@Cellar2ful thanks and no sweat!
Burgers - fully open on the bottom and top, direct medium coals until desired doneness
Fillet - fully open on the bottom and top, indirect to start with a temp probe on the smallest steak to reach 115F, rested steaks for 10 minutes and then reverse seared 'em on direct high coals for 1:30 per side, garlic butter finish
Meat Sauce - fully open on the bottom and top, direct medium coals to brown the sausage and meat, then moved the coals to one side for indirect cooking, added about 20 more coals and mixed the sauce ingredients with the meat, simmered using indirect and checked every 30 minutes or so to stir and let any fat render off (total cook time was about 2 hours after mixing the sauce with the meat)
Ribs - only one bottom vent open where the start of a snake method setup would be, top vent fully open, used 3 pieces of apple wood. Smoked 4 half-racks using a rib holder for 2.5 hours at a consistent range of 225-240F then wrapped with brown sugar and squeeze butter and continued cooking for another 3 hours. The best part was I didn't have to do jack squat with vent adjustments during the cook - the temp stayed consistent between 225-240F the whole afternoon. Joe called it - just put the ribs on, grab a beer and relax!