Smoke Vault 18"



Infuse your meats with delicious mesquite, hickory or any other smoked flavor with the Smoke Vault 18”. This simple system will empower your food with the most appetizing smoked tastes that can’t be experienced any other way. Use the Smoke Vault for a variety of foods from ribs, to salmon and even baked pies or breads. Fully adjustable heat control heat-control dials, three damper valves, and a door thermometer will help you control internal temperatures. Cooking temperatures can vary from 160° F to 500° F. The heavy-gauge steel wood chip tray and water pan create smoke and keep your meats moist. If smoking meats is a new way of cooking to you there is no need to worry; cooking tips, ideas, and recipes are included with this smoker to help you get started. Use the Smoke Vault to lock in your favorite flavors.   


  • Two adjustable smoking racks
  • One jerky smoking rack
  • Water pan
  • Heavy gauge steel wood chip tray
  • Removable porcelain base tray for easy clean up
  • 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
  • Protected burner drum for maximum heat control


  • Body Dimensions (w/out legs): 18" W x 16" D x 30" H
  • Total Height (with legs): 44"
  • Door Dimensions: 16" W x 28" H
  • Cooking Racks Dimensions: 15" W x 14" D
  • Total Output: 18,000 BTU/hr
  • Maximum Temperature Reading: 550 degrees
  • Shipping Dimensions: 19" x 17.5" x 30.5"
  • Weight: 65 lbs.

Product Downloads

 SMV18S Instruction Manual

Natural Gas Conversion Guide


Questions on Smoke Vault 18"

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  • From B. Vasslar at 3/11/13 3:56 PM
    • How can I bring the heat down on my smoke vault?
    • There are a couple things you can try. First, you can drop the chip tray right over the burner. If you have the LP burners with the holes on top you can drop nails with a large head into some of the holes. Also make sure that the vault is out of the sun.
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  • From P. Tinsdale at 3/11/13 4:00 PM
    • Do I have to use the water tray every time I use the smoker.
    • You can use the smoke vault with or without the water or chip tray. Depending on what you're cooking and how you want it cooked. The water tray is going to make the outside of the food more moist. You would not need to use either trays if you are baking in the vault.
    • Do you find this question helpful?  Yes  No
  • From Steven Mclemroe at 4/28/13 6:40 PM
    • What is the best type of wood to use for smoke as far as chips, chunks or pellets?
    • Chips are very small pieces of wood that are great for small, quick bursts of smoke. Good for smoking food for a short period of time. Chunks on the other hand are large pieces of hardwood, creating smoke over a longer period of time. Pellets are to be used in a pellet grill, not the smoker you are referring to here. Therefore, we would suggest to you chips, chunks or a combination of both.
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  • From chris at 5/20/13 12:02 PM
    • Will it work on natural gas, or is it propane only?
    • The Camp Chef smoke vaults will work with natural gas after some modification to the valves orifice and using a natural gas connection kit, You will need to use a #50 drill bit to drill the valves orifice out. If you need further instructions, then please e-mail us at and we would be happy to send that to you.
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