duy : Made 15’s cheddar summer sausage
Very touchy temperature control nob. The smallest change can cause the temp to change temperature very fast.
Made 15’s summer sausage. 7.5 pounds high temperature cheddar cheese and 7.5 pounds habanero cheese.
Made 15’s summer sausage. 7.5 pounds high temperature cheddar cheese and 7.5 pounds habanero cheese.
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.
JFSAZ : On a comfortable day, temperature was restored in five minutes after ...
If you can spring for this 24" model, then you're enjoyable smoking days will be many. The removeable drip pan that sits on the bottom is its distinct selling feature in addition to its higher 18,000 BTU and lower 180º temperature ratings. Packaging is engineered well with lots of styrofoam blocking and cardboard to protect contents during S & H. Assembly design was also well thought out and trouble-free. The chip tray is very thick steel and the water tray can hold about two quarts water; both will allow hourly refills so limited disruption to low n' slow cooks when the door must be opened. During replenishment, make sure you use a water pitcher with a long spout and a fireplace shovel for adding new chips/chunks. On a comfortable day, temperature was restored in five minutes after door opening, especially when helped along by turning up the gas for a minute. The bi-metal temperature guage is for looks only and, like all these things, are notoriously unreliable, so make sure you have an instant read thermometer or separate remote thermometer probe(s)...js
Tekrep : Love it! Great Smoker!
This is my first smoker and I love it. I have many friends who spend a lot more time and money smoking meats, but this unit does just fine. I did find that I needed to make some mods - added a door seal and hammered-flat the inner stop on the side vents to allow for more precise venting. It does take a bit of fine tuning of the gas supply to hold a steady temperature, but that goes for every other smoker that is not thermostatically controlled (and more expensive...). I won't call the regulator knob a (thermostat) because it’s not... if you start in the shade in the morning, and the sun hits it mid-day... guess what... the temp goes up. Yes, obvious, but some folks wonder why they see temps climb 25 degrees as their smoke goes along. Just be aware of sun and wind direction (try to face the door into the wind to keep from getting "smoked" when you check your meats). Also, be sure to wrap your water tray and drip tray in aluminum for quicker, easier clean up. I haven’t tried a “cold” smoke (under 200), but in cooler weather, I think it can do it. It will hold 225 easily with no flameout issues. As long as it’s not too windy. I’ve only have the burner go out once, and wind was swirling all around it.
I've made some excellent chicken, ribs, sausage and salmon in the past few months. This unit has great reviews all over the net and I did a LOT of research before buying it - I’m very happy with the purchase a few months in. Setup is easy - I connected it right to my gas supply next to my outdoor BBQ (Weber E330) via a quick-disconnect, so startup is fast and hassle-free (after drilling out the burner orifice as the instructions state). I’d recommend this to anyone, whether a first timer like me, or an experienced smoker who wants a simple and effective gas-fired option. Oh, and it has a very good capacity – you can get a lot of meat into this thing!
I've made some excellent chicken, ribs, sausage and salmon in the past few months. This unit has great reviews all over the net and I did a LOT of research before buying it - I’m very happy with the purchase a few months in. Setup is easy - I connected it right to my gas supply next to my outdoor BBQ (Weber E330) via a quick-disconnect, so startup is fast and hassle-free (after drilling out the burner orifice as the instructions state). I’d recommend this to anyone, whether a first timer like me, or an experienced smoker who wants a simple and effective gas-fired option. Oh, and it has a very good capacity – you can get a lot of meat into this thing!
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!
Amazon Customer : New to Smoking
I decided on this smoker after many hours of research on the web. Reading countless reviews both pro and con and reading between the lines and making a spreadsheet of the most popular smokers. This unit just had more of the pro features and had a solid history of being a very good quality unit. The only feature so far that I would like to see this company resolve is the gas regulator. Very difficult to zero in on a consistent temperature.
Perhaps just me being unfamiliar yet with temp control. Otherwise, very nice in other regards. Maybe down the road Camp Chef may offer a better quality regulator as a retrofit item.
Perhaps just me being unfamiliar yet with temp control. Otherwise, very nice in other regards. Maybe down the road Camp Chef may offer a better quality regulator as a retrofit item.
Tina D. : Just what I wanted!
Exactly what I was looking for. I’ve already smoked chickens, my first brisket and a turkey for Thanksgiving. All were fabulous, we had the best Thanksgiving turkey ever. I would like a bit of insulation when smoking in the cold weather, but the temperature control is awesome and easy to use.
Sherry O'Neal : DAMAGED WHEN OPEN
Product looks like it is well built and can hold a lot of food.
However, mine was damaged when we opened it. I would send it back for a new one, but we have a cook out planned and need to use it. I hope it still works well.
However, mine was damaged when we opened it. I would send it back for a new one, but we have a cook out planned and need to use it. I hope it still works well.
PSS : does a good job
looked far and wide for a natural gas smoker. This one and Lynx.. Lynx add a zero. This one works great. Fits well in the space due to its depth. food comes out great and no fussing with temp... Need to make sure it is sitting squarely on the deck or whatever for the door to open smoothly. once level it out it works better... Good unit and the cover is good too
ajp : love it
Just got my smoke vault 24 the other day. was a little scared after reading all of the horror stories about them showing up damaged. much to my surprise there wasn't a dent, hole nothing in the box it was perfect. after opening it the smoker was double boxed with packing inbetween them. took about a 45 min to put together no big deal. there was some minor damage to the smoker not from shipping but from how they packed everything in the box. a couple of the rack rails were bent but bent back straight no problem. The thermometer was bent at about a 45 degree from having stuff thrown into the box on top of it again bent back straight no problem. again read the reviews about the thermometer in the door being way off. during the seasoning process i did notice that there was about a 25 degree difference between it and my digital. after i seasoned to smoker i smoked 10 pounds of hamburger for my chili and the thermometer was dead on for the entire 45 min. smoke. october in northern north dakota it was 45 degrees and 25mph wind and had no problem getting up to temp and maintaining temp. yes there is some smoke leakage from the door and a little from where the thermometer sticks in the door but again had no problem keeping smoke inside the chamber and maintaining the desired temp without hardly using any propane at all. going to do a turkey in a couple weeks for thanksgiving so that will be the true test on propane usage but after the first smoke i have to say not bad. overall very impressed with the smoker. looked at a few other models and decided on this one because of the size. looked at a couple with the seperate door for the wood and water tray but after seeing how fast this thing recovers to target temp that is pretty much a worthless option in my book just another gap for smoke and heat to leak out.
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.
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.
Greg : If you're primarily interested in low and slow, look elsewhere
Sold on this smoker because of its low, low price and amazing reviews over at Amazing Ribs and elsewhere. And it's true it has some major selling points: temp can get as low as 175, holds temp very consistently, has a huge capacity. However! For low and slow smoking, I've already returned to user my Weber kettle grill, where I get much more flavorful results. The main drawback here is that wood and charcoal do not stay lit in this product when you're cooking low and slow, even when you burn them on high with the door open for 20 mins or so with the door open, before turning down the heat and closing the door. You have to be up around 300 degrees consistently for coals or wood to stay lit, too hot for brisket, short ribs, smoked fish, you name it! Would recommend either spending less and making due OR spending more. This product misses the mark if you're trying to cook low and slow.
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!
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.
Derrick Reynolds : You can't just set it and forget it like a pellet if that is what you are expecting
Have been smoking everything from chicken, ribs, brisket, pork butt, and pork loin. Keeps temp solid as i expected though I check mine every half hour and use channel locks to add more wood when needed. You can't just set it and forget it like a pellet if that is what you are expecting.
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.
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.
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.
M. Tyson : Great Smoker, not so great packaging
Be aware that between the inadequate packaging, weight of unit and handling this unit WILL come with dents, scrapes or dings of some sort. I had to send the first one delivered back due to extensive damage on a bottom corner of the unit. The damage made it impossible to mount the legs, and would have greatly affected the ability of the smoker to hold temps/smoke. The second came with more small dents/scrapes, but they were merely cosmetic. The smoker works great. After cleaning and seasoning, I've used it half a dozen or so times with better results each time.
PSS : does a good job
looked far and wide for a natural gas smoker. This one and Lynx.. Lynx add a zero. This one works great. Fits well in the space due to its depth. food comes out great and no fussing with temp... Need to make sure it is sitting squarely on the deck or whatever for the door to open smoothly. once level it out it works better... Good unit and the cover is good too
Tina D. : Just what I wanted!
Exactly what I was looking for. I’ve already smoked chickens, my first brisket and a turkey for Thanksgiving. All were fabulous, we had the best Thanksgiving turkey ever. I would like a bit of insulation when smoking in the cold weather, but the temperature control is awesome and easy to use.
JOHN : i use camp chef. i have other camp chef cookers and grill ...
this was a little hard to put together .... gave up on the instructions and looked at the pictures. ..over all went real well then.... if you get this read and then look at the pictures and only use you come cents..... it will go good after that .... oh good luck
Thomas Shope : I am happy with my purchase
Bottom Line Up Front: The smoker works as advertised, I am happy with my purchase. I did have to make some additional purchases: nomex gasket for around the door frame and an actual grill / meat combo thermometer. Trust me, these two additional purchases are crucial.
I purchased the "grill grate ET732" thermometer and the "1/2" x 1/8" Nomex High Temp BBQ gasket smoker pit seal, self stick"
This is my first review of a product on Amazon. I always read the reviews to help make an informed decision about a product I want to buy. I recently purchased the 24" Smoke Vault and have used it once...so far. I would actually give this product 3.5 stars given my product was dented a bit.
From the beginning:
I wanted a "beginner" smoker, this is my first experience smoking meats and I wanted something that was simple to use, did not take up a great deal of space, a bit forgiving for a novice smoker and most importantly something that worked.
I unpacked the smoke vault, found a few dents in some critical places (around the door), I could actually see into the smoker through one of the gaps caused by the dents. Smoke Vault has not fixed their shipping issues and I would say quality control is non-existent. That was the only consistent complaint that I read about this smoker. However, with a block of wood, a small pry bar and a rubber mallet, I adjusted the flaws within minutes and everything else was gravy.
The smoker went together relatively easy, simply follow the instructions and have the right tools, 10 mm wrench and 10 mm socket, also, there is a large nut for the door handle, but if you have a complete socket set or a decent pair of pliers you'll be fine.
Season the smoker per the directions.
I bought a gasket to line the door frame and I still had some smoke coming out around the door, I can't imagine how much would escape without the gasket, if you buy the smoker, by the nomex gasket as well, more smoke in the box, more flavor in the meat.
Being a beginner, I had a minor problem controlling the temperature, it stayed within the proper zone for my project (225-250) but it did fluctuate a good bit, I think some insulation or some sort of "jacket" will fix this issue. I smoked 3 pork shoulders (~32lbs), I smoked them for about 11 hours. I used a good recipe for the rub and let it rest overnight before smoking. The meat turned out really well. Good bark, nice smoke ring and it was very juicy. I was quite happy with the result. The smoker works. However, the temperature gauge does not. It feels heavy and feels like quality but, it was off by as much as 25 degrees. I purchased a grill/meat probe combo with a transmitter/receiver. I highly recommend a quality thermometer. (side note: my one bone head move, when sitting down in front of the smoker to clean it, I bent forward and my forehead came into contact with the temperature probe that sticks through the back of the door...let's say it has a good point on it, no permanent damage but I learned a lesson)
Clean up: I will share this tid-bit for fellow novice smokers...aluminum foil is our friend. I covered the racks, lined the water/grease pan and smoke pan with foil. Poke some holes in the foil on top of the smoke pan and on the smoking racks. Made clean up a snap. I little warm soapy water and a garden hose and the components clean right up. I did not spray water into the smoker, simply used a damp sponge and wiped out any ash from the wood chips, and grease splatters on the walls and done. Very nice.
Buy this smoker if: You have limited space, you rent and will be moving it, you want an affordable smoker that works and produces good food, you're a novice (this is a great starter). I rent, live in a city and have never smoked before, this is perfect for my present living situation and skill level.
Given the quality of the smoker and thinness of the metal, I do not believe that this smoker will last forever, but if properly cared for and cleaned, it should last a good while. Also, given the $229 price tag, if it lasts five years, I feel it is worth it. When you have your technique down and want a bigger/better smoker...invest in a higher quality smoker.
I hope my review helps you make a better informed decision as other reviews have helped me.
Happy Smoking!
I purchased the "grill grate ET732" thermometer and the "1/2" x 1/8" Nomex High Temp BBQ gasket smoker pit seal, self stick"
This is my first review of a product on Amazon. I always read the reviews to help make an informed decision about a product I want to buy. I recently purchased the 24" Smoke Vault and have used it once...so far. I would actually give this product 3.5 stars given my product was dented a bit.
From the beginning:
I wanted a "beginner" smoker, this is my first experience smoking meats and I wanted something that was simple to use, did not take up a great deal of space, a bit forgiving for a novice smoker and most importantly something that worked.
I unpacked the smoke vault, found a few dents in some critical places (around the door), I could actually see into the smoker through one of the gaps caused by the dents. Smoke Vault has not fixed their shipping issues and I would say quality control is non-existent. That was the only consistent complaint that I read about this smoker. However, with a block of wood, a small pry bar and a rubber mallet, I adjusted the flaws within minutes and everything else was gravy.
The smoker went together relatively easy, simply follow the instructions and have the right tools, 10 mm wrench and 10 mm socket, also, there is a large nut for the door handle, but if you have a complete socket set or a decent pair of pliers you'll be fine.
Season the smoker per the directions.
I bought a gasket to line the door frame and I still had some smoke coming out around the door, I can't imagine how much would escape without the gasket, if you buy the smoker, by the nomex gasket as well, more smoke in the box, more flavor in the meat.
Being a beginner, I had a minor problem controlling the temperature, it stayed within the proper zone for my project (225-250) but it did fluctuate a good bit, I think some insulation or some sort of "jacket" will fix this issue. I smoked 3 pork shoulders (~32lbs), I smoked them for about 11 hours. I used a good recipe for the rub and let it rest overnight before smoking. The meat turned out really well. Good bark, nice smoke ring and it was very juicy. I was quite happy with the result. The smoker works. However, the temperature gauge does not. It feels heavy and feels like quality but, it was off by as much as 25 degrees. I purchased a grill/meat probe combo with a transmitter/receiver. I highly recommend a quality thermometer. (side note: my one bone head move, when sitting down in front of the smoker to clean it, I bent forward and my forehead came into contact with the temperature probe that sticks through the back of the door...let's say it has a good point on it, no permanent damage but I learned a lesson)
Clean up: I will share this tid-bit for fellow novice smokers...aluminum foil is our friend. I covered the racks, lined the water/grease pan and smoke pan with foil. Poke some holes in the foil on top of the smoke pan and on the smoking racks. Made clean up a snap. I little warm soapy water and a garden hose and the components clean right up. I did not spray water into the smoker, simply used a damp sponge and wiped out any ash from the wood chips, and grease splatters on the walls and done. Very nice.
Buy this smoker if: You have limited space, you rent and will be moving it, you want an affordable smoker that works and produces good food, you're a novice (this is a great starter). I rent, live in a city and have never smoked before, this is perfect for my present living situation and skill level.
Given the quality of the smoker and thinness of the metal, I do not believe that this smoker will last forever, but if properly cared for and cleaned, it should last a good while. Also, given the $229 price tag, if it lasts five years, I feel it is worth it. When you have your technique down and want a bigger/better smoker...invest in a higher quality smoker.
I hope my review helps you make a better informed decision as other reviews have helped me.
Happy Smoking!
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.
No name given : two cook in, liking it.
I converted the unit to run on natural gas by drilling out a single brass orifice. I've cooked on it twice since...Running good, can get it over 300 degrees if needed, but can also dial it down to about 200......NO complaints. I did run a bead of high heat silicone around the edge where the door touched to add a bit of additional door seal to it. Door shuts firmly and securely now, feels solid.
Tekrep : Love it! Great Smoker!
This is my first smoker and I love it. I have many friends who spend a lot more time and money smoking meats, but this unit does just fine. I did find that I needed to make some mods - added a door seal and hammered-flat the inner stop on the side vents to allow for more precise venting. It does take a bit of fine tuning of the gas supply to hold a steady temperature, but that goes for every other smoker that is not thermostatically controlled (and more expensive...). I won't call the regulator knob a (thermostat) because it’s not... if you start in the shade in the morning, and the sun hits it mid-day... guess what... the temp goes up. Yes, obvious, but some folks wonder why they see temps climb 25 degrees as their smoke goes along. Just be aware of sun and wind direction (try to face the door into the wind to keep from getting "smoked" when you check your meats). Also, be sure to wrap your water tray and drip tray in aluminum for quicker, easier clean up. I haven’t tried a “cold” smoke (under 200), but in cooler weather, I think it can do it. It will hold 225 easily with no flameout issues. As long as it’s not too windy. I’ve only have the burner go out once, and wind was swirling all around it.
I've made some excellent chicken, ribs, sausage and salmon in the past few months. This unit has great reviews all over the net and I did a LOT of research before buying it - I’m very happy with the purchase a few months in. Setup is easy - I connected it right to my gas supply next to my outdoor BBQ (Weber E330) via a quick-disconnect, so startup is fast and hassle-free (after drilling out the burner orifice as the instructions state). I’d recommend this to anyone, whether a first timer like me, or an experienced smoker who wants a simple and effective gas-fired option. Oh, and it has a very good capacity – you can get a lot of meat into this thing!
I've made some excellent chicken, ribs, sausage and salmon in the past few months. This unit has great reviews all over the net and I did a LOT of research before buying it - I’m very happy with the purchase a few months in. Setup is easy - I connected it right to my gas supply next to my outdoor BBQ (Weber E330) via a quick-disconnect, so startup is fast and hassle-free (after drilling out the burner orifice as the instructions state). I’d recommend this to anyone, whether a first timer like me, or an experienced smoker who wants a simple and effective gas-fired option. Oh, and it has a very good capacity – you can get a lot of meat into this thing!
Derek W. Williams : Gets the job done
Works great for the price. I converted it to use natural gas and haven't had any issues. The metal is pretty thin and the door a bit flimsy, but for the price I've gotten a ton of use out of it without any problem. You can fit a ton of stuff inside this thing, and there is plenty of room to hang whole chickens, etc. Also recommend getting the fitted cover, as it looks nice and is pretty hardy if you are leaving on an outdoor porch. Got this to get started into smoking rather than much more expensive options, and have zero regrets.
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.
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.
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.
S. Gee : Great Smoker!
Great smoker and plenty of room to cook with. Temperature a little hard to control but with a few more practices can learn to manage. Bought a seal for the door to reduce the amount of smoke from leaking out to much and wished the vents can close all the way. Can’t wait to to smoke a full size turkey to see how well it handles the cooler temperatures in November.
Charles A. Wagoner : A Solid Smoker for the Price
So far I've done two overnight cooks with my new Smoke Vault: a pork butt and a brisket. Both turned out great. I'll focus my review on some of the issues that other reviewers have brought up.
TEMPERATURE CONTROL
My first cook lasted for a whole 24 hours. It was a big butt. The weather was relatively calm with 5-8 mph winds, with the outside temperature in the 50s, dipping into the 40s overnight. For the second cook, it was raining all night, winds were between 8-10 mph, and the outdoor temp stayed in the 60s. These are important factors because weather does affect temp control. For both cooks, I had no problem keeping the smoker between 220°-230°F as long as I had the water pan filled, which I had to do every couple of hours. Once I got it dialed in, I found that it hovered between 220°-223° for most of the cook, but would slowly move beyond that range as the outside temperature and weather conditions changed. For example, by 10:00 AM after cooking all night, the temp would creep above 230° and I had to turn it down a bit. I also have a Weber Genesis EP-330 gas grill, and I position it such that it shields the Smoke Vault from the wind. That probably plays a big role in controlling temps. All I know is that in decent weather, controlling temp isn't a problem. High winds and cold temperatures will surely present a much greater challenge.
CONTROL DIAL
The control dial for this burner is hypersensitive. If the temp starts to creep up beyond where I want it, I have to slowly and carefully turn the dial in what must be 1/64" increments, because anything beyond that is way too much. This is my single biggest complaint with this smoker.
BUILD QUALITY AND SHIPPING DAMAGE
The build quality is about what I expected for the $250 that I paid for mine. The body is made of sheet metal. The cooking racks, water pan, and wood pan are all made of high quality materials though. The only cosmetic problems were a couple of circular rust spots on the door, and a slight indention on the roof. I don't know if this was due to shipping or not, but I have no major complaints.
LEAKY DOOR
I've read a lot of comments in the reviews and elsewhere on the internet that a lot of people don't like how leaky the door is. Mine leaks as well. I have the urge to buy some high-temp sealant and fix the leaking, and I'll probably go through with it even though I know it won't make a difference. Some people seem to think that smoke leaking out means less smoke hitting their meat. The thing is though, the smoke doesn't come off the wood chips and head straight for the leaky door. The smoke will fully fill the cooking chamber before being pushed through the dampers and whatever leaks there are. Your meat will be smoked just fine. There's probably a good case to be made that a leaky door also allows heat to escape easier; but between the sheet metal, the dampers, and the fact that the wall surrounding the burner isn't complete sealed either; a leaky door is only one of several culprits for heat loss. I'll probably still seal my door anyway though. :)
THERMOMETER
The thermometer is useless. I find that it is anywhere between 25°-50°F off from readings on my calibrated and accurate digital thermometer. I've read that it can be calibrated, but since it is never off by a consistent amount, there's really no point in using it.
PROPANE USAGE
On my 24 hour, 220°-230° cook, I used up about half of a 20 lb. tank, which amounts to about $4 worth of propane because I have mine refilled at Tractor Supply Co. instead of using one of those tank-swapping services.
TEMPERATURE CONTROL
My first cook lasted for a whole 24 hours. It was a big butt. The weather was relatively calm with 5-8 mph winds, with the outside temperature in the 50s, dipping into the 40s overnight. For the second cook, it was raining all night, winds were between 8-10 mph, and the outdoor temp stayed in the 60s. These are important factors because weather does affect temp control. For both cooks, I had no problem keeping the smoker between 220°-230°F as long as I had the water pan filled, which I had to do every couple of hours. Once I got it dialed in, I found that it hovered between 220°-223° for most of the cook, but would slowly move beyond that range as the outside temperature and weather conditions changed. For example, by 10:00 AM after cooking all night, the temp would creep above 230° and I had to turn it down a bit. I also have a Weber Genesis EP-330 gas grill, and I position it such that it shields the Smoke Vault from the wind. That probably plays a big role in controlling temps. All I know is that in decent weather, controlling temp isn't a problem. High winds and cold temperatures will surely present a much greater challenge.
CONTROL DIAL
The control dial for this burner is hypersensitive. If the temp starts to creep up beyond where I want it, I have to slowly and carefully turn the dial in what must be 1/64" increments, because anything beyond that is way too much. This is my single biggest complaint with this smoker.
BUILD QUALITY AND SHIPPING DAMAGE
The build quality is about what I expected for the $250 that I paid for mine. The body is made of sheet metal. The cooking racks, water pan, and wood pan are all made of high quality materials though. The only cosmetic problems were a couple of circular rust spots on the door, and a slight indention on the roof. I don't know if this was due to shipping or not, but I have no major complaints.
LEAKY DOOR
I've read a lot of comments in the reviews and elsewhere on the internet that a lot of people don't like how leaky the door is. Mine leaks as well. I have the urge to buy some high-temp sealant and fix the leaking, and I'll probably go through with it even though I know it won't make a difference. Some people seem to think that smoke leaking out means less smoke hitting their meat. The thing is though, the smoke doesn't come off the wood chips and head straight for the leaky door. The smoke will fully fill the cooking chamber before being pushed through the dampers and whatever leaks there are. Your meat will be smoked just fine. There's probably a good case to be made that a leaky door also allows heat to escape easier; but between the sheet metal, the dampers, and the fact that the wall surrounding the burner isn't complete sealed either; a leaky door is only one of several culprits for heat loss. I'll probably still seal my door anyway though. :)
THERMOMETER
The thermometer is useless. I find that it is anywhere between 25°-50°F off from readings on my calibrated and accurate digital thermometer. I've read that it can be calibrated, but since it is never off by a consistent amount, there's really no point in using it.
PROPANE USAGE
On my 24 hour, 220°-230° cook, I used up about half of a 20 lb. tank, which amounts to about $4 worth of propane because I have mine refilled at Tractor Supply Co. instead of using one of those tank-swapping services.
Amazon Customer : New to Smoking
I decided on this smoker after many hours of research on the web. Reading countless reviews both pro and con and reading between the lines and making a spreadsheet of the most popular smokers. This unit just had more of the pro features and had a solid history of being a very good quality unit. The only feature so far that I would like to see this company resolve is the gas regulator. Very difficult to zero in on a consistent temperature.
Perhaps just me being unfamiliar yet with temp control. Otherwise, very nice in other regards. Maybe down the road Camp Chef may offer a better quality regulator as a retrofit item.
Perhaps just me being unfamiliar yet with temp control. Otherwise, very nice in other regards. Maybe down the road Camp Chef may offer a better quality regulator as a retrofit item.
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
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.
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