14.5" WSM Customer Satisfaction Survey


 
Chris Allingham

Chris Allingham

Administrator
Staff member
It's been about 8 months since the 14.5" Weber Smokey Mountain Cooker was first introduced. I know a number of TVWBB members and readers have purchased one of these cookers, and some of you have a substantial amount of experience using them.

I thought it would be interesting to post a satisfaction survey to see how people are feeling about the product.

https://www.surveymonkey.com/s/GGMV8SD

Please note the following:

  • The survey is limited to 100 respondents.
  • The survey is not sponsored by Weber-Stephen Products LLC. They did not suggest this survey, nor did they participate in the formulation of it.
  • Although Weber may become aware of the survey and its results, there is no guarantee of this. Please consider the survey to be for the information and education of TVWBB members and readers.
I will run this survey until July 6, then publish the results on TVWBB.

Best,
Chris
 
done...

love my 14.5 WSM...don;t have to fiddle with any vents - just have the top wide open and the bottom three all set at 50%
full ring of charcoal (minion method) - dump in a mini chimney of lit coals and away we go for 9+ hours easily...225-250F all day long
 
Done!

I agree with Chris (even though he stole my idea on the cinder blocks for his 14.5 LOL ) I hardly use the 22.5 now unless expecting a party.

0321141538_zps1ce5e137.jpg
 
Done too. I have only done a few cooks on mine but have been amazed at how well it holds the temp and for how long. I know I will be using it a lot in the future.
 
Done. I love my 14.5. It is so convenient. I am usually cooking for just myself so firing up the 18.5" was a chore and a waste of fuel as well. I also feel that it holds temps better as well. Might be my imagination though.
 
The only down side is that you will want to use it all the time!

It is so easy to use and uses so little coal it is great
 
I have done several cooks on mine. I recently did 20# of Boston Butts on mine (two ten pound butts). That would be about the limit in my estimation:rolleyes:.

I typically do as many as eight half rib racks (using two Brinkman rib racks) (four half racks on each grate). The ribs are perfectly cooked with NO overcooked ends (the advantage of doing half racks in a rib rack).

These are tremendous little smokers and I have no negatives to report.

I would like to thank the gentleman (on here) who pointed out the Amazon "open box" sale. I got my 14.5 for $150.00 or so and "talk about a deal".

I'm feelin' a bit guilty - I haven't used my 18.5 since I built the Mini-Joe and bought the 14.5. I'm not getting rid of it, but it is NOT seeing much use, that's for sure.

Keep on smokin'.
Dale53:wsm:
 
I have had mine since they came out. I love mine. Some day I will try it out to verify its awesomeness. Did I mention that I collect grills and smokers? I have a disease.
 
I know it is too soon but I have been watching CL for another 14.5 if I could get it for $75 or less, although I do have a mini I built and that works almost as good as a 14.5
 
Done, love the little guy. looking to get a WSM 22.5 for those days when I have company.
Anybody selling theirs?
 
Also done.

After cooking three racks of ribs on my 14.5 (each rack joined end to end with skewers with two racks on top and one on the bottom), I have zero need nor desire to spend the extra money for a bigger WSM. Honestly, I consider the 14.5 my best Weber purchase ever.
 
Thanks to all that have taken the survey so far. We've got about 50 responses so far, and we can take a max of 100 responses. If you own a 14.5" WSM and would like to participate, please do so! See link and info at top of thread.
 
MK Evenson said:
I am toying with the idea. Any down sides? Come on now.......

Mark
Click to expand...

The one downside for me is that there isn't a huge amount of room for the ashes to settle under the charcoal grate. Midway through a cook I find that airflow is restricted and the temperature drops. I'm going to have a look at modifying the nuts that it sits on to raise the grate slightly, as I haven't found a realistic way of extracting the ash.
 
David S UK said:
The one downside for me is that there isn't a huge amount of room for the ashes to settle under the charcoal grate. Midway through a cook I find that airflow is restricted and the temperature drops. I'm going to have a look at modifying the nuts that it sits on to raise the grate slightly, as I haven't found a realistic way of extracting the ash.
Click to expand...
Another idea would be to install more air vents higher up the sides and closing the stock ones one the bottom. On my first cook I had the vent only cracked a very small amount to maintain my temp. Not a long cook however, 3.25 hrs.
Mark
 
I haven't tried this yet as with my 5-6 hour cooks I haven't had the problem of ash or putting new coal in, but what about doing a hot squat on the 14.5? Put the middle and the top to one side and then dump the bottom refill with unlit and the right amount of lit and continue smoking?
 
We've got 67 responses to our 14.5" WSM Satisfaction Survey. Was planning on publishing results July 6 but I'm holding the survey open in hopes of hitting 100 survey results.

If you own a 14.5" WSM and haven't taken the survey, please take a moment to do so. It takes just 1-2 minutes to complete!

https://www.surveymonkey.com/s/GGMV8SD

Thanks!
Chris
 
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