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YANUT (Yet Another New User Thread)


Fire Starter
Joined Sep 12, 2016
Long time listener, first time caller (OK, only been reading for a few days) from the 'burbs of Dallas checking in.

I have a Camp Chef Smoke Vault 24 on order that will allegedly be dropped off on my front doorstep before the end of the week, so I thought I'd be proactive in the meantime and get myself setup here.  In spite of being a semi-old fart (55) this will be my first dedicated smoker, with my prior experience being limited to use of those awful little steel boxes that you fill with wood chips and set on a grill burner.

So....let's just check the "No real prior experience" box on that one.


Master of the Pit
SMF Premier Member
Joined Feb 7, 2015
Welcome to the forum!  Congrats on that new smoker purchase!



SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009

to the forum!

Glad to have you with us!

Congrats on the new smoker, it's a good one.

I've had an SV24 for years.



Smoking Guru
OTBS Member
★ Lifetime Premier ★
Joined Feb 3, 2013
A late Texas welcome to you.  Why The the Camp Chef Smoke Vault 24 over the other units available? b


Fire Starter
Joined Sep 12, 2016
A late Texas welcome to you.

Why The the Camp Chef Smoke Vault 24 over the other units available? b
Several things influenced my decision, with the most significant ones being:

1) I'm too lazy to fool with charcoal, and none of the electric units in my price range had the capacity I wanted plus a good reputation for quality. That narrowed the field to propane smokers (which works for me because I already have a propane grill).

2) While I wanted the ability to occasionally smoke large items/quantities of food and a dedicated smoker to do it in (having never been happy with using my grill for even small smoking tasks) I don't see myself becoming as hardcore about it as many, so I couldn't justify the expense of some of the nicer makes and models.

3) The space I had available for more stuff on the back porch was somewhat limited, so a vertical configuration was a must. The 24 gave me the capacity I wanted in a relatively modest footprint.

4) Other than not being as robust as the pricier units out there, my research didn't uncover any significant negatives about the SV models.

I've only done three smokes so far (a brisket, some chicken wings that I cooked sous vide beforehand and some large walleye filets, also prepared sous vide before smoking), so I haven't really put the SV24 through its paces yet...but I have no major complaints so far.
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