In this step-by-step guide, we will show you how to use Camp Chef Smoker vault to smoke your favorite foods. Camp Chef Smoker vault is a great smoker that can be used to smoke different types of food. It has a lot of features that make it an excellent smoker for your home.
The Camp Chef Smoke Vault is multipurpose outdoor cooking equipment. It may be used to smoke, grill, and bake a variety of foods, like fish, meat, and even pies. The Smoke Vaults come in two sizes – a 24-inch and an 18-inch – but the procedures for both are very similar.
Although these Smoke Vaults utilize propane as a heat source, you may add water and wood chips into the vault to achieve that traditional smoked taste in your meals while they cook.
Pre-Use Seasoning Instructions
Before using it to prepare any meals, season the Camp Chef Smoke Vault. Check for chips in the paint on the inside. Touch-up paint can only be used within the Smoke Vault before being seasoned. The paint is sealed during seasoning.
If required, paint the inside of the Smoke Vault. Use only high-temperature paint and consult Camp Chef if you have any questions.
Add the flavor hardwood chips of your choice, such as cherry or mesquite, to the wood chip tray. Fill the tray with one-quarter to half full for seasoning. Place the wood chip tray in the Smoke Vault’s bottom.
Fill the water tray halfway with water and place it in the appropriate slots near the bottom of the Smoke Vault. Set the temperature to 175 degrees Fahrenheit and allow the Smoke Vault to burn for about 40 minutes or for an hour. During the seasoning process, no food should be placed in the Smoke Vault.
Allow the Smoke Vault to cool completely and remove the wood chip and the water trays. The Smoke Vault has now been seasoned.
Fill the wood chip tray with the medium-sized hardwood chips of your choice. Fill the tray to capacity for extended cooking periods. Insert the wood chip tray into the Smoke Vault’s bottom.
Place the water tray in the rung above the wood chip tray as shown. Fill it with enough water or your favorite marinade to come just below the fill line marked inside the tray. Overfilling is not a good idea.
As soon as you’ve finished lighting it, check the Smoke Vault for any issues. Check the venturi knob and burner for obstruction while the burner knob is in the “off” position. Remove any particles from the Smoke Vault.
To start the unit, turn on/off the propane tank’s valve 1 turns to allow gas into the tubing. Switch the burner knob to “high.” The igniter will light and generate heat when you switch the burner knob clockwise to “high.” Check the burner flame, if blue with small yellow, that is the ideal heat.
To achieve the desired temperature, shut and lock the Smoke Vault door. According to the manufacturer’s instructions, adjust the dampers for ideal ventilation.
Place your dinner on the cooking racks in a single layer, with a small gap between each item. For ham, ribs, brisket, or chicken, use the wider-spaced racks. Use fine mesh racks for fish or meat.
The location of the racks in the unit is determined by how many rack spaces you have and if your food is positioned high on the rack. Food on one rack should not contact food on a higher rack.
Set the temperature to 200 degrees to 220 degrees Fahrenheit and cook for about 3 hours for faster cooking. To give a more intense or smoky flavor, lower the temperature and cook for longer. Bigger foods, such as ham, need considerably more time than chicken or ribs.
Depending on your recipe, often check the water level to add more as needed using long-handle tongs and oven mitts to protect you from the extremely hot Smoke Vault. Frequently check the temperature gauge on the unit door and adjust it up or down as required.
Insert a meat thermometer into the center of your meal to check for doneness. Beef, pork, and ham must reach an internal temperature of 165 degrees Fahrenheit before eating, while chicken and fish must each reach 145 degrees Fahrenheit.
Remove the racks from the Smoke Vault oven mitts. Set the prepared food aside to serve at the table or store for later.
Allow the Smoke Vault to cool completely before proceeding. Clean the inside and all racks and trays after usage.
How To Clean and Care For Your Camp Chef Smoker
The best way to keep Camp Chef Smokers in excellent working order is to maintain it properly. One method to do so is to clean your griller or smoker on a regular basis. So, here are some tips on how to clean your barbecue correctly.
After Each Use
I’m not suggesting you deep clean the smoker before complaining about how difficult it is to clean it between each cook. You only need to empty the ash cup, wipe food residue and grease spots, and scrape down the grill grates if you’re feeling particularly meticulous. If you’re going all out, you may also clean the inside temperature probe with a solution of water and vinegar and use a scouring brush to scrub the surface.
When you’ve cooked for 50 hours in your Camp Chef smoker, it’s time to deep clean it. If you clean it after each usage as suggested above, deep cleaning should be simpler for you. Deep cleaning entails getting rid of all the filth inside and out of the device. Here’s how to do it:
- Remove any remaining food from the grill or smoker before unplugging it.
- Remove the pellets from the hopper to prevent them from becoming wet.
- Use a stainless steel cleaner on the stainless steel and painted surfaces, but avoid it on the plastic components.
- Wiping the cleaner too soon can result in streaks, so don’t wipe it immediately. Allow a few moments for dirt and grime to dissolve before wiping it away with a rag or paper towel.
- Remove the burn cup and ash from the grill.
- Remove the drip tray, cooking grate, extra racks, and heat diffuser from the grill. You may take a photo of how they’re set up so you don’t have to worry about it when you return them.
- Remove any debris and loose ash using a wet/dry vacuum.
- Using a pan scraper or anything with a flat edge, check the inside of your grill for any grease build-up.
- Wash the inside and any parts you’ve removed with warm soapy water and a towel, then dry them.
- To be sure that the hopper is completely dry, wait at least 24 hours before cooking again.
Tip: You may clean your drip tray and heat diffuser more quickly and easily if you cover them with aluminum foil. Cleaning is a lot easier than removing the drippings and grease.