Judy,
The 14" is very similar. I do keep a few things in mind when using it. The fuel runs out faster so if you are doing a long cook, you have to check it sooner. But unlike the other models, instead of opening the door to refuel, I often just lift up the middle, fully loaded with meat, and top it off. It is a little tricky but easier for me. I cook two butts (or two briskets) on it no problem. The only thing that is hard is that you can't fit a whole rack of ribs.
My experience on the 14 is very positive. For me, the crust ends up much better on the 14". I think the reason why is the meat fills the chamber to a higher percentage so there is just more moisture in the chamber which enhances crust and smoke ring development. I love my 14". Best of luck to you!