Camp Chef Smoke Vault - Vertical, Propane Meat Smoker for Outdoor Cooking of Meat, Pies & More - 150°F to 350°F Range - 18"

After researching all of the available gas smokers in the under $250 price range, I decided on this Camp Chef. It was a great choice and I love it. This thing is heavy since it is made out of thick steel and all the parts are heavy duty - no cheap materials at all. I expect this will hold up very well for many years. The grates are nice and the included jerky grate is a nice feature. It needed a fair amount of assembly, but the instructions were clear and everything fit together nicely. I've done everything from a high temperature smoking of Canadian bacon to very low temp jerky and smoke-only cheese. It is capable of all of this, but does have a learning curve with temperature control. It requires some trial and error with the burner control and dampers until it settles in, then holds a steady temp pretty well. My only complaint is that the burner control is way to sensitive at low temps. I am planning to install a needle valve along the gas line to deal with this.

I bought this Camp Chef Smoker in early December 2016 and used it a couple of times so far this month. Here are my observations... For the price point this is a fine unit that performs exceptionally well. Even on windy days, it maintains a steady temperature inside the smoker. The temp control is easy to set and fine tune to the desired heat level. It has the BTU's to get hot quickly, so be sure to watch it when you initially set the temperature level so as not to overcook the meat. I smoked brisket and chicken leg quarters and both turned out very tender and juicy. The drip pan holds a lot of liquid and I didn't need to refill it, even after 4 hours of smoking at 325 degrees. I bought a couple of extra racks so that I can fill up the smoker while using it and then just freeze what is not consumed right away. I compared the temperature gauge with a conventional oven temperature gauge and the readings were fairly consistent. Door Latch works smoothly and securely, as well as the vents for exhausting the smoke. Construction is very good and it came packed sufficiently so as not to incur any shipping damage. This is a heavy gauge sheet steel that should last many years if kept protected from the weather. I would definitely recommend taking a look at this unit if you are interested in a fairly priced smoker that does a terrific job.

One week with the Smoke Vault and I am a happy camper. Took about an hour in the blistering heat to put together, but I was excited to try this thing out. Somebody must have read about the packaging issues because mine arrived inside another box lined with styrofoam.First the burn in and then jerky. As I have been told, everyone burns their first jerky. I was impressed with how constant the temperature remained and how easy it was to adjust via the dampers and the flame. Next up was smoked pork chops. Now we only eat 4 oz chops cut from a center loin so these puppies were fairly thin. I thought they may end up dry even though I marinated. Water in the pan, wood in the wood thing and 45 minutes later at low heat I took them out. Holy smokes, these were awesome. Tender, smoky, and moist. Then came a beef brisket. Something I have never even tried grilling. And a small brisket at that. The smoke flavor (mesquite) was excellent, but I learned that you have to keep checking the water pan and keep it full. The brisket was a little dry due to not checking the water, but the flavor was amazing.This thing feels solid, well built, and at this point a bargain for the money. Ribs, chicken and turkey are on the list next. Still looking for a good wireless thermometer.

If I could've chosen 4 1/2 stars I would have.I got this a couple of weeks ago and so far so good. For the most part it is quite easy to keep temps regulated. However I've had the flame go out a handful of times in the three times I've used it. I've smoked some jerky and a tri-tip roast. A two door set up like a Masterbuilt also may have been nice to be able to check wood and flame without losing smoker temps. Made some salmon candy yesterday with a tri-fold plywood wind break around it, yet it still blew out twice while set on medium. I find it odd too that the gas valve when at its lowest setting reads halfway between medium and low according to the indicator arrow.I've called Camp Chef with questions a couple of times and their customer service is very good.I have installed a needle valve to be sure I can keep low temps once the weather turns warmer. I've not needed it so far as I've been smoking low and the temps have been in the 20°-25° range.It is a Bayou classic valve and I had my local lumberyard press fit the hose with brass ferrules that I use on my compressor hoses. I can dial it down very low, but as the larger flames are blowing out, I am not sure the needle valve will ever come into play. I just wanted the option for very low.I also made a skid for it that ties all the legs together. I have a gravel drive and this makes it easy to put under roof once it cools without having to lift it. I can grab one of the handles to slide it along and it moves well as a unit with the legs secured together.I love the wood tray and am glad to say chunks work very well in it. Easy to clean. While I've done a lot of smoking on a charcoal smoker, this is new to me. I am a very savvy shopper and did exhaustive research into buying this smoker. Next up - a 14# belly will be turned into bacon soon in this smoker.