While many smokers have just enough power to dry jerky， the Smoke Vault 18 in. and 24 in. creates a wide range of usable heat that can be used for smoking ribs， fish and turkeys as well as baking pies and breads. Infuse that tasty mesquite， hickory， apple – or your favorite smoked flavor – into your meat with the Camp Chef 24 in. Smoke Vault. A simple， matchless-ignition system， fully adjustable heat-control dials and 18，000 BTUs of heat make smoking meat easier. Two adjustable racks and a jerky smoking rack allow you space to smoke to your liking. The 24 in. Vault is even roomy enough to smoke a full turkey in. Three damper valves help control internal temperature and smoke levels while a wood chip tray and water pan create smoke and keep meat moist. Cooking tips， ideas and recipes are included to help get you started.