I'll help you out.
I have a 26 but usually do 2 only foods at once outdoors, a protein and veg or potatoes and so a 22 is enough. I have yet to fire up this 26. I've used the other, flat top one I maintain at my dad's house.
I'm actually holding out for an SnS or the poor man's home-made version before I get started, since the regular charcoal baskets get LOST in a 26.
On the other hand, my 3rd part of dinner usually involves the stove inside the kitchen, so yeah you should get the 26.
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Hell I’d probably dump all my 22s (except the Gray) and just use a couple of 18s and a 26er.
This is the dirty little secret of Weber grilling: An 18 is just so right-sized for many specific tasks, whereas a 22 can often be too damn cramped. At $100 more than a Master-Touch, the 26 gives you the extra expanse you can use, without the GBS and warming rack you don't really need (and I have both accessories, and LIKE them ... ), and with an SS grate.