Smoke Vault 18" 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
The Camp Chef Smoke Vault 18" infuses that great smoked flavor to your favorite cut of meat. An 18,000 BTU burner, fully adjustable heat-control dials, and a built in temperature gauge help you reach your desired temperatures whether you are smoking ribs, fish, poultry, or beef. You can also bake pies and breads in a Smoke Vault. Two adjustable racks and a jerky smoking rack allow you space to smoke to your liking. A heavy-gauge steel wood chip tray and a water pan will instill a smokey flavor and keep the meat moist. Three damper valves help control internal temperatures and smokiness. Cooking tips, ideas, and recipes are included to help get you started.
Customer Reviews
Most helpful customer reviews
66 of 66 people found the following review helpful.
By LudlowReb
I have loved smoked meats since I was a boy. I'm 63 now and about 40 years ago I got serious about smoking my own meats, vegetables and fruits. I've used every kind of barrel smoker there is, some custom made and just never was able to get that perfect taste I was looking for. I've used old refrigerators, 4X6 smoke houses and even trash cans buried in the ground. I've always been able to cook good tasting smoked food, but as I got older I wanted the ultimate in convenience to go with my foods. With Camp Chef's Smoke Vault, I have have now got it all. Have had mine for about 8 months and have used it at least 100 times with success. Just remember to keep your water bowl full for added moisture to your food and use good, seasoned wood to smoke with. I use a lot of apple, pecan, cherry and peach. I use a combination of chips and chunks. If you have any orchards in your area check with the owners in the late fall and offer to pick up any of the old, replaced trees and there you go. I would buy this cabinet smoker again without hesitation.
42 of 43 people found the following review helpful.
By Zaxx
Watch Video Here: http://www.amazon.com/review/R2C75XCNN1JSR7 I have provided a video I made right after I put the unit together and uploaded to Youtube, where if you search under my same user name (Zaxtor99) - you will find more videos I made of this same smoker.Since this video, I have used this smoker over a dozen times now, and it cooks anything you might want to smoke with amazing results! For the price, you are getting a FANTASTIC value for your dollar. It is well built, keeps heat in where it needs to be, and makes good use of the propane that it uses as well.Keep in mind, it does NOT include the propane tank, so you will need to either have one already as I did for my propane barbeque grill or you'll need to purchase that separately.The assembly is very easy, just make sure you follow the included instruction manual. I had my smoker completely assembled in about 45 minutes.Again, considering the time we live in where almost everything seems to be built cheap and finding a good value for your dollar might be challenging, this smoker breaks that rule. It looks to be be built solid enough to last many long years and become an excellent value on your cost per prepared smoked meals.Absolutely love it! Thank you Camp Chef for a high quality product at a great price!
21 of 21 people found the following review helpful.
By Blueeyedme
Having been in the market for a propane smoker, I saw a lot of cheaply built units in the local sporting goods mega stores as well as the home improvement stores...needless to say, I was not impressed. I read some reviews on the Camp Chef products and thought I would give it a shot before spending significantly more on a "quality" built unit. On receipt, I was pleasantly surprised at the quality materials and close tolerances the Camp Chef was built to. Assembly was pretty straight forward though at times a 3rd hand would have been helpful. After seasoning the unit, my first smoke was a 15 hour Boston butt. It was very easy to maintain 225 degrees throughout the period. Appreciate the large water reservoir as well as large and heavy chip pan. I recommend a dual probe smoker thermostat such as the Maverick ET-73 so you can constantly measure internal temperature of both the meat and the smoker. Regarding the door installed thermostat, mine was worthless at 125 degrees off the actual which is why I gave it only 4 stars.
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