How to Use a Camp Chef Smoke Vault

How to Use a Camp Chef Smoke Vault
You can use the Camp Chef Smoke Vault to easily smoke your fish, meat and wild game while camping or at home. This small propane-powered smoker is designed to make jerky as well. As the Camp Chef Smoke Vault uses propane instead of wood chips like traditional smokers do, the process of making tasty treats becomes a straightforward task.


Difficulty: Moderately Easy


Things You’ll Need:
  • Camp Chef Vault Smoker
  • Items to be smoked (fish, meats, game)
  • Propane
  • Gloves
Step 1
Attach the propane tank to the intake hose leading to the smoker. Turn the fitting on the Camp Chef Smoker's hose in a counter clockwise direction until locked into position. Remove the racks from the inside of the smoker and place the meat, game or fish you wished to be smoked on them.Create only one layer per rack.
Step 2
Slide the racks back into the smoker and visually inspect the fish or meats to ensure they are not overlapping or stacked on each other. Make sure the longer silver ends of the racks are facing to the door side of the smoker.
Step 3
Place the water tray from the Camp Chef Smoker on the bottom of the smoker. Pour 1 cup of drinkable water onto the tray. Close the door to the Camp Chef Vault Smoker and lock it.
Step 4
Turn the LP/Propane gas knob on the tank in the counter-clockwise direction. Ensure the tank is placed to the back of the Camp Chef Smoker and that it is on the ground and secure.
Step 5
Turn the ignite switch to the “light” setting and listen for the clicking noise. It is on the front of the Camp Chef Smoker. Wait until you hear the click stop and the flame ignite. Turn the heat to the appropriate setting for your meat or fish. Consult the cooking instructions included with the Camp Chef Smoker for the appropriate setting.
Step 6
Leave the smoker to smoke the fish or meats. Return to check on your food in one hour intervals. Check the water tray on the bottom of the smoker by opening the door with the gloves on. If the water level is low, add a half cup to the tray. If making jerky or dried fish, remove the water. Remove the fish or smoked meats after the proper time. Clean the racks and return them to the smoker for storage.

Tips & Warnings

Never grab the racks or door without gloves on when hot.

Article Written By Eric Cedric

A former Alaskan of 20 years, Eric Cedric now resides in California. He's published in "Outside" and "Backpacker" and has written a book on life in small-town Alaska, "North by Southeast." Cedric was a professional mountain guide and backcountry expedition leader for 18 years. He worked in Russia, Iceland, Greece, Turkey and Belize. Cedric attended Syracuse University and is a private pilot.

Don't Miss a Thing!

All our latest outdoor content delivered to your inbox once a week.



We promise to keep your email address safe and secure.