The Bottom Line
- Wide range of temperatures
- Powerful heat output
- Door mounted themometer notoriously inaccurate
- Limited rack space
- Single 18,000 BTU cast iron round burner
- Two racks with 420 square inches of smoking space with room for additional racks
- Comes with one 210 square inch jerky smoking tray
- Powder coated steel construction with a low grade stainless steel door
- 150 to 500 degree F temperature range
- Push button piezoelectric ignition
- Made in China by Camp Chef
Guide Review - Camp Chef Smoke Vault 18
To be honest to make a decent gas smoker you need a box, a burner, and some racks to hold up the food. Yes, a pan for water and a pan for wood chips certainly help, but so does a door that closes properly so that all the smoke doesn't leak out before it reaches the top of the box. Making a good gas smoker shouldn't be that hard, but it turns out to be a little too much for many. This is partly due to the fact that most big box stores don't think a gas smoker should cost much more than $100 USD and because most of them are made in China and to make a profit they can't weigh much more than 40 pounds.
Yes, Camp Chef makes this smoker in China, but they actually seem to care about the products they produce and their customers. While this smoker is small and more expensive than similar products, it is better built and best of all it isn't limited by some engineer who thinks he knows more than you do. The temperature range of this smoker is 150 to 500 degrees F. This is important because it hasn't been limited and it can hold on to enough heat to hit higher temperatures. As the Camp Chef website says, this smoker can be "used for smoking ribs, fish and turkeys as well as baking pies and breads". Add to that pizza, because you can actually crank this smoker up high enough to make a decent pizza.
The weight is a little like, and the metals are thinner than I would like, but this is a well built gas smoker that is actually worth buying.