Congrats!
Read whatever you can here and on the Virtual Weber Bullet forum. There's really two (maybe three) basic techniques. Direct (lit charcoal across the whole grill), indirect (two pile of charcoal on opposite sides) and zoned (which is really a variation on indirect and direct). With zoned you can create a hot zone (direct) and a cool zone (indirect) and move meats between them to control cooking time, searing, etc. You can even use a zoned approach with a water pan to do low and slow.
Direct is for good burgers, brats, etc. where you are grilling and need the whole grill. indirect can be used for roasts, turkeys, etc. and zoned is great for steaks where you want a very hot area to get a nice sear and a lower heat area to finish the steaks. I also use a zoned approach for chicken breasts, burgers etc. when I am cooking smaller amounts.
