Well, here are some that I can thnk of.
** Put more charcoal in your basket than you think you'll need. It's kind of tricky to reload after you've been cooking for awhile. After awhile you'll get a feel for how much to use initially.
** Start fewer briquettes (or lump) initally than you think you'll need. It's tough to get the temp back down if you overehoot.
** Close the valves down farther early on than you think you'll need. Let it warm up SLOWLY. Same reason as above. Easier to catch the temp on the way up than it is to bring it back down. It's kind of like walking downhill while holding back a freight train.
If you lose control, it will run away on you and you'll have a heck of a time regaining control.
** Don't lift the lid unless you absolutely have to.
** Before you lift the lid, close the intakes for a couple of minutes then open them up when you put the lid back on.
** When yoiu lift the lid to do something, get in, get the job done, get out, and put the lid on as quickly as possible.
** If you need to do something to the meat that is going to take a little time, like foiling, take the meat, (or the entire grate) out, and set it on a work table and put the lid back on while you're doing your thing.
If I think of anything else, I'll add it.
Hope this helps.