The Camp Chef Smoke Vault 24″ is the big brother to Camp Chef’s most popular unit, the Smoke Vault 18 (arguably the best gas smoker on the market).
It is a big vertical cabinet smoker that is no stranger to smoking all types of food. It is a versatile unit made for the backyard entertainer.
The Smoke Vault 24 has a huge temperature range of 150 to 500 degrees Fahrenheit. This gives you the versatility to slow smoke salmon/ sausage or to bake sourdough bread.
It has the ability to be converted to natural gas really easily. All you need is the natural gas conversion kit.
This is great for those who don’t plan on moving the unit around. Natural gas is also cheaper, easier and (in my opinion) delivers a better cook than propane.
Let’s see if this right gas smoker for you!
Camp Chef Smoke Vault 24 Review
Specifications of the Camp Chef Smoke Vault 24
- Height: 30 inches
- Width: 24 inches
- Depth: 16 inches
- Weight: 75 pounds
- Cooking Area: 903 square inches
- Cooking Racks: 2 adjustable cooking racks, 1 adjustable jerky rack
- Cooking Rack Dimensions: 21.5 x 14 inches
- BTU Output: 18,000 per hour
- Temperature Range: 160 – 500 degrees Fahrenheit
Key Features of the Camp Chef Smoke Vault 24
Looking for a gas grill? My favorite is the Weber Genesis. Find out what I love about it in my Weber Genesis II LX review.
- Convertible to Natural Gas: I love that you are able to convert the Smoke Vault 24 to become a natural gas smoker. Not having to worry about propane tanks running out half way through a cook is much more relaxing! Say goodbye to expensive trips to the gas station to refill. With natural gas, you have an endless supply of gas. It also is so much cheaper to use natural gas instead of propane.
- Huge Cooking Space: The cooking space in the Camp Chef Smoke Vault 24 is a vast 903 square inches. I have been able to fit 5-6 slabs of ribs laid out flat. This makes the Smoke Vault 24 a smoker to help feed the masses!
- Three Modifiable Damper Valves: Sometimes you can’t predict what the weather will do. If you are smoking outside it can turn your cook into a challenge. You never know which way the wind is going to turn, how warm the sun will be or what the ambient temperatures will do. All these factors mean you might need more or less ventilation. The Smoke Vault 24 has 3 vents which will ensure you navigate the all the elements without hassle.
- Versatile Door Set Up: The Smoke Vault 24 has a refrigerator style door which allows you to use it as a smoker and an oven. We love that you’re able to smoke your brisket as well as a cook a pizza inside. The pizza came out surprisingly delicious. It had perfectly melted cheese and a crispy bottom.
- Easy Assembly: Don’t stress if you’re not a handyman, this smoker took us only 45 minutes to put together. The instructions in the owners manual are laid out simply and are easy to follow.
- Shelving: You get 2 main cooking racks and 1 jerky rack included with your smoker. You also get space for 2 additional racks that can be purchased separately. The racks are all adjustable so can be moved about to suit what you are cooking. The jerky rack is perfect for smaller items you don’t want to slip through the racks. Such as bacon, sausage, seafood or vegetables.
- Wood Chip Tray: The wood chip tray is constructed from heavy-duty steel and holds heat extremely well. This means you get much better smoke quality and a higher temperature. This is where the high temperatures you can achieve with this unit comes from. You also have the option to smoke with larger wood chunks which can also give you a better smoke and deeper flavor.
The Initial Setup
Set up of this unit is straight forward.The owners manual comes with a detailed guide to setting this bad boy up. The instructions are broken down into 10 easy to follow sections.
Setup is very first timer friendly and includes everything is included from setting up the legs to attaching the gas bottle. It is possible to set this unit up by yourself and only takes around an hour.
Ease of Use
I found the Camp Chef Smoke Vault 24 really easy to use.
In the owners manual you are given very detailed instructions on everything to complete your first smoke.
After the initial set up you need to season the smoker. This helps get rid of any foreign objects and adds a little bit of flavour for your first cook.
Seasoning is as simple as letting the smoker run for around 1 hour on 175 degrees. Once finished simply clean out the wood chips and wood used and you are set to go.
Using The Unit
When it comes to actually smoking, it is a very simple unit to use.
First you need to fill the water pan with water or any other liquid you desire. Make sure you do this when the smoker is cold to avoid steam and damaging the unit.
The standard wood chip tray is large enough for several hours of smoking. Simply fill up the wood chip tray to the top with your desired chips and you are done. The owners manual has some great wood and meat recommendations if you are unsure.
Once the chips are in you are set to light the gas. This needs to be done before you add your meat so the unit can pre heat. Lighting is a breeze and the automatic ignition works after the first if not second try.
Let the smoker pre heat to your desired temperature (around 20 – 30 minutes) and you are set to place your meat in.
Maintaining the heat can get a little getting use to, however, there are 3 dampers that you can play with to get your perfect temperature. It can be a. little bit of fun testing and playing with these.
The key to effective smoking is to watch your heat indicator on the door and adjust the dampers accordingly. Temperature is best controlled by different damper adjustment configurations.
Cleaning and Maintenance
It easy to clean the Smoke Vault 24 because the racks are removable.
Having the ability to easily give it a good clean each time has ensured that you won’t need to do much additional maintenance.
When Cleaning Your Smoke Vault 24 Always Remember:
- When cleaning the cooking racks and the water tray, use hot and soapy water. Then make surethen ensure they are completely dry. We always coat the cooking grids and water bowl lightly using cooking spray or cooking oil afterward.
- For cleaning the exterior, a damp cloth is all that is required. Do not use spray-wash with a water hose as this can damage the inside.
- Always carefully remove the greased pan, dispose of any grease and wash it thoroughly. Once it is done, coat the smoker’s interior using cooking spray or cooking oil.
To make clean up a little easier cover the grease, water and wood chip trays with aluminum foil.
The unit is constructed incredibly well. The bulk of the unit is made from coated stainless and feels much like a little vault on legs. You have two handles on either side for moving the unit around, it is a little it to move by yourself but is easy to move with help.
The unit is fairly air tight, however, when smoking you will notice a fair bit of smoke leaking out. This doesn’t seem to effect the final result as the cooks I have done have turned out beautiful and smokey.
The unit comes to and maintains temperature well, I wouldn’t trust the temperature gauge on the front for an accurate reading though. Compared to my iGrill2 it’s around 20 degrees out.
Camp Chef Warranty Details
The warranty of the Smoke Vault 24 is as follows.
Do You Get Value For Money?
Overall I think the Camp Chef Smoke Vault 24″ gas smoker is a good deal.
It is slightly more expensive than similar units this size. But it is worth it in terms of its functionality, performance, and durability.
A truly fantastic smoker that will deliver quality tasting food for years to come. With proper care I would say this unit would be a strong contender to stay in your arsenal for at least 10 years.
From the Manufacturer
Pros and Cons of the Smoke Vault 24
What We Liked
- The push start ignition to light.
- Can be converted to a natural gas smoker.
- The wood chip tray can hold enough wood for 2 -3 hours smoking.
- Strong and sturdy doors.
- Spacious interior.
- Easy to set up.
What We Didn’t Like
- Flimsily shipping packaging
- The front thermometer is not accurate.
Wrapping it Up on The Chef Camp 24
Overall the Camp Chef Smoke Vault 24 is a great smoker for anyone who doesn’t mind spending a little more for a quality product. I would go so far to say that it is one of my favorite gas smokers out there right now.
There are several main reasons for this.
- Out of the box it is a piece of cake to assemble. It has minimal technical or fidgety parts and very easy to follow instructions. It is easy enough for all skill levels to set up within an hour or so.
- Some gas smokers will struggle to stay alight or maintain a consistent temperature in the wind. The SV24 doesn’t seem to be effected.
- One of the major perks of this smoker is how easy it is to convert into natural gas. This is a fantastic option for those of us who are not planning on moving the smoker. Its a quick fix to messing around with propane bottles.
This is a unit that will stand the test of time and get better with age. I would recommend buying one, converting it to natural gas and setting it up permanently in the backyard
Overall Rating: 4.6 / 5
Frequently Asked Questions
Question: What size are the cooking racks?
Answer: 14 inches deep, 22 inches long
Question: Can this unit be hooked up to natural gas?
Answer: You can get a natural gas conversion kit. It is advisable to get an expert to assist you with this.
Question: Can I use wood chips without soaking them?
Answer: Yes, using dry wood chips is absolutely fine.
Question: Do I need a heating blanket in winter?
Answer: No, the unit works just as well in cold temperatures as it does in hot temperatures.
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