For 2014 Weber brought back the 14.5″ compact version of their popular Smokey Mountain Series. WSMs are high quality, charcoal fueled, bullet-shaped smokers. They are often seen competing head to head with large commercial cookers at practically every BBQ competition. And winning. They take very little time to master, and there are a lot of tricks the experts use to produce incredible food.
Smokey Mountains cook at a remarkably steady temp for hours and raising or lowering temp on this small model is fairly easy by opening and closing the vents.
Construction is solid and finish is beautiful. Weber really knows how to make long lasting porcelain and chrome coatings. The legs are sturdy and there is a bowl-shaped aluminum heat shield attached to them. If you cook on a wood deck, we recommend setting your WSM on a grill mat.
It has an inaccurate bi-metal thermometer built into the lid, but they added a soft grommet on the right side for easy insertion of your digital thermometer. There is a side door for adding coal, wood, and water, although adding water and lit coals through the door is tricky. The door leaks smoke and lets in oxygen, making it hard to shut down the supply of oxygen and kill the coals. We bent ours slightly to make it fit better, but wondered how Weber could craft the door so poorly after crafting the other parts so well.
We also wish WSM had a wider lid. It rests inside a lip in the center section allowing rain and melting snow to get in. We would prefer that the lid overlap the center section, just like the lid on the Weber Kettle.
Obviously this little guy has limited cooking capacity and is meant for smaller gatherings and/or events like camping and tailgating where portability is needed.
The WSM has a fanatical following and a good independent website devoted to its use.
Weber-Stephen is one of the oldest and most respected manufacturers of BBQ equipment and related accessories in the world. Weber grills and smokers cook beautifully and have great features that are clever, effective and easy to use. As popularity and demand for BBQ gear grows worldwide, Weber continues to earn their long standing reputation for quality, durability and outstanding customer service and support, (7 days a week from 7am to 8pm CST), in an increasingly competitive environment. Even in this crowded marketplace, many consumers are still willing to pay more for the Weber name and they are rarely disappointed. They make a variety of cookers and smokers. Their iconic black charcoal kettles are known throughout the world. Indeed Weber is expanding globally.
Weber-Stephen was family owned since it was founded in 1952 by George Stephen. At the end of 2010 the Stephen family sold a majority stake to Chicago investment group BDT Capital Partners. In 2012, Weber settled a class action suit out of court regarding their use of the phrase, “Made in USA”. Weber previously qualified the “Made in USA” statement by specifying their products are assembled in the USA with some components that are sourced globally. Here is an excerpt from Weber’s statement “Weber believes that because all Weber grills and the disputed accessories are designed and engineered in the USA, and all grills save for one line [Spirit]* are manufactured and assembled in the USA using component parts primarily made in the USA, it did nothing wrong and therefore has valid defenses to plaintiff’s claims. The court has not held a trial or ruled in favor of either party on any disputed issues. Weber and the plaintiff have agreed to settle the matter to avoid the costs of continued litigation.” As a result of this suit, Weber can no longer claim to be made in America.
Since then Weber, like many others, has outsourced manufacturing of more product lines. Things change, but we believe Weber’s commitment to quality and innovation has not.
The biggest barrier for many folks is price. Webers are not cheap, but when you consider that they last decades, the price is easy to justify. Many some cheap grills fall apart after three years or so.
Our main complaint: All Webers have the obligatory bi-metal dial thermometer in the hood that gives you a ballpark reading of what the temperature is high above the meat. Since we cook on the grates, though, it’s always better to bring your own digital thermometer and place a probe there. It appears this is beginning to change as Weber enters a new era of digital technology and software based products.
Published On: 4/21/2014 Last Modified: 3/2/2021
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