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Camp Chef

Camp Chef Smoke Vault - Vertical, Propane Meat Smoker for Outdoor Cooking of Meat, Pies & More - 150°F to 350°F Range - 24"

    • Based on 1,081 reviews
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This item's return window has been extended for the holiday season: Returnable until Jan 31, 2025

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Availability: Only 5 left in stock, order soon!
Fulfilled by Amazon
Arrives Sunday, Dec 1
Order within 11 hours and 40 minutes
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Style: Smoker


Features

  • High-Quality Smoker: This meat smoker has adjustable heat-control dials, three damper valves, and a door thermometer, so you can easily control temperatures from 150F to 350F
  • Easy-to-Use Propane Smoker: With a heavy-gauge steel wood chip tray and water pan, the Camp Chef Smoke Vault makes smoking simple and delicious
  • Vertical Smoker Tips: Get started as a master outdoor chef with this meat smoker, which includes cooking tips, ideas, and recipes
  • Simple Outdoor Cooking: With this Camp Chef smoker, you can make ribs, turkey, pies, and more
  • About Us: Camp Chef is a passionate team committed to bringing five-star flavor with versatile gear that can stand up to the demands of the backcountry and back patio
  • Does not include Propane

Brand: Camp Chef


Model Name: SMV24SB


Power Source: Electric, wood


Color: Black


Outer Material: Alloy Steel


Item Weight: 75 Pounds


Product Dimensions: 16"D x 24"W x 44"H


Inner Material: Steel


Fuel Type: Propane


Manufacturer: Camp Chef


Global Trade Identification Number: 55, 66


Manufacture Year: 2023


Manufacturer: Camp Chef


UPC: 732235289836 043365028555 033246209166


Brand Name: Camp Chef


Model Name: SMV24SB


Inner Material: Steel


Outer Material: Alloy Steel


Color: Black


Item Dimensions D x W x H: 16"D x 24"W x 44"H


Item Weight: 75 Pounds


Fuel Type: Propane


Power Source: Electric, wood


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Sunday, Dec 1

Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.

To initiate a return, please visit our Returns Center.

View our full returns policy here.

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Similar Products

Top Amazon Reviews

    • Excellent smoker
Style: Smoker
I bought this smoker to replace my Weber 22" WSM charcoal smoker. I am very experienced at bbq and smoke weekly. My Weber smokes great. Charcoal smokers are a pain in the ass though, especially the Weber bullet. It is made in three separate sections. You need to take apart all three sections when getting ready to smoke. You need to plan on an extra hour or two just to prepare the smoker for smoking. I don't like the rack setup either with the second rack below the first, in the mid-section of the smoker. It is a real pain to get to. Also, if you want to smoke a brisket or pork shoulder on a 14 hour cook, plan on maintaining the charcoal tray, in the bottom section, constantly, another real pain. Don't get me wrong, I am a very loyal Weber consumer. I own a Weber Genesis gas grill and a Weber kettle grill. However, because I am looking for more ease when planning and at actually smoking, I decided to try a propane smoker. After researching all the propane smokers out there, I decided on the Camp Chef Smoke Vault 24". It was delivered well before the estimated delivery date. The smoker was boxed very well and was not damaged at all in the shipping process. The directions were straight forward and took about 45 min to put together. The Smoke Vault is a high quality build. The parts are sturdy and you won't lose a lot of smoke out of the door or anywhere else. It is built much better than the Masterbuilts, which in my opinion are made very cheap and way to small to smoke anything but fish. The Smoke Vault holds it's temp extremely well in varying conditions and the temp guage is fairly accurate. I've tested the smoker in windy conditions and the flame has never blown out, another problem I understand Masterbuilt propane smokers have. You can smoke fish and meat low and slow at very low temps(170 to 225 degrees) just by adjusting the pilot. Crank the pilot all the way up and you can smoke hot and fast with temps well above 300 degress. The wood tray is solid and you can use wood chunks(depending on the size of chunks) or chips. I've tried both and still trying to decide which is best to use. I'm leaning towards chips. My only real complaint, and it's minor, is the water tray. It is very small and you will need to refill it every couple of hours. As far a cooking, this smoker is perfect for cold smoking cheese. I use a 12" A-maze-n tube smoker, filled with smoke flavored pellets, put it in the bottom of smoker and torch it up. It works great. The Smoke Vault smokes all meats and fish very well with ease and no hassles. I can't really tell any difference in taste and tenderness of meats between the Smoke Vault and the Weber WSM. The biggest difference is in the ease and prep time of the Smoke Vault. I am extremely pleased with the Smoke Vault. Whether you are an experienced smoker or looking to break-in to the art of smoking meats, fish and cheese, I highly recommend this smoker. ... show more
Reviewed in the United States on June 6, 2014 by Socal
    • Do not settle for less than Camp Chef quality!
Style: Smoker
Camp Chef NAILED IT! This smoker is built well and is designed to be simple and effective. The design is perfect for smoking absolutely anything! From beer can chick to Boston Butt to a full Turkey and even for baking if you want to use it for an outdoor oven. The wood chip pan is very solidly made as well as the water pan. Both are porcelain coated to allow them to last for a long time outdoors without rusting. I like to clean my chip pan and water pan after each use once everything is cooled down and after cleaning them, I give them a light coating of vegetable oil (sprayed on and wiped down) just like I would for a griddle. This is just to give them a little more protection from the weather since they are outdoors and exposed to dampness even with the smoker covered. Overall this is an EXCELLENT SMOKER and I would highly recommend it! I also purchased a set of ThermaPro temperature probes and run the wires into the smoker through the side vent opening with one probe used for monitoring the smoker's ambient internal temperature and the others in the meat to monitor their internal cooking temperatures. This seems to be the best way to get the cooking temperatures right, as well as keeping an eye on the smoker's temperature. The temperature gauge on the door is 'close enough' for most things, but if you want to be more precise, I would use a temperature probe with a clip on the middle shelf. ... show more
Reviewed in the United States on January 10, 2024 by Ol Man by the Sea
    • Great smoker!
Style: Smoker
This was my first smoker, so going into it, I was a little bit wary. I didn't really know what to purchase, but after reading a few reviews on this site, I decided to bite the bullet. And boy was I glad I did. Packaging/Delivery The smoker was shipped via UPS in a double box and arrived without any dings that other reviews had mentioned. The UPS guy came while I was at work (around 2pm) so I just went to pick up the package at the main delivery depot. No big deal. The Smoker This thing is a beauty. It is literally a vault for your meats. Fantastic. It comes with two main racks, and another rack that's used for jerky, fish, etc. I made bacon on this rack and it came out fantastic. I would definitely go for the 24in version rather than the smaller, 18in version. Using the 24in version, I was able to fit two full racks of ribs on one rack, something I definitely couldn't have done if I had gotten the smaller version. The smoker holds its temperature very well for the smoker not being insulated basically at all. Its been under 20 degrees F and windy here, and I've had no trouble keeping a stable temp. I do wish the wood chip tray was a little larger though. I switched from chips to chucks to get more smoke/use less wood, and it was a very smart decision. I find if I fill the wood tray, I can get a good 2-3hrs of smoke before it needs to be refilled. I cannot comment on the temperature gauge, but, going along with other reviews, I've assumed it is 20-30 degrees too high, so I keep the smoker at around 250-275 to get a good temperature. The water tray catches a lot of the grease that drips from the food, but I don't see this as an issue - it mixes with the water, which evaporates and hydrates the food, so it adds even more flavor. I can't recommend this smoker enough. The food comes out fantastic and is well worth the ~1hr per pound wait. Definitely worth the money. ... show more
Reviewed in the United States on February 17, 2013 by Michael

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