Smoke Vault 24"
Product Review (submitted on July 16, 2013):
I suppose there's no good time for an oven to go out, but mine died the day before Christmas. Fortunately, I was able to prepare roasted vegetables, baked potatoes and a giant prime rib in my Smoke Vault outdoors. Once each item was done, I was able to hold it at serving temperature (while heating the rolls) in the Vault.
I've yet to find another smoker that will fire up to 450 - 500 degrees and still do a great job of lower temperature smoking of fish, game and domestic meats. The only downside is that, unless it's very cold outside, you can't smoke at lower temperatures of +/- 120 degrees or so.
It is well-built and requires only propane and any hunk of wood, chips or charcoal to create smoke. Once it's seasoned, you can get great smoke flavor without adding any wood at all.