It all depends on what you are cooking.
For a average size pork butt or two, a few pounds of cheese, a cubed pork belly for burnt ends, a half a dozen short ribs or a couple slabs of pork ribs I use my 14. If I am doing several slabs of ribs, 3 or so butts, a whole packer brisket I used to use the 18. But now almost all of my pork ribs are done on a vintage 26 or a more modern one.
Whole packer briskets are done on a modern 26". Pork butts are still done in the 18 if there are several or if they are extra large, plus I make homemade jerky in the 18" because I hang it through the grate with skewers and need the vertical real estate.
What are you looking to cook?
And for how many people?
They are all pretty useful. Can one do it all? Probably the 18", unless you need more space. Then the 22 is for you. I have the 14 and 18 and love them both.
I also have a vintage 26" and a modern 26" As many have said here before if I could only have one grill it would be a modern 26". It can do it all.
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