I know I talk about this setup a lot, but it's the best I've tried on a kettle..... for a 26" I use the slow n sear xl with drip n griddle xl with a full chimney of B&B coals. I can tune the grill to virtually any temp I want between 200F - 425F by adjusting the air vents. I really enjoy cooking at roasting temps with this setup for things like meat loaf, meat balls, stuffed mushrooms, jalapeno poppers and of course you can do chickens or turkeys as well. It's also a great setup for using a cast iron dutch oven or skillet and being able to move it over the fire and back to the cool zone. I do chili, hot dog chili, beer brats and sausage/onion/pepper/ rice recipes this way too. For low n slow, ribs, pork butts and roasts are a breeze. My SNS rarely leaves my 26er.... Maybe for large burger cooks when I like the heat spread out a bit more.