I like your thoughts with reverse searing but I would actually do the exact opposite. Have one of the 22's set as a searing grill them finish everything Indirect on the other 22 and 26.
Just my thoughts.
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same here. The 26" will have significantly more room for the indirect and thats whats going to take the most time. I would use a 22" as your finishing sear station. Steak Temp is a personal preference but i do mine to 125, quick sear and then rest. They get served at 135.
Are you cooking big cuts and slicing or doing 40 individual steaks?
If you are doing a large number of steaks, especially if doing them to order, i would start cooking them in order of desired doneness (well done down to rare).
You might want to use a couple of coolers as faux cambro's to hold steaks so you can cook in shifts and serve almost simulanteously.
Someone with more experience then me might have better advice but if it was me:
Set up 2 or maybe all 3 grills to get going indirect:
Cook in two batches
5 steaks on each 22 and 10 on the 26 if they fit. they can be a little closer together for indirect
cook all steaks indirect to 15-20 degrees under my target temp place in aluminum pans to rest,cover pans with foil and place in cooler with towels to rest and hold (the temp will continue to rise at this point, but they will only be in there a few minutes. )
Repeat for second batch. Ideally if you can use only two grills for the second batch you can start warming the third as a sear station. if not i would start warming up a few extra chimneys of hot coals for searing.
Once second batch is nearing temp allow them a rest. Set up your sear station(s). Give the grill and grate s a few minutes to reach your new high temp.
Once your sear fire is ready start searing the first batch you cooked. if you get a REALLY hot fire you can sear each side in a minute or 2 per side. If you want "style points" rotate each cut 90 degrees half way through before you flip and half way before you remove to get cross hatches.
If you prefer to do the traditional "sear and slide (direct sear first, indirect finish second) then this is a guide you can use:
http://www.fix.com/blog/how-to-grill-steak/