Camp Chef 24-Inch Smoke Vault Propane Gas Smoker

About to order my fourth one of these, because I use it all the time, and have for 15 years. The first two lasted A long time and I just broke in number three.

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I've had the 24 inch smoke vault for 6 years now, and it's still going strong. I run it on mains gas. I did find that I had to drill larger than the recommended #51 drill when converting, otherwise I couldn't get the smoker temp over about 260F. I drilled out to 5/64, which was the next size up drill that I had. Smoker will get to 450F on high, although obviously I don't smoke at that temp. If you're smoking in the winter well below freezing it helps a lot to have that oomph in reserve too.

Received a Camp Chef Smoke Vault 24 as a gift on fathers day a few years ago. I truly love this smoker. I've done a few things to my smoker to tighten up the Smoke leaking from the smoke,like I added a food grade,non-flammable felt seal tape to around the door and sealed up areas around the Smoke with a food safe liquid gasket sealer. My next thing is to come up with a way to get the vents(3) to close more or shut off completely to be able to refine the heat temperature better. Any ideas from Camp Chef on the vents would be greatly appreciated.

I have had this for 5+ years. Tried several kinds of meats and woods to create some amazing meals. Very easy to use! Bacon, chicken, brisket, chicken wings, ribs, whatever you want to smoke it is easy to do. The water pan is nice to have so that you don't dry out your selections for long smokes.

I just ordered my 2nd Camp Chef Smoke vault, It took me 12 years + to finally wear out my original 24" Smoke Vault. This smoker survived outdoors in the elements of Wisconsin through rain and snow. A couple of advantages to using a Smoke vault propane vs an electric digital smoker is the propane smoker worked flawlessly even in sub zero temperatures in the dead of winter ( electric smokers don't like temps below freezing) and the chip plate is of ample size so you aren't always filling a small tray of chips like you would with a electric digital smoker. Now to see if I can get 12 more years out of my new Camp Chef smoke vault. Thanks

this smoker is the best the only thing is I would go up to a 40 or 45lb tank when you get it all so before using it I would recommend getting some wood-burning stove gaskets that are made to go in the inside of the door seal to keep the smoke in better that and ween you put it together do not rush it will take you 4 hours to put it together I don't have skills with putting it together I had to have my wife help me cause she's better than that then I am. (side note some times I upload to my Instagram for food videos and i am going to start on my tik tok my tic tok is @cocacolaguy845

I highly recommend this smoker. We are going on our 6th year with the 18". Salmon to Boston butt, beer can chicken to mac & cheese there hasn't been anything bad come out of this smoker (except when I fell asleep on a late night cook which was operator error). Extremely fuel efficient I have done 3 separate cooks at 6-10 hours each on one tank. The first 3 years of this smoker lived outside only covered by the Camp Chef cover. There is zero rust. I live in NC which had high humidity and It has seen a lot of rain and some snow. The cover is still holding up but is on its last leg as it's sun bleached and starting to get rips in it. Well worth the money for the cover. One recommendation I have is don't smoke Thanksgiving turkeys, hams, or bbq unless you plan on doing it at every family function from now on because it produces amazing food which I don't mind one bit. It is also pretty portable to load in the truck and take on vacations or to a friends house for a cookout.

The conversion to natural gas required closing the Venturi air shutter, which was pinned in place set for propane. A Dremel made fast work of freeing the shutter so I could rotate it closed to better balance air/gas. Before I moved it excessive air blew out the flame. Once fixed, the smoker meets all my expectations, and performs beautifully.

Recommended to all!!

I was doing research for more than a month and SV24 became my choice #1. I cooked briskets, whole turkeys and ducks, chicken wings, crab legs, salmon and all sorts of fish. Camp Chef should be proud of this product. Anyone who choses it - should be very happy. There is a room for improvement, what i might see as an opportunity, but overall - I'm very happy.