$319.99
MODEL #: SMV24S

In stock

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Lock the delicious smoked flavor of mesquite, hickory, cherry, and more into your meats with the Smoke Vault 24”. This simple smoker cooks your meat low and slow with a heavy-gauge steel wood chip try and water pan to infuse it with a delicious flavor you can’t get any other way. Use the Smoke Vault for a variety of foods from ribs to a whole turkey or even baked pies. Fully adjustable heat-control dials, three damper valves, and a door thermometer will help you control internal temperatures throughout the cooking process. Cooking temperatures can vary from 160° F to 400° F. We’ll throw in some cooking tips, ideas and recipes with your purchase to help you get on your way as a master outdoor chef. Lock in your Smoke Vault purchase today.

Multimedia

Features

  • 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
  • Protected burner drum for maximum heat control
  • Convenient matchless snap-ignition
  • Cooking tips, ideas, and recipes included

Specifications

  • Body Dimensions (w/out legs): 24" W x 16" D x 30" H
  • Total Height (with legs): 44"
  • Door Dimensions: 22 1/2" W x 28" H
  • Cooking Rack Dimensions: 21 1/2" W x 14" D
  • Total Output: 18,000 BTU/hr
  • Maximum Temperature Reading: 400 degrees
  • Shipping Dimensions: 25" x 17.5" x 30.5"
  • Weight: 75 lbs.

Downloads

 SMV24S Instruction Manual

Natural Gas Conversion Guide

REVIEWS

Product Rating

  • First smoker but I can't believe there's any better

    Rating

    I've smoked everything, brisket, ribs, yard birds (chicken), turkey, salmon, peach cobbler. All came out great. We no longer can buy bbq from a restaurant. And it's so easy to carry on trips. I nev... Show More.er leave without putting it in the travel trailer. Propane readily available and water and wood blocks and you're set. Smoke fills the campgrounds and everyone knows it's going to be great food. Buy yourself some thermometers. One for the oven, the thermometer on the door ain't so accurate, and one for the meat. It is so easy to cook perfect meat. USE the thermometer.

    Danceswithbeercans

  • Not just a smoker. It's a lare outdoor oven.

    Rating

    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 V... Show More.ault 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. Scott Leysath HuntFishCook.com

    Scott

  • My first smoker and I love it

    Assembly was reasonably easy. The only problem was getting the door off but WD40 took care of that. We had never used a smoker before so I followed the seasoning instructions and several of the hi... Show More.nts and tips. Our first attempt was a 22 pound turkey. We butterflied the bird, applied a dry rub and used mesquite ( this is Arizona!) chips. We smoked it the day before Thanksgiving, let it cool, sliced it, wrapped it plastic wrap then foil and stuck it in the frig. The next day we simply put the foil pouch in the oven to reheat. No the plastic wrap doesn't melt and it helps keep the meat moist. We thought it was the best turkey we had ever eaten and everybody at the dinner love it. So we next tried a "picnic" port roast with similar success. Two or two, we look forward to using our smoker frequently. We are smokin' fans!

    Jack

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