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Vault type Camp Chef Smoker description:
While many smokers have just enough power to dry jerky, the Smoke Vault 18" creates a wide range of usable heat that can be used for smoking ribs, fish, dove, quail, deer, pheasant and turkeys that are umm-good! It will also baking pies and cakes. Bisquits at the camp is outstanding.
There are three basic types of ways for cooking meat and smoking is the most safe health wise as the meat is not chared like it is in an open grill. There are to types of smokers; open with cross flow of smoke to the exit chimney and the closed chest type like this one.
Each have advantages. The chest type requires a lot less wood because it is contained in the chamber with very little venting and heat rises so the smoke rises through the meat. Using wine soaked wood herbs in with the wood for that real magic taste is much more efficient and rare woods imported from Alaska used specifically for salmon in Alaska is less expensive in this type smoker. Forget the open grill as very little smoke gets to penetrate the wood. The cross flow open type requires more wood and cost more.
This smoker is made of heavy iron weighing 75 pounds so it will last a very long time. I will be glad to respond to your email for my booklet on how to smoke wood with various woods. I grew up on a ranch near New Braunsfels, TX which is the heart of Texas Meat Smoking.
Come back to see us again soon. Ted
JBOCCSMV18S
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