Camp Chef SMV-24S 24in Smoker VAULT with Stainless Door

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Price: $250.00    

Product Feature

• Dimensions: D 15.5 in; W 24 in; H 29 in
• 25,000 BTU burner
• 4 removable smoking racks
• Cast-iron wood chip box
• Push-button ignitor

Product Description

Bring great tasting smoked foods to your backyard with the Camp Chef® 24-in Smoke Vault. It features a 25,000 BTU burner, 4 removable smoking racks, and a cast-iron wood chip box. A push-button ignitor makes it easy to light. The internal temperatures ranges from 200 to 425 degrees while in use, depending on the temperature setting and external elements (wind, sunny, snowy, etc.). It measure 15.5-in deep, 24-in wide, and 29-in high.Features:*Dimensions: D 15.5 in; W 24 in; H 29 in*Internal temperatures ranges from 200 to 425 degrees while in use, depending on the temperature setting and external elements (wind, sunny, snowy, etc.)*25,000 BTU burner*4 removable smoking racks*Cast-iron wood chip box*Push-button ignitor*Stainless-water pan

Camp Chef SMV-24S 24in Smoker VAULT with Stainless Door Review

Recommended improvements first: The door is relatively thin and buckled out toward the bottom. It should be heavier made, have a gasket and two latches as opposed to the one in the middle of the door. When running the smoker at a low temp (225) the flame kept going to on a windy day. I think there should be a skirt around the bottom.

The good: I made a skirt that fixed that particular burner problem. The door has stopped buckling, but of course the smoker is not airtight, nor would I want it to be. I first smoked ribs and they weren't so good. My fault. I then smoked a whole pork tenderloin and that came out good. Next, boneless chicken. It's not recommended to smoke boneless chicken as they usually dry out. I brined mine first for an hour and smoked them at 250 degrees for 45 minutes. Excellent. This past weekend I smoked an 8 lb. Brisket with mesquite chips for 14 hrs. It came out awesome. The beauty of this smoker is that you can control the temperature perfectly all the time. Don't use chunks in this smoker, use chips. At low temperatures, chips work much better than wood chunks. This weekend I'll try ribs again and a ham butt. I do highly recommend this smoker. You may have to make a couple of minor modifications, but it is worth the extra effort. Again, it is basically well made and being able to maintain temperature over many hours is a huge advantage! One more thing, it sips propane.

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