Thanks for all the good insights.
One thing I brought to CS was the use of steam table pans for a lot of stuff. Half size fit nicely in the Consumer models. Holds ice for cold smoking, beans for smoking etc. I also now use plastic ones for all my curing brining etc. You can get inserts to keep the meat out of the grease, sop, or whatever, lids too. Sure they cost a little more that disposables and Wally World stuff, but the way I look at it, if you are going to shell out almost half a grand for a CS, a few bucks in good prep gear will pay for itself many times over.