Smoke Vault 18"

#SMV18S
$282.00

Description

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


  • 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

Specifications

  • 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

Q&A

Questions on Smoke Vault 18"

Sort by Descending
  • 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.
    • Do you find this question helpful?  Yes  No
  • 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.
    • Do you find this question helpful?  Yes  No
  • 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, http://www.campchef.com/natural-gas-connection-kit.html. 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 support@campchef.com and we would be happy to send that to you.
    • Do you find this question helpful?  Yes  No

Ask Your Own Question





Hints & Tips
The Camp Chef Outdoor Kitchen

The Camp Chef Outdoor Kitchen

By: Admin May 15, 2014

Camp Chef - The Way to Cook Outdoors. For over two decades, that tag line has been our drive to continue pushing the envelope in developing, designing, and producing products that can cook just as well on the back patio as they can in the great outdoors. That tag line has taken us a long ways; from ... Learn More

Smoked Deviled Eggs for Easter

Smoked Deviled Eggs for Easter

By: Admin Mar 27, 2014

Here’s a fun idea that was shared with us by one of our customers during a customer service call. We thought it was definitely worth trying, so we did, and we decided smoked hard boiled eggs are really tasty. Here is a basic recipe for you to try it out! We chose to make them into deviled eggs bec... Learn More

Smokin' Season '13 - How to Smoke Venison

Smokin Season '13While meat smoking is beginning to gain traction as a year round event; the bulk of it continues to be done from September through the winter months. I believe this schedule to be left over traditions from the forefathers as they worked to preserve meat for the winter. A tradition t... Learn More

Expert Reviews
Sort by:

1 Item(s)

per page
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

Share this review
Do you find this review helpful?  Yes No
(1 of 2 people found this review helpful)
 
Inappropriate review? Report it

Login to add review