First cook on Camp Chef 24 Smoke Vault

[fracmeister]

In progress. Two racks, dry brined only for 2 hours. I did remove the membrane...my son just scores it and claims it makes no difference. Mustard based binder and heavy coat of https://www.facebook.com/AlchemistFireBBQ/ Pork Ferocity by Alchemist Fire BBQ. Using some stray oak laying around. Will provide pics of the product when done.

[Mosca]

My opinion is that on ribs, brining the night before or at time of applying the rub makes no difference. But I don’t like the texture of the membrane. Leaving it on doesn’t affect the taste. But it definitely affects the texture.

[rlozinak]

Good Luck, I take the membrane off.

[fracmeister]

me too....

[HawkerXP]

+2

[Jfrosty27]

Membrane off. That said, nice new cooker there! I tried to get one of the $99 sale units but was too late. Wifey would have been ok with that. Not so much at full price. But anyway, for now I can just live through you. Smoke on!!

[fracmeister]

Full price at bbqguys is 399 A


At amazon it is now 399 less 5%. I bought it for 258.55 a week ago. While 99$ would be better I am just glad it was on a decent sale.

[bbqLuv]

I remove the membrane because I can. Doing so gives me a sense of power and control. 😁
On beef plate ribs I leave the membrane on to hold them together, but I don't like the texture. So, I remove the membrane after the cook.

[fracmeister]

Two hours in




Final ribs 6.5 hours no wrap

Crack test

Adequate smoke ring, excellent texture and flavor. Plenty of smoke taste


Also did some bacon wrapped shrimp/cheese/jalapeno...forgot to take pics until after we ate most of them.


Overall, I am very satisfied. My internal BBQ snob is disappointed but that won't be the 1st or last time.

[rickgregory]

Nice, thanks. How would you compare smoke level and style to charcoal?

[fracmeister]

rickgregory When I added a lot of wood chunks I got (slowly at first) but ultimately a lot of smoke. Charcoal gets it going faster but my wood never caught on fire like would on charcoal does so over the entire course I might think there was more smoke from the wood on the propane... especially since the charcoal burns so much hotter (and that is where I put the wood. I think if you have the wood set to smolder in a charcoal grill (as I have done in the past) it might ultimately be similar

[Sid P]

They look damn good! Congrats!

[Greygoose]

My first real smoker,,,,,The Vault
was never disappointed,,,,ABT’s alway turned out amazing
then I became a smoker snob,,,,
WSM,,,,got the boot
Shirley Patio,,,,luv it,,,,
built a wood fired grill,,,,luv it,,,,
do most of all my cooking on a Weber Kettle performer
just cuz,,,,it works,,,

[Donw]

The Vault was also my first real smoker and I still put it into action when smoking sausage and around the holidays for the extra space and convenience. It also doubles as a baking oven during those times, and does a good job at that too.

[ssandy_561]

Donw it does work great as an outdoor oven. That’s about all I use mine for anymore since I got my Grilla OG.

[Bad Hat BBQ]

Looks good....very good

[jfmorris]

Looks great - I’m glad this cook went well for you. If I ever need a high capacity smoker the SV24 is on my short list, as I have a natural gas hookup outside begging for it….

[Bob's BBQ]

Those ribs look great!!

[jfmorris]

fracmeister how hard was it to dial in the smoking temperature? Did you have to fiddle with the vents and gas knobs much to get where you wanted to be?

[fracmeister]

It REALLY wasnt' hard. I knew all the way "low" was supposed to be like 175. During the burn in I had put it about 3/4 of the way to max and it was like 350-370. So when I cooked I eyeballed it maybe /14 of the way in between and it stabilized at 229. So for me it was trivial. I had all vents wide open the whole time.

[ssandy_561]

I don’t use my 24” Smoke Vault too much anymore since I got my Grilla OG but when I did I would always put both wood chunks and wood chips in the tray. That way the smoke started off sooner than with just chunks. I also found it easier to control the temperature once I put a gasket on the door.

[fracmeister]

My gasket arrived today along with the cover.

[rickgregory]

went outside to run some errands and this was what greeted me when I opened the door:



It was supposed to arrive next week but I ain't complaining.


I mostly got this for 3 reasons:

1) it was dirt cheap
2) If I can get it to dial in temps, it will be even more hands off than the kettle
3) aside from #1, this will let me smoke way more than my kettle, specifically, I can do several pork bellies when I want bacon or smoke fresh sausages.

[fracmeister]

This is what I bought https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1

[jfmorris]

And if you have NG, this can be converted and you have a cooker that runs forever without lugging and refilling propane tanks...

[ssandy_561]

Another pointer. When cooking on multiple racks I found the top half of the Smoke Vault ran about 15° hotter than the lower half.

[DogFaced PonySoldier]

Looks like mine is on the big brown truck and out for delivery! A full 4 days earlier than anticipated!

[DogFaced PonySoldier]

And no sooner than I hit "Post" - my doorbell rings!

[rickgregory]

I'm jealous. Got mine and then the skies opened up, lightning flashed, thunder rolled... And it's pouring all weekend :/