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 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.   

Features Silver

The Camp Chef Smoke Vault has been recognized by the industry. It has been awarded the Best Value Silver Medal among dozens of other smokers.

Interactive Guide: (Hover over image below)


  • 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.

Product Downloads:

 SMV18S Instruction Manual

Natural Gas Conversion Guide


Questions on Smoke Vault 18"

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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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  • 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 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.
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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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Hints & Tips
Smoke or Science

Smoke or Science

By: Admin Aug 20, 2015

Smoke Ring – That wonderful ring of pink, just under the surface of smoked meat, letting your eyes and mouth know that the bite you are about to take is packed with flavor. That ring, it’s all in the smoke..or is it? For years, attaining a smoke ring on a brisket or similar cut of meat meant you... Learn More

Strawberry Glazed Ribs

Strawberry Glazed Ribs

By: Admin May 12, 2015

It is time to take those ribs and add a little bit of sweetness to them. This recipe comes from "T" of Q4U BBQ Truck.Ingredients:Rack of RibsOlive OilFavorite Rib RubApple JuiceStrawberry Jam (small jar)Butter (1/4 cup)Directions:Prepare your ribs by removing the membrane. Then lightly coat with oli... Learn More

Homemade Venison Sausage Dogs

Homemade Venison Sausage Dogs

By: Admin Apr 27, 2015

Make your own sausage dogs this spring and summer with this recipe from The Sporting Chef himself, Scott Leysath. If you don't happen to have any alligator meat, swap it out for any other venison meat.Ingredients:1 1/2 pounds boneless pork shoulder, cut into 1/2-inch chunks1/2 pound smoked bacon1 po... Learn More

Expert Reviews
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Great value Review by David
The Smoke Vault 18 was easy to assemble. Parts were easy to identify.
Instructions did a great job of walking me through all the way to smoking my first piece of meat.
This was my first time smoking anything and the pork loin came out great using a recipe from the website. Next I did ribs and they came out great. Beer can chicken got great reviews as well.
The unit holds temperature very well, it is not a gas hog and fairly easy to clean considering whats going on inside there.
The unit is all of what Camp Chef says it is. A very nice unit for beginners.
I will definitely buy another Camp Chef product.
(Posted on 1/10/15)
Would you recommend this product to a friend? Definitely yes

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Top of the line Smoker Review by pachef
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 apple 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. (Posted on 5/5/14)
Would you recommend this product to a friend? Definitely yes

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