Camp Chef 24-Inch Smoke Vault Propane Gas Smoker

I have had this for 5+ years. Tried several kinds of meats and woods to create some amazing meals. Very easy to use! Bacon, chicken, brisket, chicken wings, ribs, whatever you want to smoke it is easy to do. The water pan is nice to have so that you don't dry out your selections for long smokes.

I just ordered my 2nd Camp Chef Smoke vault, It took me 12 years + to finally wear out my original 24" Smoke Vault. This smoker survived outdoors in the elements of Wisconsin through rain and snow. A couple of advantages to using a Smoke vault propane vs an electric digital smoker is the propane smoker worked flawlessly even in sub zero temperatures in the dead of winter ( electric smokers don't like temps below freezing) and the chip plate is of ample size so you aren't always filling a small tray of chips like you would with a electric digital smoker. Now to see if I can get 12 more years out of my new Camp Chef smoke vault. Thanks

this smoker is the best the only thing is I would go up to a 40 or 45lb tank when you get it all so before using it I would recommend getting some wood-burning stove gaskets that are made to go in the inside of the door seal to keep the smoke in better that and ween you put it together do not rush it will take you 4 hours to put it together I don't have skills with putting it together I had to have my wife help me cause she's better than that then I am. (side note some times I upload to my Instagram for food videos and i am going to start on my tik tok my tic tok is @cocacolaguy845

I had this for a number of years now. Maybe smoke a couple times a year. I have other Camp Chef products that I like, so I went with this because I thought being propane it would be set and forget. However, like my other Camp Chef products none of them have precise burner controls. It's not so bad when cooking a meal, but trying to smoke something low and slow over hours in this smoker requires constant attention to keep it at the correct temp. I even added a second valve in the line to try to control the heat. as the built-in one doesn't go low enough. Personally I think the burner is too big for the smoker. Try to keep the flame low enough to keep the temp low and it goes out.

I highly recommend this smoker. We are going on our 6th year with the 18". Salmon to Boston butt, beer can chicken to mac & cheese there hasn't been anything bad come out of this smoker (except when I fell asleep on a late night cook which was operator error). Extremely fuel efficient I have done 3 separate cooks at 6-10 hours each on one tank. The first 3 years of this smoker lived outside only covered by the Camp Chef cover. There is zero rust. I live in NC which had high humidity and It has seen a lot of rain and some snow. The cover is still holding up but is on its last leg as it's sun bleached and starting to get rips in it. Well worth the money for the cover. One recommendation I have is don't smoke Thanksgiving turkeys, hams, or bbq unless you plan on doing it at every family function from now on because it produces amazing food which I don't mind one bit. It is also pretty portable to load in the truck and take on vacations or to a friends house for a cookout.

Smoker would not get hot enough to smoke. Upon doing break-in burn I noticed the smoker struggled to get to 200F and maintain temp. - even on the maximum setting. I put smoker together with no issues according to instructions. I e-mailed the manufacturer and they suggested I check for propane leaks - I did this and had no leaks. The mfg. also mentioned that sometimes the burner isn't in alignment. Black soot around burner and chip pan would indicate this. Sure enough I had black soot everywhere. I'm not a burner expert, but I tried aligning - I thought it was fixed. I finally got time to smoke some ribs today after working hard nearly every weekend. Needless to say the smoker is returned where I bought it from and the ribs are in the trash because the smoker couldn't burn hot enough to maintain 230F. A gust of wind came and the temp dropped to 186F. After a few of these experiences I had it and shut the unit down. I'd suggest the manufacturer align the burner and don't make the customer do it. However, I'm only the second person I've seen with this comment, so most of the units must be pretty good - I won't be buying another to find out.

The conversion to natural gas required closing the Venturi air shutter, which was pinned in place set for propane. A Dremel made fast work of freeing the shutter so I could rotate it closed to better balance air/gas. Before I moved it excessive air blew out the flame. Once fixed, the smoker meets all my expectations, and performs beautifully.

When we tried to set it up the first time, the regulator wouldn't line up correctly and we went back and forth with customer service for 3 weeks before they agreed to send a new one. Worked great twice after that then wouldn't go above 150 degrees the third time even after resetting the regulator 5 times and checking everything else (water, gas, etc.). Waste of money.

Recommended to all!!

I was doing research for more than a month and SV24 became my choice #1. I cooked briskets, whole turkeys and ducks, chicken wings, crab legs, salmon and all sorts of fish. Camp Chef should be proud of this product. Anyone who choses it - should be very happy. There is a room for improvement, what i might see as an opportunity, but overall - I'm very happy.