I'd also go with the 2 22s. I have 2, 1 red and 1 black. Use both quite often for the meatpalozza cooks we do every couple of weeks so we can freeze it and when we are lazy we just take out the cooked stuff and reheat. This past weekend was 2 tri-tips, corn, ribs, a whole chicken, and some chicken thighs. All fit on 2 22" webers