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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 1,065 reviews
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Availability: In Stock.
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Arrives within 30 days
Order within 23 hours and 30 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


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


Manufacture Year: 2023


Item Weight: 75 pounds


Country of Origin: China


Item model number: SMV24S


Is Discontinued By Manufacturer: No


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: within 30 days

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

    • Great value for what you're getting
Style: Smoker
My buddy has one and when I bought my house, he loaded up my Amazon cart with everything he has. I don't live in the south and haven't had "real" BBQ before, but this makes the best everything from a vertical smoker. Everyone from BBQ-prominent areas of the country have said that it's the best BBQ they've had since they moved from there. It's simple, it's elegant, it works. When I first got the smoker, the box had pretty wild temperature differences. The different between the top rack and the bottom rack (5 spots) was 60 degrees. The difference between an inch from the edge of the box and center was 30 degrees. After a few smokes and a thick, black, smoke wall on the inside, this thing has very little variance anywhere in the box now, which makes for a very even heat. Difference top to bottom for me now is about 10 total degrees and on one rack from wall to center about 3 degrees. Now that I have a good 20 BBQ's under my belt, here are the features I want, and would be HAPPY to pay for! 1) Double door for separate meat and water pan/chips. It's a waste of heat to have to open the door every time. 2) Thicker door edge so I can use Lava Lock. The edge isn't wide enough to put on Lava Lock, so I end up losing a lot of smoke out of the seams of the door. The gap between the side of the door and the wall is too thin to put it on either. 3) Better handle and locking mechanism. The cheap (this smoker is cheap!) handle will be loose because if you tighten it too much, you can't turn it. Furthermore, it bent the edge of the box, so it's a key area where smoke comes out. Two latches that compress the door into a seal would be the perfect solution. 4) Double wall. When it's 32 degrees out here in winter, I mine as well just not smoke as turning it on high can barely keep it at 225 degrees. 5) Let's get bougie: Wifi heat control. The taste benefit of burning chips on this smoker over a pellet grill like a Traeger is huge. The appeal of a Traeger is that wifi heat control, set it and forget it. This isn't a wood fire sidebox... It's not real Texas BBQ where you tend to a fire for 12 hours... it's a knob that controls how much gas you feed to a small burner flame. There is no "skill" in your knob turning abilities. It's not affecting the final product. If I could abstract away the need to go out and simply turn the knob a little bit when that cold meat gets a little warmer and doesn't need so much heat to stay at temp, I would love it! ... show more
Reviewed in the United States on May 11, 2020 by Dave
    • Great for the Price
Style: Smoker
I bought this smoker after doing some research and decided it was the best one in its price range for what I wanted to do with it. I used a torpedo style smoker for almost 12 years and wanted to upgrade to a better model when it was time to replace my old smoker. I am a frequent smoker, but I do not smoke in huge quantities so this one seemed to be a good fit for me. So far this has proved to be true for me. This smoker has a cavernous space to fill and will accommodate a huge amount of meat to be smoked at once, but you won't need a trailer for move it. It arrived in perfect condition from the shipper to my front door ahead of schedule. I leasurely put it together over a period of an hour or so without any hassle at all. All the parts fit together well and went together as designed with simple, clear directions. One screw stripped when tightening, but two extra screws were provided so I ended up with one to spare anyway. Again fit and finish were acceptable and as advertised. I seasoned the smoker as directed and then smoked two full slabs of pork back ribs. I found the thermometer that comes with the unit to be as notoriously questionably accurate as my research told me it would be. I also found the heat settings not sensitive enough to easily set the dial where needed to smoke at temperatures between 175 and 275. There is a sweet spot on the gas adjustment dial, but depending on weather conditions ( outside temperature, winds and humidity) finding that spot takes a lot of trial and error - this too was spot on accurately explained in the previous buyer feedback and information from my research so I was not surprised or upset by it. Once I found the dial setting needed to keep the temp where I wanted it (220 to 225 degrees) the temp still changed because I was smoking on a breeezy day and the wind blew out the gas flame once. On the second day I smoked some pork chops. The temperature jumped to 300 degrees before I backed it back down. During all smoking I was checking the temperature every 10 to 15 minutes. For thin pork chops this was probably too much as they were a little over cooked. But, I am man enough to also say that I likely simply over cooked them and the error was all mine. After six hours of smoking one day and three hours the next I can say the wood chip tray is adequate for six hours of smoking, but more smoking time means adding more chips. The tray is shallow and placed close under the water bowl so the wood tray is better suited to chips and thin chunks of wood. Thicker chunks of wood won't fit on the tray as the water bowl bottom is too low to the chip tray (clearance for wood is probably no more than 2.5 inches so chunks may not fit. I also noticed the wood chips tend to burn and turn to ash only directly over where the gas flames are coing up from underneath. The further out from the center of the chip tray you go the less the chips are turned to smoking cinders at lower temps, so the second smoking event I mounded them up and they burned more evenly. The water tray/bowl is sufficient in that after six hours of smoking I still had about 3/4 inches of water left. Over-all there are a few areas for improvement for this smoker, some that may cost more and therefore make it into another more expensive smoker (a better thermometer and a thicker door) and other areas that seem like they would make for a better smoker with only a little more cost (separate water and wood chip door to allow wood and water to be added without breaking into the "vault" and a deeper chip tray and larger gas burner ring to allow for chunks to be burned and more evenly and thoroughly burned chips). As for the design, I am not sure why none of the three vents can be completely closed. I am being nit picky here because I think for the price, this smoker is a great value. This is a less expensive smoker that performs like a much more expensive one. I highly recommend it for the frequent, mid-range volume, non-commercial smoker. Finally, I would recommend that anyone who buys this smoker should go ahead and get a good digital thermometer if they don't already have one. Also, get the smoker cover at the same time, it will protect your investment and make it last so much longer. ... show more
Reviewed in the United States on March 11, 2013 by C. Thomas
    • 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

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