I may do a side by side.
Would love to see the results of a side by side cook/comparison.
Thats like comparing a 22" WSM to the Cajun Bandit Kettle Conversion.
I've done side x side cooks with these and out of the box the WSM has the advantage over the Cajun Bandit for low and slow cooks whereas the Cajun Bandit has the upper hand for easier to maintain higher temp cooks.
I don't have a 14" bullet, but do have a Cajun Bandit SJ Mini, one of only a few produced and I've cooked on it with SJS, SJG, a 3 vent SJ and a modified UDS type SJ bowl (which I settled on) with variable results. Weber has the WSM locked in and I would imagine it would be the winner an smackdown. The vents are higher in the bowl near the charcoal basket where the SJ's are below.
There is a reason Harry Soo can cook the 4 Competition meats on one 14" Mini-besides being a great cook you need fire management, which he achievs with great success hooked up to a Stoker