Browning Smoke Vaults Review

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List Price: $385.99
Sale Price: $303.43
Today's Bonus: 21% Off

Previously had the Brinkmann Gourmet electric model. Element broke in several pieces after snowstorm (damn Colorado weather). Found this unit on sale @ Gander Mountain. Really didn't want a gas smoker, but the price for the smoker size was unbelieveable. Cooked a bison tenderloin & a smoked salmon earlier, both to perfection. Am trying some baby-back ribs now, but am having a little difficulty maintaining the 225-250 range for long-term smoking. I'm sure it's the devil in the details, and I'll work it out once I've perfected the heat vs. the vents. The size is extraordinary, and will work very nice as I will add a brisket, salmon and 4 more racks of ribs to the unit later...all at once. Finally, a smoker that can handle the workload that I occasionally have.

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I purchased one on Amazon and had to return due to the welding on the door hinge being defective where the door had completely ripped off. The replacement piece had other parts on it that were welded with only a pin sized piece of metal and all of those had snapped. Both of these were brand new in the box on delivery. DO NOT BUY, IF IT IS NOT BROKEN ON DELIVERY THE POOR WELDING WILL BREAK DURING USE. I called Browning directly about it and they said they knew nothing about this issue and had no answer for me.

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I like the looks althought the flimsy door is a pain as someone else said. My biggest problem is that I can't set the temp and go play golf or go to a movie. I want 220 (I've owned this for over a year) and get it to 242, barely touch it lower by maybe .25 degree of a turn and it drops to 180. Move it up the least amount you can even move the dial and hits 250. I have to tune it up constantly by a thousandth of a turn every ten minutes. This is a pain and makes for a tough seven hours or so. They should have put some kind of gear drive reduction on the temp dial. Too much trouble for me but a paid a lot for it and what do you do? Beef Brisket tonight was fabulous but it was work to adjust every ten minutes. I wonder if any other brands have intelligent controls? I'd surely pay for an electronic thermometer and control big time. I'll get a receipt from the Boy Scouts and donate it! Dirty Dan

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Have had this unit for over a year now. I have the Camp Chef unit (the Browning was build by Camp Chef) This is a great deal. I didn't use the smoke tray after the first use and purchased a little smoke box (also on Amazon) and put my wood chips in that. I can get the smoke box a little closer to the burner. I have had up to 8 Boston Butts in it at one time (over 75 lbs of pork) I'm sure some purest would have a problem with smoking with Gas, but the church, neighborhood, and Scout groups that I've fed from what we have smoked with this smoker didn't have any complaints.

I would recommend putting a disposable bank on the bottom rack (use the Jerky rack) to catch the drippings from your Butts. It will definitely make the clean up a little more bearable. Also, I would definately get the 24" unit. You will just wish you had the extra space if you go for the 18". Happy smoking.

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I have owned the 24" smoker for over and year and no problems with the construction or quality. I built a base on wheels so I can move it to the garage when not in use. This is my first gas smoker and would have to say that I'm pleased with the ease of regulating the temperature. I normally like to smoke around the 225 range and this smoker maintains that range with ease. The large capacity is also a huge plus. I have had six racks of baby back ribs, laying flat in foil, on at once with room to spare. The wood chip tray works well once the chips start to smolder and the water pan keeps the meat from drying out. Overall, I love charcoal but have found this a easy unit to use with little oversight during cooking. The only down fall is that I would liked the box and door constructed out of a heaver gauge metal. BTY this unit is built by Camp Chef.