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Product Description
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
Videos
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Videos for this product
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Honest review on Camp Chef Smoke Vault
✅️ Jeff Cubinski ✅️
Compare with similar items
This Item  Camp Chef Smoke Vault - Vertical, Propane Meat Smoker for Outdoor Cooking of Meat, Pies & More - 150°F to 350°F Range - 18" |  |  |  |  |  | |
| Price | $384.99 | $299.99 | -15% $296.77 List: $349.99 | -11% $309.18 List: $349.00 | $299.35 | $388.20 |
| Delivery | Get it as soon as Monday, May 20 | Get it as soon as Thursday, May 16 | Get it as soon as Friday, May 17 | Get it as soon as Thursday, May 16 | Get it as soon as Thursday, May 16 | — |
| Customer Ratings | ||||||
| Easy to assemble | ||||||
| Easy to use | ||||||
| Temperature Control | ||||||
| Flavor | ||||||
| Sold By | Amazon.com | Amazon.com | Amazon.com | Amazon.com | Amazon.com | Hearthshire |
| size | Large | 30" | 684 sq inches | Wide | Black | — |
| fuel type | Propane | Wood Chips | Liquefied Petroleum Gas | Charcoal | Liquefied Petroleum Gas | Liquefied Petroleum Gas |
| power source | propane | Electric | Gas Powered | Charcoal | Propane | — |
| material | Steel | Aluminized Steel, Chrome-plated Racks, Aluminium Plated | Stainless Steel, wood | Steel | Steel | Stainless Steel |
| model name | — | PES23001 | PBV3G1 | Dyna-Glo DGO1890BDC-D | COS-244 | 77435 |
| weight | 64 pounds | 62 pounds | 63 pounds | 83 pounds | 40 pounds | 52 pounds |
Reviews with images
Great setup for the money.
Got my 18" Smoke Vault this weekend. Very easy to assemble by yourself with basic hand tools. I think I had the entire thing together in less than 20 minutes. Seasoned it with some hickory wood for about an hour at 350 degrees and then brought the temp down to start building that nice smoke layer inside the smoker. Did a trial run yesterday with it and did a 3.5lb beef tenderloin smoked for about 2 hours to hit a medium rare internal temp of about 135-140. Was around 36 degrees out and windy so I did notice the wind getting into the side vents would cause temp to change a bit but I had no issues keeping it between 225-250 degrees. You can drive yourself insane if you try to keep hitting target temps within a few degrees. I plan to do a 5lb leg of lamb for Easter in it as well over some cherry wood.The GOOD: Easy to assemble, very portable for moving around or bringing somewhere (this is what I was after; sold my brinkmann trailmaster as it was too big to lug back and forth to my in laws weekend house); Holds good temp range; SUPER EASY to clean! Just take the rack out thorw it in the dishwasher and you are done! Same with the water pan.The NOT SO GOOD: The vents on the bottom still have a fairly large opening, even in the fully closed position (about 3/4" to 1" opening) This caused a little issue with the cold outside temps I had and wind during this last cook. I am going to try carefully bending the inside tab on the vents to allow them to be closed all the way. The temp gauge on the door is pretty much useless. I mean it will tell you when its hot and thats about it. I used my Maverick ET732 temp probe on the rack where I was cooking and had very good control. There is some smoke that leaks out around the door. Not a real big issue, I actually have some high temp gasket material I am going to try installing on the door to minimize the gap.I wanted to test the temp gauge from the door, so i actually took a pot of water and brought it to a boil. I checked it with my ET732 temp probe and it read a steady 212 degrees. The temp gauge from the door was about 25-30 degrees too high. One thing to also consider is the door temp probe is only in to the cooking chamber about 2" where as your meats will be in the center above the water pan, which is acting as a diffuser so you will have a lower temp in the center than on the outsides. I saw a difference of just over 300 degrees on the door temp probe when my ET732 probe was reading 250 on the center of the rack I was using. Again not a big deal, just something to take into consideration. My experience has been no smoker is perfect out of the box, and everyones different cooking styles will change how you use it. I think part of the fun is trying to find ways to improve it to better your results of what ever it is your cooking.
Top reviews from the United States
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Reviewed in the United States on May 11, 2021
Reviewed in the United States on January 2, 2017
Reviewed in the United States on July 23, 2018
Reviewed in the United States on February 15, 2018
I got this a couple of weeks ago and so far so good. For the most part it is quite easy to keep temps regulated. However I've had the flame go out a handful of times in the three times I've used it. I've smoked some jerky and a tri-tip roast. A two door set up like a Masterbuilt also may have been nice to be able to check wood and flame without losing smoker temps. Made some salmon candy yesterday with a tri-fold plywood wind break around it, yet it still blew out twice while set on medium. I find it odd too that the gas valve when at its lowest setting reads halfway between medium and low according to the indicator arrow.
I've called Camp Chef with questions a couple of times and their customer service is very good.
I have installed a needle valve to be sure I can keep low temps once the weather turns warmer. I've not needed it so far as I've been smoking low and the temps have been in the 20°-25° range.It is a Bayou classic valve and I had my local lumberyard press fit the hose with brass ferrules that I use on my compressor hoses. I can dial it down very low, but as the larger flames are blowing out, I am not sure the needle valve will ever come into play. I just wanted the option for very low.
I also made a skid for it that ties all the legs together. I have a gravel drive and this makes it easy to put under roof once it cools without having to lift it. I can grab one of the handles to slide it along and it moves well as a unit with the legs secured together.
I love the wood tray and am glad to say chunks work very well in it. Easy to clean. While I've done a lot of smoking on a charcoal smoker, this is new to me. I am a very savvy shopper and did exhaustive research into buying this smoker. Next up - a 14# belly will be turned into bacon soon in this smoker.
I got this a couple of weeks ago and so far so good. For the most part it is quite easy ...
Reviewed in the United States on February 15, 2018
If I could've chosen 4 1/2 stars I would have.Reviewed in the United States on February 15, 2018
I got this a couple of weeks ago and so far so good. For the most part it is quite easy to keep temps regulated. However I've had the flame go out a handful of times in the three times I've used it. I've smoked some jerky and a tri-tip roast. A two door set up like a Masterbuilt also may have been nice to be able to check wood and flame without losing smoker temps. Made some salmon candy yesterday with a tri-fold plywood wind break around it, yet it still blew out twice while set on medium. I find it odd too that the gas valve when at its lowest setting reads halfway between medium and low according to the indicator arrow.
I've called Camp Chef with questions a couple of times and their customer service is very good.
I have installed a needle valve to be sure I can keep low temps once the weather turns warmer. I've not needed it so far as I've been smoking low and the temps have been in the 20°-25° range.It is a Bayou classic valve and I had my local lumberyard press fit the hose with brass ferrules that I use on my compressor hoses. I can dial it down very low, but as the larger flames are blowing out, I am not sure the needle valve will ever come into play. I just wanted the option for very low.
I also made a skid for it that ties all the legs together. I have a gravel drive and this makes it easy to put under roof once it cools without having to lift it. I can grab one of the handles to slide it along and it moves well as a unit with the legs secured together.
I love the wood tray and am glad to say chunks work very well in it. Easy to clean. While I've done a lot of smoking on a charcoal smoker, this is new to me. I am a very savvy shopper and did exhaustive research into buying this smoker. Next up - a 14# belly will be turned into bacon soon in this smoker.
Images in this review
Top reviews from other countries
Al
Beautiful
Reviewed in Canada on March 20, 2023
Al
Reviewed in Canada on March 20, 2023
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