i don't think space is really the primary factor here..
over direct heat, dogs are going to cook and burn pretty fast.
You'll have to use a lower direct heat to buy yourself some time.
Even then, you'll still be tonging often. Sure you can 'roll' multiple dogs in a single motion to prevent burning, but at some point you will be picking up individual dogs and relocating them based on cooking speed.
I think your best bet is to a multi zone cook. Set up a single 22 in a two zone format. Bank the coals to keep the high heat in 1/3 of the grill.
When you put the dogs on, put them all on indirect and close the lid. Give them 5 to 10 minutes of indirect heat to cook (this time is going to depend on your heat level and type of hot dogs)
When you're ready, open up the lid and move dogs to direct heat to mark and color. This will go fast. You'll be moving them to heat, rolling them a bit to even the color, and removing them in a fast cycle until they're all done and properly marked.