FWIW, it looks like you are doing different styles of cooks, with the PSB being a slow, indirect cook, the ABTs being a mix of direct and indirect and the dogs and the Tri Tip being direct.
First, the indirect long cook. Set it up just like you mentioned. Put a probe in the middle, close to the meat and adjust top vent to dial in the temp. Have a full chimney on standby. When the PSB starts getting close to where you want it, fire up the standby chimney. When it's fully lit, flip up one side of the grate and dump the chimney trying to spread the coals evenly. Close the grate and this will be the direct zone for grilling. Move items from the direct zone towards the middle (indirect) as they get the color/look that you want. For example, the dogs will burn up if you leave them over the direct heat for too long. Start them there, rotate them a couple of times to get the casings how you like them, then move them over to indirect. The Tri Tip can take direct heat for longer, but you still want to watch it. Also, exactly how you do the tri tip depends on your tastes. Some people like to kind of slow cook then finish off with a reverse sear at the end. Others sear and cook the entire time over direct heat, yet others like to sear then move to indirect. All up to you.