Hey, ramsfan, congrats on scoring a piece of Weber history that just happens to be the best tool for cooking corn that I've ever seen! (Thanks to Duke for hooking me up with one!)
I've only had a couple of reps with making corn, but I found it to be super easy and very forgiving. I've never tried soaks or brines with my corn-- I prefer to cook them in their own juices, just pulling the silks out the end of the husks as best I can without pulling apart the husks. Then I get maybe 2/3 of a chimney of lump going (I have always cooked it in the middle of summer, so adjust accordingly). Put corn in the ring, alternating corn/tater slots (filling it all the way doesn't allow the lid to close). Then dump the coals in a pile right in the middle of the grill, lid up, and wait patiently for about 40 minutes. No need to turn the corn, as it's right up under the lid, roasting like a charm.
The only real way I know to test for doneness is to pull off an ear and sneak a bite.