Good points
@Mike in Roseville I have many grills to choose from, and places to store them, but my go-to daily set-up is typically a Performer and a gasser used in concert. I often do veggies in baskets, and it's easier to control (and keep them warm) on the gasser. Meat is almost always on the Performer, but even then it might spend time with both fuels depending on timing and other things. Granted, I have a huge gasser (the Summit Grill Center) that offers almost unlimited ways to move things on and off the heat, but for years I did the same thing with a vintage three burner Genesis. My next go-to is the 18.5 WSM, and it gets used a lot. Sure, I can, and do, smoke on the Performer, but it's not rare to have all three going - even for just me and my wife. (I'm usually cooking for the week anyway, so it adds up)
For family affairs - 15-30+ people is not uncommon - I fire up more charcoal grills, including the 26er. (I really need to use that more often) Four or five usually covers the bases for multiple types of meats. Tough to double up on a grill that is doing rotisserie duty, so right there you need more grills. Load up on wings or poppers and that takes a grill or two out of service for other things too.
Bottom line, if forced to, I'd give up every other grill I have if I could keep my Performer, WSM and Summit gasser.