You are going love the 26er. It's my daily cooker, doing everything from wings or steaks to pulled pork and chuckies.
The SnS was a good decision. I've the standard (XL was available when I bought mine) and have it set up right now for Pepper Stout Beef I'm going to be stating later tonight.
I also heartily recommend the Vortex and GrillGrates. I've got the medium Vortex and GrillGrates for the Weber 22.5. I like the flexibility of being able to move the Grates around due to the extra real estate on the 26er. Here are some wing & fried taters:
Here's a couple of Yellowfin steaks & Brussell Sprouts.
BD