The Smoke Vault 18" is a great smoker and excellent add to any patio/outdoor kitchen. My first major project was an apple wood smoked ham, with pineapple maple glaze, green bean casserole, and a... Show More.pple galette. Yes all cooked in the smoke vault. The smoking of the ham happened first, followed by finishing it in the Smoke Vault along with the beans, then the pie. The trick to the pie was to use the Camp Chef cast iron pie pan. Second was BBQ'd Chicken legs (thigh and drum stick) with a blue berry pie. Again all low and slow. Pie goes on top, and finishing the chicken by raising the temp to 300F at the end to crisp up the skin a little more. Use the Camp Chef pie pan again for a perfect pie. Camp Chef these products are outstanding. Would have loved to get the sausage hooks which seem to be discontinued.
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 400° 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 400 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: 400 degrees
- Shipping Dimensions: 19" x 17.5" x 30.5"
- Weight: 65 lbs.
RELATED BLOG POSTS
Pellet Grill Cleanout is a big Ash Deal Are you ready to kick-ash and summer grilling? In the game of life there are things you do because you want to do them and other things you do only cause you gotta. Believe me this is going somewhere. Pellet smoking is manly, fun, easier than ever and the food tastes great. Men love spending time with their smoking hot grillfriends. The problem is, that like many things, from changing the oil in your car to sharpening an axe, you have to take the time to maintain your stuff to get the best results. Pellet grilling is no different and has to be maintained to get a great end product. Over time ash, soot, and grease build up in the bottom of your grill and the performance starts to tank. Ash builds and floats around onto food, lightup can become more difficult or worse not light at all, and grease / smoke build up as well as the ash piles up. Everybody kind of knows that at some point they have to kick ash. Grill ash that is. The problem is this, as much as you want peak performance from your grill it still sucks to clean it out. Guys don’t really like doing the boring, leftover work at the house. Who really wants to wheel the trash out to the curb? Do you really like mowing the grass? If you’re thinking in your head that you enjoy that you’re lying to yourself. Maybe there are exceptions, but the point is that given the choice you’d rather eat good food, hang out with loved ones, or watch a game instead of cleaning out a grill. To clean ash out of a pellet grill there are about 10 different sticky, greasy items to take out of the grill just to get to the bottom of the barrel and begin ash cleanup. Once all that is out it’s time to roll out the wet/dry vac (if you have one) and begin to suck up the soot, ash, etc that has built up in the bottom of your grill. Then comes clothing, hand and dry vac cleanup. There must be a better way. As of a few years ago this was the only way to clean out a pellet grill. Every brand and model was the same. New technology from Camp Chef has changed all that. A better way to smoke While your buddy next door spends the next 30 minutes to an hour cleaning out his Traeger, your Camp Chef grill has a patented ash clean out in the bottom that releases ash and soot from the grill in seconds. So here’s the challenge, kick your neighbor’s ash for real by cleaning a pellet grill out and grilling a meal in the same time it takes him to “kick ash”.
Field & Stream designed five survival kits for the total Outdoorsman.
For years, the main focus of Covey Rise has been celebrating "the lifestyle of the upland sporting enthusiast". Most recently, Covey Rise writer Miles Demott and photographer Terry Allen spent some time with Scott Leysath, The Sporting Chef. Click an image below to read the article 'Sporting Skill' and be sure and get the full April/May issue of Covey Rise.