Smoke Vault 24" Black Product Description:
- Two adjustable smoking racks
- 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
Product Description
Infuse that tasty mesquite, hickory, apple - or your favorite smoked flavor - into your meat with the Camp Chef 24" Smoke Vault. A simple, matchless-ignition system, fully adjustable heat-control dials, and 18,000 BTU's of heat make smoking meat easier. Two adjustable racks and a jerky smoking rack allow you space to smoke to your liking. The 24" Vault is even roomy enough to smoke a full turkey in. Three damper valves help control internal temperature and smoke levels while a heavy-gauge steel wood chip tray and water pan create smoke and keep meat moist. Cooking tips, ideas, and recipes are included to help get you started.
Customer Reviews
Most helpful customer reviews
16 of 16 people found the following review helpful.
Packaging is terrible!
By Doug Warren
4 stars for the smoker. Depending on your pain threshold, 2 or 3 stars overall. I wish I could give three seperate reviews. Actually I can, so I will.1. The Smoker is great. Plenty of room to smoke multiple items simultaneously. If you are trying to decide between the 18" and the 24" all I can say is I've never regreted the extra space. A couple of hints... a) if it isnt burning very hot it could be a safety feature in the regulator. Detach the tank, then detach and reattach the regulator hose from the burner unit, then reattach the tank and open the gas slowly. b) don't rely on the thermometer on the front door. Buy a two probe electronic remote thermometer, one probe for the smoker temp the other for the meat temp, you'll wonder how you ever lived without it. I can't get mine away from my wife who uses it in the oven! c) figuring out how to maintain a steady low and slow temperature will take some trial and error, the steel walls are thin so if the outside temp is variable as it is in the Northeast (or windy) you'll have to adjust as you go, especially if you smoke overnight. If you use water in the pan (recommended), temp shoots up as water level drops and you may want to consider adding a little water to the pan each time you open the smoker to check your food. I know a guy who filled his water tray with sand and swears it goes far to keep the heat steady, but I think I'd miss the moisture. This stuff is all a normal and no reason to pass. I use the heck out of this unit and it's great. Also bought the turkey canon (best turkey ever) and the outdoor cover, both work well. Bought the rib rack, could do without this, but I suppose if you do a large volume of ribs it might come in handy. For me, this is a step up from an electric barrel smoker, which also worked well but was inconvenient to load and monitor during cooking.2. Packaging. UGH! The many comments listed here reflect my experience as well. The shipping packaging is absolute garbage! First the thing shows up looking like it was dragged across the Pacific behind the ship and then dragged from the warehouse to my driveway. The cardboard is poor quality and is falling apart by the time you get it. Worse still, almost no real attempt is made to protect the smoker itself inside the packaging. The smoker has the misfortune of being both heavy, and constructed of thin steel so the thing gets manhandled and will show up with the corners and sides dented. The specifics are detailed in other reviews. One additional observation, I'm not sure it's UPS. Mine was delivered in two days and it's not possible for UPS to have inflicted that much abuse on the thing in that amount of time. I believe the problem is primarily ill conceived packaging by Camp Chef. It wouldn't be that difficult to rectify, a larger box of heavier grade cardboard with larger styrofoam corners and perhaps some bracing for the smoker door which is guaranteed to dent the way it's currently being packed.3. Amazon (Prime). Service was great! I called to send the smoker back because of the damage and they arranged pick up and delivery of a replacement to my home, both of which occured the very next day. The delivery driver even helped me tape back up the poor excuse for a box that it had come in.Alas the replacement smoker was also damaged! The damage was less extensive (i.e. the door wasn't entirely collapsed) and these things are such a pain to unpack and repack that I decided to live with it this time. Hey I had a Pork Butt to roast and the thing is going to be outside anyway, isn't it?
14 of 15 people found the following review helpful.Versatile product, great starter model.
By Onedollarwed
At first the smoke vault looks a bit gimmicky, yet it delivers with some wonderful applications. Bake all the way up to 500 degrees - pizza, casseroles, etc. Smoke cool by opening the door. Smoke hot and sizzling, smoke wet. With the enournous size, I can do two turkeys! Great for fish, game, ribs, anything. Heats up quick, easy to assemble, easy to use, easy to clean!
9 of 9 people found the following review helpful.
Camp Chef Smoker
By terryinsac
I bought this smoker after do some research and talking to my buddies about theirs. I have used it twice now and am happy with the results and I plan on using it much more. The purchase and shipping provided by Amazon was first rate. I will use Amazon again.
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