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Camp Chef

Camp Chef Smoke Vault 18"

SKU: SMV18S

Availability: In stock

List Price: $282.00

Price: $213.00

You Save: $69.00 (24%)

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Rating
5 star :
33%
( 1 )
4 star :
67%
( 2 )
Total : 3 Reviews
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Well made and easy to use. Review by Fly Guy
Rating
Looked at all other gas units and decided to go with the Camp Chef rep. Pretty easy to assemble. Don't bother with a drill for screws. They grip without a wrench when screwing down. _x000D_
Wish flame control was more concise, with a clicking in small increments knob. _x000D_
Like the idea that I can take this with us camping..pizza, breakfast bake ect. (Posted on 5/31/12)

Pros: Quality, Size, Easy To Use
Cons: Controlling low temp

Would you recommend this product to a friend? Definitely yes

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(7 of 10 people found this review helpful)
 
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MOSTLY HAPPY Review by Northborough Dan
Rating
Mostly happy with this unit, although I have to work at getting the smoke wood going sometimes. We always "load it up" and freeze the extras for future consumption. Beef ribs are spectacular smoked. Will smoke some meatloaf for Thanksgiving tomorrow....along with kielbasa and a pork loin. (Posted on 5/31/12)

Pros: Hooked up to natural gas, Easy access to food
Cons: Hard to get wood going

Would you recommend this product to a friend? Definitely yes

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Out door cooking at it's best! Review by Manzan
Rating
One in awhile I would like the 24" model but I am extremely pleased with the 18" one. I smoke salmon about three times a month, ribs every three to six weeks. Chickens (two at a time) once a month. Turkeys occasionally and goose once a year. Brisket a couple times a year Cheese when the smoke starts to billow out. Black cod is a favorite. I have not tried steaks but have done extra thick pork chops. Everything is so much better with the smoke flavor. Fun using different smoke chips and rubs. I have had this for about four years and am still learning. No problem at all getting people to share the out put._x000D_
I made a wind screen to make winter smoking easier and keeping the sun off makes temperature control easier. (Posted on 5/31/12)

Pros: Works Efficiently, Adds Flavor, Easy To Use, Durable


Would you recommend this product to a friend? Definitely yes

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How-to Make Honey Mustard Glazed Corned Beef in a Smoke Vault

By: Admin Apr 07, 2014

Just because St. Patrick's Day has come and gone doesn't mean you can't have corned beef. And with this killer recipe from Chef Gary House of Cooking Everything Outdoors, you will want to make this recipe again and again. The best part, it's a good excuse to break out the smoker and get things going...

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Game Day: Opened Faced Sausage Sandwiches

By: Admin Sep 12, 2013

It's that tailgating time of year again. The NFL has officially kicked off and college football is well under way. Lots of great games in the coming weeks. Whether you're heading out to tailgate and watch your favorite team, or enjoying the views from the comfort of your own couch. These tailgating ...

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Camp Chef Smoke Vault Holiday Pies

By: Admin Nov 16, 2012

Did you know you can also bake in a Camp Chef Smoke Vault? Gain more oven space for the holidays by baking in your smoker!Four Thanksgiving pies in the Smoke Vault: by Gary House from Cooking-Outdoors.comJust recently I released my Four Easy Holiday PiesĀ video using the Camp Chef Smoke Vault and t...

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Description

While many smokers have just enough power to dry jerky, the Smoke Vault 18" & 24" creates a wide range of usable heat that can be used for smoking ribs, fish and turkeys as well as baking pies and breads. It is roomy enough for Dutch ovens or your favorite cookware. The convenient "snap ignition" is coupled with a finesse style propane gas valve that translates into 20,000 maximum BTU's of usable heat.

  • Two standard smoking racks
  • One jerky smoking rack
  • Water pan
  • Wood chip tray